CARAMELIZED CHOCOLATE CHIP COOKIES RECIPES

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SALTED CARAMEL CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES



Salted Caramel Chocolate Chip Cookies Recipe | Allrecipes image

I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

Provided by tahoegirl

Categories     Desserts    Cookies    Chocolate Cookie Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 dozen cookies

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1?¾ cups brown sugar
1 cup unsalted butter, softened
¼ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, baking soda, and salt together in a bowl.
  • Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  • Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  • Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 178 calories, CarbohydrateContent 24.9 g, CholesterolContent 24.1 mg, FatContent 8.6 g, FiberContent 0.8 g, ProteinContent 2 g, SaturatedFatContent 5.1 g, SodiumContent 104.7 mg, SugarContent 15.7 g

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES RECIPE | MARTHA STEWART



Caramel-Stuffed Chocolate Chip Cookies Recipe | Martha Stewart image

It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 1 hours

Prep Time 20 minutes

Yield Makes 12

Number Of Ingredients 11

3 cups unbleached all-purpose flour
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips (1 whole bag)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved

Steps:

  • Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
  • Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
  • Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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