Salted Caramel Double Chocolate Chip Cookies
You probably just got a sugar rush from reading the title huh? When I took my first bite of them I let out a number of expletives because it was the only way to express how amazingly sweet, salty, gooey, and delicious these were! Serve them up with a big glass of cold milk and enjoy!
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(Makes about 2 dozen)
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 stick (8 Tbs) unsalted butter, melted
1 ½ cups sugar
2 large eggs
1 tsp vanilla extract
1 cup jumbo semi-sweet chocolate chips
For caramel:
½ cup sugar
1 ½ Tbs water
¼ cup heavy cream
Coarse salt to sprinkle on top
Recipe slightly adapted from Martha Stewart
In a small sauce pan over medium to high heat, combine sugar and water and bring to a boil. Do not stir!
Boil the syrup for 6-8 minutes or until a deep amber caramel forms.
Remove from heat and stir in cream. Pour the caramel sauce into a large mug or heatproof cup and let cool slightly. Place in the microwave or on top of the stove to keep slightly warm.
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
(1.) In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. (2.) In a large bowl, combine melted butter, sugar, eggs, and vanilla extract. (3.) Use an electric mixer and blend until smooth. Slowly add in dry ingredients and blend until combined. (4.) Fold in chocolate chips with a rubber spatula.
Use a tablespoon and scoop batter onto prepared baking sheets, about 2 inches apart.
Bake for 15-20 minutes or until centers set up and start to crack a bit. Transfer on parchment paper to a cooling rack for 5-10 minutes. Drizzle caramel on top of cooks and add a pinch of coarse salt to the tops.
Let caramel cool for another 5 minutes before serving. Cookies can also be stored in an airtight container at room temperature for up to 3 days.
Enjoy!
