Salted Caramel Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookies might be just the hor d'oeuvre you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 146 calories, 2g of protein, and 8g of fat per serving. This recipe serves 24. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 411 person were impressed by this recipe. Head to the store and pick up sea-salt, granulated sugar, unsalted butter, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 3 hours. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so excellent. Similar recipes include Salted Caramel Chocolate Chip Cookies, Salted Caramel Chocolate Chip Cookies, and Salted Chocolate Caramel Chip Cookies.
Servings: 24
Preparation duration: 50 minutes
Cooking duration: 130 minutes
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 3.5-ounce caramel-filled dark chocolate candy bars
1 large egg
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 teaspoon fine salt
Flaky sea salt, for sprinkling
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Equipment:
whisk
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
Freeze the candy bars until hard, at least 1 hour; cut into 1/4-inch pieces and keep frozen until ready to use. Whisk the flour, baking soda, baking powder and fine salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Stir in the frozen chocolate pieces. Line 2 baking sheets with parchment paper. Arrange scoops of dough (about 2 tablespoons per cookie) about 2 inches apart on the baking sheets. Refrigerate until cold, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Sprinkle the cookies with sea salt. Bake, switching the pans halfway through, until light golden, 10 to 12 minutes. Let cool completely on the baking sheets. Photograph by Levi Brown
Step by step:
1. Freeze the candy bars until hard, at least 1 hour; cut into 1/4-inch pieces and keep frozen until ready to use.
2. Whisk the flour, baking soda, baking powder and fine salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes.
3. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Stir in the frozen chocolate pieces.
4. Line 2 baking sheets with parchment paper. Arrange scoops of dough (about 2 tablespoons per cookie) about 2 inches apart on the baking sheets. Refrigerate until cold, at least 1 hour or overnight.
5. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Sprinkle the cookies with sea salt.
6. Bake, switching the pans halfway through, until light golden, 10 to 12 minutes.
7. Let cool completely on the baking sheets.
8. Photograph by Levi Brown
Nutrition Information:
covered percent of daily need
