glorious words – salted caramel. It is
the sweet and salty thing along with the richness of the caramel that just
makes me swoon. I pinned these cookies
several weeks ago and know I had to make them soon. I altered them a bit, but they were quite tasty as the orginal recipe.
Click “Read More” below to continue post
That moment came last week, when I was appointed to be the
ambassador to two branches for our CEO Town Hall Road Show. I wanted to make some homemade treats for
each branch and make it special. For the
first branch, I made a Pumpkin Coffee Cake that kicked off the fall season
since it was early in the morning. The second branch was late morning and
cookies were the perfect snack. I made a
lemon crinkle cookie with lemon glaze and this Salted Caramel and Chocolate
Chunk Cookie. Both cookies were a hit
and by mid afternoon, the platter with dozens of cookies was a mere white
platter with crumbs scattered.
Safeway and instantly threw them in my basket.
What a glorious find and so perfect for cookies. The addition of the flaked fleur de sel on
top added that extra punch to the cookie.
My co-workers loved the salt on top and raved about how delicious they
were. I will have to post the lemon
crinkle cookies soon – if you are lemon lover, you will jump up and down for
Salted Caramel and Chocolate Chunk Cookies
Makes approximately 5 dozen
2 ½ Sticks Butter, softened
1 ½ Cup Dark Brown Sugar
½ Cup Sugar
1 Tablespoon Vanilla
1 teaspoon Salt
1 teaspoon Baking Soda
1 ½ teaspoon Baking Powder
2 Cup Cake Flour
1 ½ Cup Bread Flour
2 Cup Chocolate Baking Chunks
1 ½ Caramel Bits
Flaked Sea Salt
In a bowl of a stand mixer, cream together butter and
sugars. Beat in the eggs and vanilla
followed by the remaining dry ingredients.
Mix in the caramel bits and chocolate chunks. Chill dough for 2 to 3 hours or until chilled
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone baking
sheet. Using a medium cookie scoop,
scoop dough, being sure to avoid caramel bits on the bottom. Space dough 2 inches apart on prepared baking
sheet. Top each one with a pinch of the flaked salt prior to baking. Bake for 12 to 14 minutes or
until golden brown around the edges. Let set for 2 to 3 minutes then transfer
to a wire rack to cool. Store in an airtight container.