Post by Loupy on May 24, 2014 20:10:32 GMT -7
Salted Caramel Chocolate Chunk Cookies
From: Rebecca @ www.foodiewithfamily.com/
There’s no cookie that can compare to the perfection of crisp edged, chewy, gooey caramel bit, melted dark chocolate chunk cookies with a sprinkle of coarse sea salt flakes on top; Salted Caramel Chocolate Chunk Cookies are simply sublime. They please the kids and the gourmets!
Ingredients:
1 1/2 sticks (12 tablespoons or 6 ounces) unsalted butter
1 1/4 cups (10 ounces by weight) light brown sugar, packed
1/4 cup light corn syrup (or Lyle's Golden Syrup or honey)
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups (9 1/2 ounces by weight) all purpose flour
2 cups dark or bittersweet chocolate chunks
3/4 cup caramel baking bits
Maldon Sea Salt Coarse Flakes or other coarse sea salt flakes
Instructions:
Beat together the butter, light brown sugar, and corn syrup until lightened in colour and fluffy.
Beat in the vanilla extract, baking powder, kosher salt, and baking soda until even, then beat in the egg until completely even and combined.
Beat in the flour, then stir in the chocolate chunks and caramel bits.
Cover the bowl and refrigerate for 1 to 2 hours.
Preheat the oven to 325°F.
Scoop rounded tablespoonsful of the chilled dough onto parchment or silpat lined baking sheets.
Be sure to leave three inches or so of space between the cookies to allow them to spread.
Sprinkle the tops lightly with the coarse sea salt flakes.
Bake for 14-18 minutes, or until the edge are set and golden brown.
They will still look underdone in the center, but the edges should be firm.
If you want them to stay chewy, be sure to pull them before they're completely set in the middle.
Let the cookies cool for at least 5 minutes on the parchment or silpat before using a flexible, thin spatula to lift them and transfer them to a wire rack to completely cool. Store in an airtight container at room temperature.
Cook’s Notes
Use parchment or silpats to line your cookie sheets. This serves two purposes: 1) it keeps the cookies from sticking and, 2) allows you to scoop cookie dough onto parchment paper on the counter. Why is this handy? When you take your cookie sheets out of the oven from the first batch, you can use an oven mitted hand to slide that parchment OFF of the sheet and slide a fresh piece complete with pre-scooped dough ONTO the sheet. Tada!
The salt! If you don’t have access to Maldon Sea Salt and prefer not to order it from Amazon (affiliate link above), you can substitute another coarse sea salt flake. If you can’t lay your hands on coarse sea salt flakes, substitute kosher salt. It won’t be the same, but it’ll get your salty sweet working!
Let them cool on the parchment for at least 3 minutes before attempting to lift them onto a cooling rack. If you have one, use a flexible metal spatula to scootch under each cookie and transfer it.
Store at room temperature in a cookie jar or an airtight container for up to a week.
If you live for warm cookies, you can wrap one in a paper towel and microwave in 5 second bursts until the cookie is warmed through.
From: Rebecca @ www.foodiewithfamily.com/
There’s no cookie that can compare to the perfection of crisp edged, chewy, gooey caramel bit, melted dark chocolate chunk cookies with a sprinkle of coarse sea salt flakes on top; Salted Caramel Chocolate Chunk Cookies are simply sublime. They please the kids and the gourmets!
Ingredients:
1 1/2 sticks (12 tablespoons or 6 ounces) unsalted butter
1 1/4 cups (10 ounces by weight) light brown sugar, packed
1/4 cup light corn syrup (or Lyle's Golden Syrup or honey)
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups (9 1/2 ounces by weight) all purpose flour
2 cups dark or bittersweet chocolate chunks
3/4 cup caramel baking bits
Maldon Sea Salt Coarse Flakes or other coarse sea salt flakes
Instructions:
Beat together the butter, light brown sugar, and corn syrup until lightened in colour and fluffy.
Beat in the vanilla extract, baking powder, kosher salt, and baking soda until even, then beat in the egg until completely even and combined.
Beat in the flour, then stir in the chocolate chunks and caramel bits.
Cover the bowl and refrigerate for 1 to 2 hours.
Preheat the oven to 325°F.
Scoop rounded tablespoonsful of the chilled dough onto parchment or silpat lined baking sheets.
Be sure to leave three inches or so of space between the cookies to allow them to spread.
Sprinkle the tops lightly with the coarse sea salt flakes.
Bake for 14-18 minutes, or until the edge are set and golden brown.
They will still look underdone in the center, but the edges should be firm.
If you want them to stay chewy, be sure to pull them before they're completely set in the middle.
Let the cookies cool for at least 5 minutes on the parchment or silpat before using a flexible, thin spatula to lift them and transfer them to a wire rack to completely cool. Store in an airtight container at room temperature.
Cook’s Notes
Use parchment or silpats to line your cookie sheets. This serves two purposes: 1) it keeps the cookies from sticking and, 2) allows you to scoop cookie dough onto parchment paper on the counter. Why is this handy? When you take your cookie sheets out of the oven from the first batch, you can use an oven mitted hand to slide that parchment OFF of the sheet and slide a fresh piece complete with pre-scooped dough ONTO the sheet. Tada!
The salt! If you don’t have access to Maldon Sea Salt and prefer not to order it from Amazon (affiliate link above), you can substitute another coarse sea salt flake. If you can’t lay your hands on coarse sea salt flakes, substitute kosher salt. It won’t be the same, but it’ll get your salty sweet working!
Let them cool on the parchment for at least 3 minutes before attempting to lift them onto a cooling rack. If you have one, use a flexible metal spatula to scootch under each cookie and transfer it.
Store at room temperature in a cookie jar or an airtight container for up to a week.
If you live for warm cookies, you can wrap one in a paper towel and microwave in 5 second bursts until the cookie is warmed through.
