Ellen Bales


This recipe comes from the caramel chips package. I'm going to do something I've never done before. I'm going to "undo" my recommendation for these cookies. At first bite I thought they were pretty good, but after having a couple more and after hearing others' reactions to them, I've changed my mind. The salt content was too much, at least for me and my family. It completely overpowered the sweetness. If I ever make them again, I will omit the salted caramel chips and the sea salt. That way they would just be plain chocolate cookies. I'm sorry if I've caused anybody a bad experience.

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Makes 48 cookies
20 Min
10 Min


1 c
(2 sticks) unsalted butter, softened
1/4 c
vegetable shortening
1 Tbsp
1-1/2 c
granulated sugar
1/2 c
light brown sugar
2 large
2 tsp
vanilla extract
2 c
all purpose flour
3/4 c
cocoa powder
1 tsp
baking soda
1 bag(s)
(12 oz.) salted caramel baking chips
1/2 c
chopped nuts (optional)
coarse kosher salt for topping freshly baked cookies (optional)


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1In a large mixing bowl, cream butter, shortening, water and sugars until completely mixed. Add eggs and vanilla and beat well.

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2In a separate bowl combine flour, cocoa and baking soda and blend well. Add dry mix gradually to the creamed mix. Fold in the baking chips and optional nuts.

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3Drop by rounded tablespoons full onto an ungreased baking sheet.

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4Bake in a preheated 350ยบ oven for 10 to 11 minutes. (Do not overbake--cookies will puff up and be soft but they will flatten when cooling.)

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5Optional -- sprinkle a small amount of coarse kosher salt onto cookie tops shortly after baking.

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6Remove from cookie sheet onto a wire rack to cool competely. Store in a tightly sealed container.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian