SALTED CHOCOLATE CARAMEL COOKIES

Name: SALTED CHOCOLATE CARAMEL COOKIES
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 48 cookies
Cuisine: American
Ingredients: 1 c (2 sticks) unsalted butter, softened; 1/4 c vegetable shortening; 1 Tbsp water; 1-1/2 c granulated sugar; 1/2 c light brown sugar; 2 large eggs; 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)

By Ellen Bales
@Starwriter

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.
12-08-15

Rating:

☆☆☆☆☆ 0 votes0

Comments:

9 Comments

Serves:

Makes 48 cookies

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

1 c

(2 sticks) unsalted butter, softened
1/4 c

vegetable shortening
1 Tbsp

water
1-1/2 c

granulated sugar
1/2 c

light brown sugar
2 large

eggs
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)

How to Make SALTED CHOCOLATE CARAMEL COOKIES

Step-by-Step

In a large mixing bowl, cream butter, shortening, water and sugars until completely mixed. Add eggs and vanilla and beat well.
In 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.
Drop by rounded tablespoons full onto an ungreased baking sheet.
Bake in a preheated 350º oven for 10 to 11 minutes. (Do not overbake--cookies will puff up and be soft but they will flatten when cooling.)
Optional -- sprinkle a small amount of coarse kosher salt onto cookie tops shortly after baking.
Remove from cookie sheet onto a wire rack to cool competely. Store in a tightly sealed container.