Caramel Chocolate Chip Cookies
Ingredients
- 2 ¼ cups flour
- ½ tsp. kosher salt
- ½ tsp. baking soda
- 1 ½ sticks soft butter
- 1 cup light brown sugar
- ½ cup regular sugar
- 1 T. vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup NESTLE semisweet chips
- 1 bag Nestle Caramel Filled Chips Delightfulls-in the baking aisle
Instructions
- Preheat oven to 425 degrees. Line cookie sheets with parchment.
- Beat butter and both sugars until well blended.
- Add in vanilla, egg and yolk until light and creamy.
- Add in flour, salt and baking soda just until incorporated.
- Stir in both kinds of chocolate chips by hand.
- Optional: Chill 4 hours.
- Drop by 2 ounce mounds onto parchment.
- Place in oven and IMMEDIATELY lower temp to 375. Bake 9 minutes or until tops golden.
- Let cool on cookie sheets.
- For the second batch, put the oven back up to 425 and repeat the directions.
- MAKES 21 COOKIES (2 OUNCES EACH)
Brittany says
Hi,
I love your site!!!
I was looking at your recipe for Caramel Chocolate Chip Cookies and i noticed the temp for the oven. You said to turn it to 425 and when you put the cookies in, turn it down to 375. I also read your recipe for Killer Chocolate Chip Cookies you said to leave it at 350. What is the difference between having a high temp and then turning it down vs. keeping it at 350? I make chocolate chip cookies all the time but mine look too light without the golden brown edges. If i leave them in the over for more than 10 minutes, they get too dry inside and they are not moist.
I also put the cookies on the middle rack in the oven. i also tried putting the cookies on a higher rack but they were still the same.
I love the look at the Caramel cookies!!!!
Thanks,
Brittany
danielle says
Starting at 425 produces a very thick cookie!!! Mmmm