Salted Caramel Chocolate Chip Cookies
Votes: 2
Time: 3 hours.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
For these cookies, you don't need to look for hard salted caramel: buy a chocolate bar with caramel filling, freeze it, and cut it into pieces. Add it to the cookie dough along with coarse salt, and the result will be amazing. The cookies turn out soft, and the sweet chocolate and caramel pieces combined with the crunch of salt will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bars of dark chocolate with caramel filling (90 g each)
- 1 and 3/4 cups premium flour
- 0.5 tsp of soda
- 0.5 tsp baking powder
- 1/4 teaspoon fine salt
- 110 g unsalted butter, room temperature
- 0.5 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Sea salt flakes, for sprinkling
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Cooking the dish according to the recipe:
- Freeze the chocolate bars for at least 1 hour to harden; cut into 1/4-inch pieces and keep them in the freezer until ready to use.
- In a medium bowl, combine the flour, baking soda, baking powder, and fine salt. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla extract and beat until smooth.
- Reduce mixer speed to low and gradually beat in the flour mixture until fully incorporated. Fold in the frozen chocolate chips.
- Line 2 baking sheets with parchment paper. Place the dough in mounds on the sheets (about 2 tablespoons per cookie), spacing them about 2 inches apart. Refrigerate until completely set, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Sprinkle the cookies with coarse sea salt. Bake, rotating the baking sheets halfway through, until light golden brown, 10-12 minutes.
- Let the cookies cool completely on the baking sheets.
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