Prairie Winds Life
  • Home
  • Recipes
  • Index
  • About
  • Contact

Double Chocolate Salted Caramel Chip Cookies

11/21/2017

0 Comments

 
Picture

How many of you love cookies? How many of you love chocolate chip cookies? How many of you LOVE chocolate? These cookies, are rich, chocolaty, with a hint of salt. To me they remind me of a bakery and the amazing soft cookies that you treat yourself too once in awhile. 

These are for sure not an everyday cookie, but a wonderful treat on those days you are craving some serious chocolate. This recipe you can make 20 really large ones or 40 normal sized cookies. 

The key to making these cookies great, is to freeze them for 30 minutes and to bake them until just set on top. You don't want to bake these until crispy, you want them to be a bit under done in the center. That's what makes them ooey gooey. Any time you bake with chocolate, you really want to make sure it is the best quality as possible, especially if you are melting it. There are some ingredients I don't mind buying generic, but then there are some ingredients you just can't skimp on, and chocolate is one of them. 
​
Double Chocolate Salted Caramel Chip Cookies

Ingredients:


2 cups of all purpose flour
1 cup of Dutch cocoa powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of salted butter, softened
1/2 cup of melted dark chocolate
1 1/3 cups of packed brown sugar
2/3 cup of granulated sugar
2 large eggs
3 teaspoons of pure vanilla extract
1 cup of salted caramel chips
1 cup of milk chocolate chips

Directions:

In a large bowl, mix together all the dry ingredients. Set aside.

In a bowl of a stand mixer, cream the butter, brown sugar, granulated sugar and melted chocolate together until fluffy and creamy. Add eggs one at a time, add vanilla and mix until incorporated. 

With your mixer on the lowest setting, add half of the dry ingredients. Once combined, add the other half. Beat until the dry ingredients are moist. 

Fold in the chocolate and salted caramel chips. 

Line two baking sheets with parchment paper. With a large or medium sized cookie scoop, scoop out 40 normal sized cookies or 20 larger cookies. A normal cookie scoop is about 1 1/2 inches around, the larger sized cookies you take about 1/4 cup of dough. Place the dough 2 to 3 inches apart. Place in the freezer for 30 minutes before baking.

Preheat oven to 350F. Remove the cookie sheets from the freezer and then place in the oven. Bake for 12 to 13 minutes, or until the tops are just set.

Remove the baking sheets and cool on the counter for 5 minutes before removing the cookies. Place the cookies on a cooling rack and allow to cool completely. 
​
Picture
Picture
Picture
Picture
Picture
Picture
Double Chocolate Salted Caramel Chip Cookies

I love the added salted caramel chips, they are new and oh so good! These are so great to freeze and store in the freezer, then all you need to do is pop them in the oven and bake for an additional 1 minute straight from the freezer. These would be great for a cookie exchange or for a little gift for the holidays.

Happy Baking!
​
Yum
0 Comments



Leave a Reply.

    Picture

    RSS Feed

    A little about me

    Welcome!!
    I am just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country.
    I love all things food, my husband and my two beautiful children. 
    I believe in balance and chocolate. 
    Put up your feet and stay for awhile, explore the blog and my social media links. 

    my foodgawker gallery
    Picture

    Archives

    February 2020
    October 2019
    July 2019
    March 2019
    February 2019
    January 2019
    November 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015

      Join to get weekly updates.

    Subscribe to Newsletter

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
my foodgawker gallery
Picture
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
  • Home
  • Recipes
  • Index
  • About
  • Contact