Chocolate Chip Caramel Cookies

 This recipe is dedicated to my friend Piyali who is the biggest fan of these cookies. I’ve just added a simple twist to my regular chocolate chip cookies by adding caramel bits to it. The better quality caramel you use, the yummier the cookies turn out – but good old butterscotch morsels from Nestle work just fine too.

 

 

 

 

 

Chocolate Chip Cookies

Nobody makes chocolate chip cookies like Mrs. Fields does! I just love this recipe. These cookies are always a hot seller and don’t last for more than a day in my house. Sometimes I double the dough recipe and keep some unbaked dough in fridge so I can keep making the cookies fresh.  I under-bake these cookies slightly as I love them gooey and chewy. If you cannot find brown sugar, you can substitute with Demerara sugar. It works just as well. Check out the mouth watering picture below and I’ll betcha you’lle be hankerin’ for the cookies right about now!

Blue-Ribbon Chocolate Chip Cookies Recipe

44 min | 20 min prep – makes about 40 cookies

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar, firmly packed

1/2 cup white sugar

1 cup (2 sticks) salted butter, softened

2 large eggs

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips (12 ounces)

• Preheat oven to 300 degrees F.
• In medium bowl combine flour, baking soda, and salt.
• Mix well with wire whisk.
• Set aside.
• In a large bowl with an electric mixer blend brown and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla extract, and mix at medium speed until just blended.
• DO NOT OVERMIX!
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
• DO NOT OVERMIX!

• Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

• Bake 20-22 minutes or until golden brown.
• Bake to desired softness or crispness.
• Transfer cookies immediately to a cool surface with a spatula.