Sea Salt Caramel Chip Chocolate Cookies

Today is National Cookie Day in the U.S. so I thought I'd share one of my latest favorite cookies. I was first introduced to it by a friend in Toronto who is a fantastic baker. On a recent visit she made these cookies and they were amazing! She told us it was a recipe that was on the back of a package of sea salt caramel chips. Sometimes the recipes that come with a product are the best (e.g. Toll House Cookies).


Thankfully my friend sent us home with a package of chips because I couldn't find them at any of the shops in my area. I even had family looking in Seattle and Honolulu and we were coming up empty. Then, as the holidays got closer I think Hershey began stocking them in stores and they are more readily available.


The recipe is very straight-forward but I will emphasize that you don't want to overbake these cookies. They are much better when they look slightly under baked - the end result will be cookies that are softer and richer, almost like a brownie. If you overbake them then they get crumbly and dry. They are still tasty but far more enjoyable if you under bake them.

Although the recipe doesn't specify, my cousin tried making these cookies using dark cocoa powder. It added to the deep richness of the cookie. You may want to try playing around with different cocoa powders to see what you like best.

The chips themselves are quite rich so you may find that using less than the full bag may be more to your liking.



Sea Salt Caramel Chip Chocolate Cookies

from Hershey's Kitchens

½ cup  (1 stick) butter, softened
¾ cup light brown sugar packed
½ cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1½ cups all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1⅔ cups Hershey's Sea Salt Caramel Chips (10-oz, pkg.)

Heat oven to 350° F. Line cookie sheet with parchment paper or lightly grease.

Beat butter, brown sugar, granulated sugar and vanilla in large bowl until well blended. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture, blending well. Stir in caramel chips. Drop by rounded teaspoons onto prepared cookie sheet.

Bake 7 to 9 minutes or until cookie is set. Do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.



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