These are based on my original Mom’s Chocolate Chip Cookies , and then I had to go and jump on the whole Salted Caramel bandwagon.
AND BOY AM I GLAD I DID.
(Here’s my favorite cookie scoop: Cookie Dough Scoop with Push Button (Orange))
I’ve told y’all before, I know it’s cliche, but warm cookies are probably my favorite dessert. Maybe it’s something about the memories of home.
The memory of mom’s cookies.
Mom in the kitchen.
Me in the kitchen.
Mom and I cooking together.
I made these, along with some other treats, for the Austin Bakes for West bake sale. Back in April, there was a devastating fertilizer plant explosion in West, Texas. Thanks to the big love of Texas, local bakers got together and baked some DELICIOUS treats, all proceeds going to the victims of West.
THESE COOKIES WERE A HIT!
Everyone and their mother, and their grandmother, and aunt, neighbor, friend, babysitter, baby mama, and kid was asking for the recipe.
NOW YOU HAVE IT Y’ALL! MERRY CHRISTMAS! *wink*
Now tell me, what’s y’alls favorite cookie add-in?
~ Peace, Love, and Salted Caramel Y’all
Salted Caramel Chocolate Chunk Cookies
Yield: 5 - 6 dozen
1 stick butter (1/2 cup), softened
1 stick butter flavored Crisco (1 cup)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
12 oz. chocolate chips
6 oz. caramel chips
5 cups flour
sea salt, for garnish
In a large bowl, begin by creaming butters and sugars. Once thoroughly mixed, add vanilla and eggs one a time, mixing well after each addition. Add dry ingredients one cup at a time. By the end, the dough will be thick, and it may be necessary to mix by hand. Add in the chocolate chips and caramel chips. Scoop cookie dough into balls, and freeze all dough balls, or bake as desired. When ready to bake, sprinkle a bit of sea salt on the top of each dough ball and bake at 350 for approximately 12 minutes, until golden.