Chewy Chocolate Caramel Cookie

This is a very decadent cookie. So good!

It is a perfect ratio of sweet chocolate, chewy caramel and a crunch of salted pecans.

Your welcome.

What you need:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 6 ounces fine-quality bittersweet chocolate, chopped coarse
• 18 caramels such as Kraft, chopped coarse (about 1 cup)
• 1 cup coarsely chopped pecans

Preparation

Preheat oven to 375°F.

In a bowl whisk together flour, baking soda, baking powder, and salt.

In another bowl with an electric mixer cream butter and sugars until light and fluffy.

Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.

Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. If you dont have a good pan make sure to lay down parchment paper to prevent burning and sticking.

Bake the cookies in the middle oven rack 12 to 15 minutes, or until golden.

Make sure not to eat the cookies right away because the caramels will be VERY HOT. Make sure too cool for a few minutes before eating.

Enjoy!

The biggest, best chocolate chip cookie!

Now I know that everyone says that they have the best chocolate chip cookie recipe right? Well this is MY best recipe for this classic cookie. The outside is crunchy and the middle is a yummy chewy melt in your mouth goodness. I have tried so many different cookie recipes and they usually are too cake like or too thin and flat. This one simply has it all.

The best part of all I measured them and they are 4inches big!

What you will need:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed dark brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chunks

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter,dark brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chunks by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 18 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Some good tips to make the perfect cookie:

*Bring eggs to room Temperature. set them on the counter for a few minutes

*Always use parchment paper or a really good non stick pan

*DO NOT OVERCOOK- If you want a soft chewy cookie like this one follow the instruction exactly and do not leave them in the oven too longer than it says. A good thing to look for because some ovens may be hotter than one another, is when the cookie looks like it might just start browning then that is a clue to remove it from the oven.

*I prefer semi chocolate chunks, rather than tiny chips.

*Use a measuring scoop so that every cookie is exact same size and they will all be baked evenly.

If you follow these tips every time I can almost guarantee you a perfect cookie!