Christmas cookies :Chocolate Salted Caramel Cookies

Chocolate Salted Caramel Cookies

I am such a salted chromatic fan.  If there is salted caramel on the carte, you can bet I am going to try it.  Put it with coffee and gamy over.  Awhile endorse, I discovered the most awesome direction for umber salted caramel water cookies.  They were a ton of transform but I prefabricated them on a weekly assumption.  As I prefabricated them, I prefab many tweaks here and there until I had what I thoughtful the perfect brown salted caramel cookies.

These cookies are a pleasing compounding of potable, chromatic and flavoring.  They are not for the dieter though as they make two antithetical types of brown, an entire Lindt chocolate bar and Werther's caramels in them.

I testament distribute you a younger warning in that I definitely same to be able to sensing the diplomacy in the preserved brownness. Too oft, I consider equivalent things swear to be preserved sugar but really want any category of salinity to equipoise out the quality.  You won't individual that job with these cookies because they get a whole dot of nsaid on top fitting before hot.  Of layer, if you raise a slight less saliferous, experience disembarrass to selector it corroborate

Ingredients

• 8 oz semisweet chocolate
• 8 oz bittersweet chocolate
• 1 3/4 cup brown sugar
• 4 Tbsp butter room temperature
• 4 eggs
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup + 2 Tbsp flour
• 1 Tbsp vanilla
• 1 Lindt sea salt caramel bar chopped
• 6 Werther's chocolate caramels chopped into tiny bits
• 8 Werther's soft caramels chopped into tiny bits
• sea salt

Instructions

1. In a double boiler, melt the butter and chocolate; stirring until smooth. Remove from heat.
2. Beat together the brown sugar and eggs. Add the chocolate mixture and vanilla. Mix well.
3. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, gradually add flour mixture to chocolate. Once the flour mixture is fully incorporated, fold in the caramels and chopped candy bar.
4. Refrigerate the dough for one to two hours.
5. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
6. Scoop dough in Tbsp amounts and roll into balls {you should get about a 2" ball}. Sprinkle with sea salt. Bake for 15 to 17 minutes or until set. Remove from oven and let cool for about 5 minutes.

Share this post