Post by christine58 on Nov 20, 2014 16:46:24 GMT
Lots of people looking for this....here you go...I cut and pasted..LOL
Dark Chocolate Salted Caramel Cookies
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened dark chocolate cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 9oz bag Toll House® Delightfulls caramel filled baking chips
coarse sea salt
Instructions
In a large bowl cream together butter and sugars at a medium speed until light and fluffy. Add egg and vanilla and mix until combined.
In a separate medium size bowl, sift together the flour, cocoa powder, baking soda, and salt.
Slowly add the flour mixture to butter mixture. Stir in the milk, then fold in the baking chips.
Chill for at least 1-2 hours.
Preheat oven to 350F degrees.
Drop dough onto a parchment lined baking sheet in 2 Tbsp sized drops. Sprinkle each with sea salt then bake for 12-13 minutes.
Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Dark Chocolate Salted Caramel Cookies
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened dark chocolate cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 9oz bag Toll House® Delightfulls caramel filled baking chips
coarse sea salt
Instructions
In a large bowl cream together butter and sugars at a medium speed until light and fluffy. Add egg and vanilla and mix until combined.
In a separate medium size bowl, sift together the flour, cocoa powder, baking soda, and salt.
Slowly add the flour mixture to butter mixture. Stir in the milk, then fold in the baking chips.
Chill for at least 1-2 hours.
Preheat oven to 350F degrees.
Drop dough onto a parchment lined baking sheet in 2 Tbsp sized drops. Sprinkle each with sea salt then bake for 12-13 minutes.
Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
