That’s pretty intense, right? That sounds like a lot in one cookie. Maybe too much?
Rest assured my friend, it is not too much. It’s quite possibly, perfect.
I made you these cookies a few months back. They were most excellent. I was inspired to make them when my lovely friend Kerry brought some over one night. We simply devoured them in a matter of minutes. I specifically remember telling my husband to hide them before the rest of our friends came over. They were that good.
And when they were gone, I had to have more. Yet I had no recipe. I had forgotten to ask for it yet, and decided to just try and fumble my way through it. It worked out well.
Maybe a little too well. I made these cookies for a friend of the family, after his wife of many, many years passed away. I’m hoping the sugar high filled the hole she left temporarily.
I really like these cookies. They are loaded with chocolate chips and toffee bits. Had I known at the time how easy it is to make toffee, I would have made my own. Alas, when I made these I think I used Heath bits from the grocery store. The cookies are drizzled with caramel sauce when cooled and then sprinkled with sea salt. It’s a fabulous combination. Salt and caramel go together like a dog and his boy. I pretty much order any dessert that involves caramel and salt. It’s a winning combo.
I decided to keep with the toffee theme. Really it’s because I’m working on an epic post, which I’m having some trouble finishing. I’ll get it down soon, and you will love it. Why? Because it may result in you getting baked goods. Make yourself some cookies in the meantime. They’re perfectly wonderful. I promise.
Chocolate Salted Caramel Cookies with Toffee and Chocolate Chips
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup butter
1 teaspoon vanilla extract
1 cup toffee bits
1 cup chocolate chips
1. Preheat oven to 350 degrees. In a medium bowl, sift flour, cocoa powder, baking powder and salt. Set aside.
2. Cream together butter and sugar in a mixer. Add eggs, one at a time, mixing thoroughly between additions. Add vanilla extract. Add flour in 3 additions, mixing well after each. Add chocolate chips and toffee, mixing well to distribute. Cover bowl with plastic wrap and transfer to refrigerator for at least 30 minutes.
3. Using a small cookie scoop, scoop cookies onto parchment lined baking sheets. Bake for approximately 9 minutes, when tops just begin to set and appear cracked. Cool completely.
4. Drizzle tops with caramel sauce and sprinkle with sea salt.
Homemade Caramel Sauce
1 cup cream
1 cup sugar
1/2 cup corn syrup
1 teaspoon vanilla
1. In a large heavy bottomed saucepan heat cream, sugar and corn syrup over medium high heat. Bring mixture to a boil, whisking occasionally. Using a pastry brush dipped in water, brush any sugar crystals off sides of pan that may form. Cook for approximately 10 minutes, until caramel is golden brown or registers 250 degrees on a candy thermometer. Immediately remove from heat and transfer to an ice bath whisking occasionally until cooled.