Caramel Chocolate Cookies

Written by Claire Dallimore and Joanné Scherman

Have you ever been craving caramel and chocolate in a single cookie? Well, this quick and easy recipe will be sure to please! Taking just over an hour, these fancy cookies are worth it!

Ingredients:

• 2 Cups Butter (Plus Another Tablespoon Just In Case)

• 1 + 3/4 Cup All-Purpose Flour (Spooned + Leveled)

• 1 tbsp Cornstarch

• ½ tsp Kosher Salt

• ¾ tsp Baking Soda

• ¼ tsp Baking Powder

• ½ Cup Dark Brown Sugar (Tightly Packed)

• 1 + ½ Cup Granulated Sugar

• 2 tsp Vanilla Extract

• ½ tsp Fresh Lemon Juice

• 1 Large Egg

• 1 Egg Yolk

• 6 oz Semi-sweet Chocolate

Steps:

1. Put 1 cup + one tablespoon of butter into a pot on medium heat, stirring it as it melts. Continue to stir it until it becomes a toasted brown and smells nutty. Then transfer the caramel into a separate bowl and put it aside.

2. While you wait, put 1 cup of sugar into a pot and melt it until it becomes a caramel color then add ¼ cup of butter into the pot and mix until combined, place on parchment paper and sprinkle salt on top then let it cool.

3. In a separate bowl, mix together all purpose flour, cornstarch, salt, baking soda and baking powder.

4. Once the butter is soft to the touch and isn't hot, place into your stand mixer and whip the butter, white sugar, and brown sugar together until it becomes light and fluffy. Then add a full egg plus one egg yoke and lemon juice to the mixer and continue to mix for 1 minute.

5. Add the dry ingredients to the wet ingredients and fold together using a spatula.

6. Finally crush the caramel into small pieces and add both the chocolate chips and caramel to the batter.

7. Roll the dough into balls and into the freezer for 20-40 minutes (this step is optional but helps bring out all the flavors.)

8. 
   

   Once cooled, put into the oven at 350 for 15 minutes. And then you’re finished!