I love salted caramel, salted caramel and chocolate, chocolate with sea salt, you get the picture. I always look for the perfect combination of sweet and salty, which is what gave me the idea for these cookies. A little bit of chocolate, a little bit of caramel and and a little bit of salt. A nice grown up cookie.
Chocolate Chip and Salted Caramel Cookies
- 1 1/4 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup good quality chocolate chips, such as Guittard
- 1 cup chopped caramel pieces
- Fine sea salt for sprinkling
Combine dry ingredients in medium bowl, mixing well. In large bowl,by hand (making these in a mixer changes the consistency) cream the two sugars with the shortening. Beat in eggs and vanilla. Gently mix in chocolate pieces and caramel.
On heavy cookie sheets lined with Silpat or parchment paper, use a small cookie scoop to drop 12 cookies onto a sheet, evenly spacing. If you don’t have a scoop, use a rounded tablespoon. Sprinkle cookies with a small amount of sea salt.
Bake at 375° for 9 minutes and remove from oven. IMPORTANT STEP: Let cool on cookie sheet at least 5 minutes before transferring to wire rack. It is necessary to allow cookies to cool properly before transferring so the caramel has a chance to firm up. If caramel is still too soft, cool the cookies upside down on rack.
Yield: approx. 3 dozen depending on size of your cookies.