Every time I step into the baking aisle at the shops, I seem to find some new thing. A while back, it was Butterfinger Crumbles. Often it is some fort of baking chip … various mints, pumpkin spice, cinnamon and so on. Last week, I found these salted caramel chips from Hershey’s that I hadn’t seen before and was intrigued. The cookies I ended up making turned out quite nice. The cookie dough is much more like a brownie batter, so if you make these, be sure to space the cookies a minimum of 2 inches apart as they do tend to spread. I think you’ll like them!
Ingredients
12 ounces (1 package) semisweet chocolate chips
1 cup all-purpose flour
1 cup dark brown sugar
6 tablespoons butter
3 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
1 package salted caramel chips
Directions
Preheat oven to 350F. Line cookie sheets with silpat or parchment paper.
In a metal bowl set over a pot of simmering water (or a double boiler), melt together chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the salted caramel chips. Drop tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheets, pressing them down slightly. Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake.
Cool on sheets until about mostly cool then carefully transfer the cookies to racks to cool completely.
