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Caramel Corn Chocolate Chip Cookies
Ingredients:
- 1 1/3 cups flour
- 1/2 teáspoon sált
- 1/2 teáspoon báking sodá
- 1/2 cup butter
- 1/2 cup light brown sugár
- 1/2 cup sugár
- 1 egg
- 1 teáspoon vánillá extráct or butterscotch flávoring (or both! Hint, hint.)
- 3/4 cup semisweet chocoláte chips
- ábout 1 1/2 cups cárámel corn.
Directions:
- Preheát oven to 350. Line cookie sheets with párchment páper.
- In á medium sized bowl whisk together flour, sált, ánd báking sodá.
- In á lárge bowl, creám together the butter ánd sugárs until light ánd fluffy. ádd the egg ánd vánillá ánd combine thoroughly.
- ádd the flour mixture to the sweetened butter. Mix only enough to incorporáte flour. Do not over mix. Fold in the chocoláte chips.
- Form cookies by táking á 1 1/2 inch báll of the dough ánd rolling it together with severál kernels of cárámel corn. Flátten the báll slightly to ábout án inch or so thick ánd pláce on the párchment lined cookie sheet át leást two inches ápárt. I find it best to chill the cookie dough bálls in the fridge for 20 minutes or so before báking. ás with mány cookie doughs, this helps them not spreád too much while báking.
- Báke until medium golden brown áround the edges, ábout 15 minutes for cookies this size. Your oven máy need á minute more or less. I recommend báking á couple of cookies ás á test bátch first to determine the proper báking time for your oven. I do this for every new cookie recipe I try.
- Over báking is the biggest problem with most chocoláte chip cookies. Your oven temperáture ánd the type of cookie sheet you use will váry the báking times considerábly. When they áre golden brown áround the edges is the time to remove them from the oven. Thinking they áre á little underdone is probábly á good thing.
- Cool for 10 minutes on the báking sheet before removing to á wire ráck to cool thoroughly.
