Salted Caramel Chocolate Chunk Cookies
Thick chocolate chunk cookies with chunks of chocolate, toasted pecans and caramel.
Servings 20
Cost 5
Ingredients
- 18 or so Soft caramel candies (Werthers or Sanders)
- 1 cup all-purpose flour (130 grams)
- ¾ cup bread flour (105 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 10 tablespoons unsalted butter, cold or room temperature, cut in chunks (140 grams)
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup chocolate chunks or bittersweet chips (or a mix)
- 1 cup roasted pecan halves, coarsely chopped
Instructions
- Put the wrapped caramels in the freezer briefly so they'll be firm. The Werthers can get very soft at room temperature.
- Measure the flour very carefully and whisk together flours, baking soda, baking powder and salt. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 2-3 minutes. If using cold butter, cut it into chunks. The creaming process will take a little longer. Add egg and mix on low or by hand just until blended. Stir in the vanilla. Increase mixer speed and beat for one minute, scraping the side of the bowl.
- Using lowest speed (or by hand) stir in the flour mixture, followed by the pecans and chocolate. Scoop out large mounds of dough onto dinner plates. Chop or caramels in half or thirds and poke the caramels into the shaped cookies. Cover with plastic wrap and chill until ready to bake or bake right away.
- Preheat oven to 350 degrees. Arrange dough on baking sheet spacing 2 inches apart. Bake 13-15 minutes until golden brown but still soft. Transfer cookies to a wire rack to finish cooling. Sprinkle with salt, preferably fancy salt like Maldon.