Salted Caramel Chips Chocolate Cookies
These cookies taste just like a brownie with salted caramel!!
Passing through the aisles of the grocery store, where I was looking for some chocolate chips, I came across these delightful salted caramel chips by Hershey! My first though was that this will go excellent in a chocolate cookie, so I picked up a few bags. I decided to use the Hersheys recipe itself with a few of my very own twerks, and I was not disappointed at all!
Tips for making these:
You can also make these eggless by using the Regal egg replacer. It worked excellent!
Press the cookies down slightly before baking to make them a little thinner. To me, they are too thick if you leave them as is.
Do not overcrowd the oven! It will burn at the bottom! Bake 1 cookie tray at a time.
After baking, leave them on the hot tray for 5 minutes. This helps the cookie set even further.
MAKE THEM EGGLESS! By using the Regal Egg Replacer. It cam out even better than the egg version ;).
Ingredients
1 3/4 cups spooned flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa powder
3/4 cup brown sugar
1/2 white sugar
1/2 cup butter, at room temperature
2 eggs
1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
Flaked sea salt
Method
Preheat your oven to 350 degF.
Mix your butter and both sugars with your electric mixer, until combined. Add your eggs and vanilla, and continue mixing until pale in colour. In a separate bowl, combine your flour, cocoa powder, baking soda and salt. Add this to your mixture and mix until fully incorporated. Fold in the salted caramel chips. Drop by the tablespoonful onto a line baking sheet, 2 inches apart and bake for 15 minutes. Remove from the oven, and leave cookies on the hot baking sheet for a further 5 minutes. allow cookies to cool completely on a rack.
Store in an airtight container.
