Wednesday, March 31, 2010

Salted Chocolate Almond Caramel Cookies

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Source: Elle's New England Kitchen


Salted Chocolate Almond Caramel Cookies
makes about 35 cookies, more if you make them smaller--about 4 doz. or so

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped almonds (I used lightly salted almonds)
3/4 cups Caramel Bits
1 bag chocolate chips (I love Ghirardelli Bittersweet Chips, 11.5 oz bag)
kosher salt

Heat oven to 375 degrees.
Whisk the dry ingredients together and set aside.
In a mixer, cream the butter and sugars until fluffy, and you just want to dip your fingers in and eat it as is.
When you get past that crazy good urge, add the eggs and vanilla, then mix well.
Add the dry stuff to the creamed stuff, and mix well, scraping down the sides of the bowl.
Mix in the nuts, caramel bits and chocolate chips.
I used a 3 tbsp ice cream scoop to drop them on parchment covered baking sheets. You don't have to--but if you do make them that size, bake for 12-13 minutes. If you make them normal sized--rounded teaspoon sized--bake those for 9-11 minutes.

***Sprinkle them before baking with a good pinch of the salt!
Let them cool on the sheet for 3-5 minutes. If you don't, the caramel bits on the bottoms will stick to your spatula. Trust me.
Remove to a cooling rack.