Salted Caramel Chocolate Chip Cookies

Origin: American - My Creation

Your classic chocolate chip cookie with a little extra chocolate and a puddle of sweet salty caramel. Great with a glass of milk or a great treat to bring to your little nephews or nieces or even just people who like cookies.

Makes About: 24-30

Time: Unknown

Difficulty: 2 out of 5 (1 being cookies in a tube - ready bake cookies)

Prep

Preheat your oven to 375 F.

Ingredients - Cookie

2 1/4 cups unsifted flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cups sugar

3/4 cups brown sugar - packed

2 stick (1 cup) unsalted butter - (room temperature)

2 teaspoons vanilla extract

2 eggs

2 cups chocolate chips (I use nice ones because I would rather my chocolate taste like chocolate and not wax)

Coating

2 cups Walnuts - chopped Dollop It

30 caramels

sea salt for topping Icing

1/2 cup chocolate chips

2 tablespoons unsalted butter

1 teaspoon light corn syrup

Instructions - Cookies

- Step 1 - Mixing the Dry Goodies

Mix your 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cups sugar, and 3/4 cups brown sugar in a large bowl.

- Step 2 - Mix Your Wet Goodies In Too

In the same bowl mix in the 2 stick of butter, 2 teaspoons vanilla extract, and the 2 eggs till completely combined.

- Step 3 - Add the Chocolate!

In the large bowl add the 2 cups chocolate chips.

Tip: I use my hands to mix in the chocolate chips to make sure that they are equally dispersed throughout the dough, but you can use a mixer if you don't want to get your hands dirty.

Coating

- Step 4 - Chop the Nuts

Chop the 2 cups of walnuts into fine bits

- Step 5 - Ball and Roll

Roll about a tablespoon of dough into a ball and then roll the ball in the nuts coating the ball completely on the outside. Push the nuts into the dough to keep them on the dough ball.

- Step 6 - Bake!

Place the dough balls an inch apart on a baking sheet and place the baking sheet on the middle wrack in the oven and bake for 10 minutes.

As soon as you pull them out of the oven take a wooden spoon and create a little creator in the middle of your cookie - this is wear your caramel dollop will go.

Let cool completely while you melt your caramels. Dollop It

- Step 7 - Melt and Dollop

Using a double boiler (or using a glass bowl on top of a pot) unwrap and place 30 caramels and place them in the top. (Your water should be simmering and not rapidly boiling).

Your caramels will take some time to melt down and become more of a sticky liquid substance. Super Sticky.

Spoon a small amount of caramel into the creator you just created in the middle of your cookies. I used tow spoons put a dollop in the middle of my cookies. It was sticky, so keep the caramels on the boiler.

After you get caramel into the middle of your cookie us a shaker or a grinder to put some salt on top.

Tip: Put your sea seat on your caramels before the caramel harden so it sticks. Also, just put a dash, not a crap ton, but enough to visually see it. Icing

- Step 8 - Melt and Zigzag

After you have filled all your cookies wash out your double boiler (unless you have two then...that is cool for you or you can use a different glass bowl) and make sure you dry it completely because you don't want you chocolate to to seize up.

When your water is simmering place a 1/2 cup of chocolate chips, 2 tablespoons butter and 1 teaspoon light corn syrup. Melt till completely melted and combined.

Place your cookies on a piece of parchment paper.

Once your chocolate melts complete use a spoon to zigzag your chocolate onto your cookies. Tip: If you want it to be prettier you can put your chocolate into a piping bag and zigzag your chocolate onto your cookies that way.

- Step 9 - Enjoy!

Once your chocolate dries place on a plate and enjoy!

These use the basic chocolate chip cookie recipe. Most of us have our own add ins or what we believe makes the best chocolate chip cookie, but I saw these in a picture and decided to see if I could make them.