Since I got iced into Kentucky and out of Alabama (and the FoodBlogSouth conference), I am in some serious need of comfort food. I need some sweet goodness to distract my mind from all the wonderful things I am not experiencing. I had been anticipating this weekend for months! Instead of the warm Birmingham(compared to our frigid temps), I spent the afternoon being thankful I wasn’t involved in any of this:
I did sit in traffic for about 2 hours before I realized it was better to be safe than sorry. I figured if I can’t walk safety on it, I doubt my car will fare much better. Maybe next year I will be there. But until then, these cookies will just have to soothe my soul.
Salted Caramel Chocolate Chip Cookies (from Zesty Cook)
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 tsp baking soda
- 3/4 cup salted butter, softened
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 16 wrapped caramels, cut into 4 or 5 pieces each
- Sea salt
Preheat oven to 325 degrees F. Combine flour and baking soda in a bowl. In a stand mixer, cream together the butter and sugars. Add the egg, egg yolk and vanilla. Mix well. Gradually add in the flour until just combined and a dough ball is formed. Fold in chocolate chips (I prefer the minis). Chill dough for about 30 minutes; this could be a “make ahead” recipe because the dough will keep in the fridge for several days. On an ungreased baking sheet, drop tablespoonfuls of the dough. Press pieces of caramels into the cookies. Bake for 10 to 12 minutes until the edges are starting to brown. Sprinkle each cookie with sea salt while they are warm. Makes 2 1/2 to 3 dozen.