I love chocolate chip cookies. The are my go-to cookie. I really love soft, warm chocolate chip cookies! What about you? I’m always looking for ways to improve the deliciousness of these cookies, and I think that I found a nearly perfect recipe. However, I’ve found that there are lots of ways to play with the basic chocolate chip recipe. It is very forgiving and open to experimentation. You know, not all cookies are like that—some require that you stick to the original ingredients. So when I saw these nummy little Kraft caramel bits at my local store, I knew that they would be great to test out in my chocolate chip recipe. I ended up making two batches. We ate one, and I sent the other one on a camping trip with my Big One and the Scouts!
- 2 1/4 Flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks of unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 white sugar
- 2 eggs
- 1 tsp Natural Vanilla
- 1 package of Semi-sweet chocolate chips
- 1/2 package of Kraft Caramel bits, meaning I used approximate 5.5 ounces of the bits.
To make the cookies, you follow your traditional chocolate chip cookie recipe. Combine the dry ingredients (flour, baking soda and salt), and set aside. Cream the butter and sugar together. Add the eggs one at a time, and then the vanilla. Slowly pour in the dry ingredients. Mix well, and then stir in the caramel bits and chocolate chips. Cook at 350 degrees for 8 to 11 minutes.
I want to share a couple of things about this recipe that I learned after making 2 batches. You really do not want to burn these cookies, as the caramel bits are generally at the bottom and burned caramel is a mess. I cooked them to the point when they were nearly done, and then pulled out the pan, and let them “bake” on the pan as they cooled. Second, the caramel will be ooey-gooey when you removed them from the pan with your spatula. You will want to
eat the melted caramel wipe it off between batches. Finally, I highly recommend that you use either Silpat (my favorite!) or parchment paper (a great alternative), so your pans don’t get messy caramel on them.