Wednesday, August 19, 2015

Salted Caramel Chocolate Chunk Cookies

Back to school = back to cookies.
{Not that I've taken a break from cookies over the summer or anything.}

salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
A funny thing happened when I posted a picture of these cookies on instagram yesterday. Someone piped up and said that when she sent a cookie in her child's lunchbox, she got a note home requesting that she only send "healthy snacks." So the next day, she sent TWO cookies. That is my kind of woman right there. #mompower #cookiepower
Dear schools, don't mess with a mother's right to make her child cookies. You will have a revolution on your hands. The end.

salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
Jack started his junior year in high school today. < insert questioning how the summer went by so quickly and how in the world my child can be this old here. >

Is he too old for me to be baking cookies for his lunchbox and after school snacks? NEVER.

salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
Let me tell you about these cookies. First, I love a soft, puffy cookie, but these are not those. Because of the caramel bits baked in, I wanted a chewy, thin, buttery cookie. These are basically a version of the good ol' Toll House Cookie (thank you, Ruth Wakefield, American hero) with a few twists.

First, I subbed over half of the flour for Whole Wheat Pastry Flour. This is optional; feel free to use all-purpose flour for the entire amount. If you do bake them as I did, be sure to use pastry flour, not regular whole wheat. Two, I added Kraft caramel bits. These are small pellets of caramel...they bake up wonderful and chewy. Look for them near the chocolate chips. Speaking of chocolate, I used chocolate chunks...
salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
....clearance chocolate chunks. Classy. Guys, could YOU pass up clearance Scharffen Berger chocolate? I think not. Finally, the cookies are hit with a pinch of Fleur de Sel sea salt before baking. Don't skip this. Look for Fleur de Sel in the grocery store, or order it online.

Are you ready to make these babies?

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Salted Caramel Chocolate Chunk Cookies

1 & 1/4 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1 tsp baking soda
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup Kraft caramel bits
12 ounces semisweet chocolate chunks (Scharffen Berger, preferred)
Fleur de sel for sprinkling

Preheat oven to 375. Line cookie sheets with parchment. Whisk together the flours, baking soda, and salt. Set aside.

Cream the butter and sugars together until well combined and creamy. Beat in the vanilla and eggs, scraping down the sides and bottom of the bowl as needed.

salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
Stir in the flour, then stir in the caramel bits and chocolate chunks.

salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
Use a 2-tablespoon cookie scoop to dollop the dough onto the cookie sheets. Leave at least 2" between cookies. Sprinkle a pinch of fleur de sel onto the top of each cookie.

Bake for 11 minutes or until the edges are golden and the center is baked through. Leave on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

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salted caramel chocolate chunk cookies ... big, buttery, chewy cookies for back-to-school or anytime!
Lunchbox, after school snack...breakfast? Whatever the case, MAKE THEM.

13 comments:

  1. Caramel and chocolate - my favorite! I can't wait to try these!

    ReplyDelete
  2. ¡Fantástica receta! Fácil de preparar, con buenas fotografías y un resultado final delicioso.Gracias por compartirla con todos/as.
    / http://www.mascasaonline.com

    ReplyDelete
  3. Thank you for the delicious sounding recipe and sticking up for mom against school Nazi police. I can't believe that the school actually sent that note. Wait a minute -- yes I do believe it. The school corp here said moms can no longer make homemade treats for the kids, they have to be store packaged bought :-( I couldn't find a emoticon with a gagging face. Love your cookies and I do have your book -- wish I would have had it when my kids were growing up.

    ReplyDelete
  4. These sound delish and I will be making them today to take to my daughter at college this weekend. Do you need to use fleur de sel? Or would another salt work? I can't seem to find things like this where we live. Also, I can believe a teacher would send home a note like that. Many years ago, on my oldest daughter's first day at a new school, I had packed one of those miniature cans of soda/pop in her lunch box because she is lactose intolerant. I was working the lunch line that day and saw a teacher practically kill herself trying to get to her to confiscate it from her, then proceeded to yell at her and tell her it was not allowed. Had all l could do to stop myself from having "mama bear" emerge!

    ReplyDelete
    Replies
    1. Hi Genny!

      It sounds like you might have made these before I had a chance to respond. You can use another sea salt in place of the fleur de sel. :)

      Delete
  5. Yep, making these for Wednesday!

    ReplyDelete
  6. These look so so yummy! I've just come across your blog and it's amazing!!

    If you want to you can check out my blog here - EatingYourselfHappy

    Have a great weekend :D

    ReplyDelete
  7. Ohmygosh! I've been making these cookies almost exactly for two years for my boyfriend (pretty sure it's the only reason he keeps me around!). My only change is I brown half the butter first-- it really enhances the caramel. :)

    ReplyDelete
  8. Bridget,
    Love these cookies. Teachers have no right telling parents what to feed their children. I don't have children but I don't know that I would have responded in such an even tempered manner if I were in that position. She certainly made her point though.
    Annamaria

    ReplyDelete

Thank you so much for taking the time to comment! Happy baking! :)
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