I felt like the standard chocolate chip cookie needed some adulting so I whipped up this grown up version of the classic favourite. I skipped the chips and chose some dark chocolate chunks, a 70% dark chocolate bar actually. To balance out the sweetness I added some Kraft caramel bits to the mix, tossed in some pecans and well, I’ve had 5 already so I decided I better get busy writing this post before I devour them all.
Hope you try these out and enjoy them also.
CHOCOLATE CHUNK CARAMEL COOKIE
1/2 cup melted butter
1/2 cup shortening
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 cups flour
100 g dark chocolate, chopped into chunks
1/2 cup caramel bits (Kraft)
1/2 cup pecans, chopped
- Beat the butter, shortening and sugars together until light and fluffy. Add the eggs and vanilla and continue to beat until well incorporated scraping the sides of the bowl occasionally.
- Combine the salt, baking soda, baking powder and flour whisking to mix evenly, then add to the creamed mixture stirring till blended. Add the remaining ingredients and stir to distribute evenly.
- Drop tablespoons of dough onto a parchment lined baking sheet leaving 2″-3″ between cookies to allow for spreading.
- Bake in a preheated 350 F oven for 15 minutes, checking at 13 minutes to prevent overbaking. Cookies are done when golden brown.