Mrs. Regueiro's Plate: Salted Caramel Dark Chocolate Chunk Cookie - The LA Cookie

Tuesday, June 15, 2010

Salted Caramel Dark Chocolate Chunk Cookie - The LA Cookie

Chocolate chip cookies are classic and most likely one of the most loved cookies, too. So when I saw this glammed up chocolate chip cookie (it's so LA) on Picky Palate's blog, I knew instantly I would have to try this recipe out. I loved all the elements of this cookie - caramel sauce, kosher salt, mini chocolate chips and the beautiful rich dark chocolate really made for one extraordinary cookie. Also, I bought muffin top pans to make this extra-large cookie. I couldn't locate the pans anywhere at my fave stores so I bought three of them online at Amazon and got them shipped to me very quickly! I loved how these turned out, very beautiful and decadent. The salty and sweet and chewy cookie combination was a winner with everyone, and the muffin top pans helped shape it to be the most perfect cookie, too. Enjoy with a large glass of milk or a bowl of vanilla bean ice cream.

Salted Caramel Dark Chocolate Chunk Cookies...The LA Cookie
Adapted from Picky Palate

1 pound butter, room temperature
3/4 Cup granulated sugar
1 Cup packed light brown sugar
2 large eggs
1 Tablespoon pure vanilla
1/4 Cup caramel sauce
3 3/4 Cup all purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
12 oz bag mini chocolate chips
1 1/2 Cups chopped good quality chocolate
1. Preheat oven to 350 degrees F. In KA mixer, beat the butter and sugars until well combined. Add the eggs one at a time until combined and add vanilla extract. Slowly add the caramel sauce until well combined.
2. In a large mixing bowl, add the flour, salt and baking soda and whisk together. Slowly add to wet ingredients then the chocolate chips. Save dark chocolate chunks for later.
3. Place one ice cream scoop of cookie dough and place into muffin top cups. Press down then sprinkle with a pinch of kosher salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack.
24 Large cookies

Review: I finally got to use the Chardonnay caramel sauce that my girlfriend, Monica, had gotten me on her wine trip from last year! It really made the cookie with the light and balanced Chardonnay caramel sauce. I probably could have used the entire bottle. I ate mine with a bowl of vanilla bean ice cream - this Salted Caramel Dark Chocolate Chunk cookie sure hit the spot!
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