Ever since I made these cookies I’ve really been into salted cookies. OMG – so good! I was excited when I came across this recipe. The addition of the cornstarch made the texture of these cookies super chewy – and I was not disappointed! I chose this recipe as it called for caramels to be added to the cookies and I received a timely baking package from my mother in law in the mail that included these chocolate caramels. The caramel isn’t as distinct in these pictures as the original recipe, but the flavor is still spot on!
I took these cookies into work for the staff kick-off meeting of the class I am an instructor for this semester. We have resident TAs and they put in pretty long hours. I appreciate how they carve out time for this class – and as I’ve shown over and over on this blog – I bake my thank yous!
Recipe (From Sally’s Baking Addiction)
Appx 3 dozen cookies
- 3/4 cup softened butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla
- 2 cups flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup chopped walnuts (or peacans)
- 16 wrapped caramels, cut smaller pieces
- sea salt
Wait on preheating the oven – these need to be chilled first.
I mixed these up by hand. Cream the softened butter and sugars together. Then mix in the vanilla and egg. Next, stir in the flour, cornstarch, baking soda, and salt. Lastly mix in the chocolate chips, walnuts, and chopped caramel. Cover dough and move to the refrigerator – chill for at least 30 minutes, I chilled it overnight.
When ready to bake these, preheat your oven to 350F. Line some baking sheets with parchment paper and scoop the dough onto the sheet pan. I used my cookie scooper – or drop 1 Tbsp sized balls of dough. Squish down the dough balls to flatten them a bit and sprinkle with sea salt. Bake for 8-10 minutes - do not over bake – they wont have the same texture! Cool for a few minutes on the pan to set before moving them to a cooling rack.