Salted caramel chip and chocolate chunk cookies

Today I had choir practice (shout out to the Altos!) and I never like to show up empty-handed to someone’s house, so I made some cookies to bring along. They were certainly a hit with many recipe requests, so here it is. (And if you’re in Toronto and want to hear some fantastic people who make beautiful music together, check out SoundCrowd)


Ingredients (makes approximately 2 dozen cookies):

  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter (room temperature)
  • 1/2 tsp baking soda
  • 1/2 cup caster (super-fine) sugar
  • 1 cup brown sugar
  • 1 tsp sea salt
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1 package PC Chocolate chunks
  • 1 package Chipits Sea Salt Caramel chips

Directions:

Preheat oven to 350C

In small bowl, whisk together flour and baking soda and then set aside

In a mixer, fitted with paddle attachment, combine butter and both sugars on medium speed until light and fluffy.

Reduce speed to low and add salt, vanilla and eggs. Mix until full incorporated (about 3 minutes)

Slowly add flour mixture 1/2 cup at a time until combined. Add chocolate chunks and caramel chips. Texture of the dough should be thick and creamy

Put dough in fridge (or in winter months out in the balcony) for 20 minutes until chilled.

On a baking sheet lined with parchment paper or a silpat, use a cookie scoop and place cookies on tray, about 2 inches apart.

Bake for 10-14 minutes, depending on your oven. Watch for the edges to turn crispy golden brown. When you see this, they’re good to go. Remove from oven and allow to cool for 10 minutes and then transfer to a wire rack to cool thoroughly. Or until you can no longer resist them and you just have to have one while they’re still warm 🙂