Sugar & Stilettos - Chocolate-Chunk Caramel Cookies

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SUGAR & STILETTOS RECIPES
Nanci Christopher
October 1, 2010

Chocolate-Chunk Caramel Cookies
From
GOURMET MAGAZINE
February 1996

Ingredients:

1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter at room temperature
1 cup granulated sugar
½ cup firmly packed brown sugar
2 large eggs
6 ounces fine-quality bittersweet or semi-sweet chocolate, chopped coarse
18 caramels, such as Kraft, chopped coarse (about 1 cup)
1 cup coarsely chopped pecans

MAKES about 50 cookies.

PREHEAT oven to 375F degrees.

IN A LARGE BOWL whisk together flour, baking soda, baking powder, and salt.

IN ANOTHER BOWL with an electric mixer cream the butter and sugars until light and fluffy. BEAT in the eggs, one at a time, beating well after each addition, Then, BEAT in flour mixture.

STIR chocolate, caramels and pecans into dough. DROP rounded tablespoons about 2 inches apart onto baking sheets.

BAKE cookies in batches in middle of oven for 12 to 15 minutes, or until golden. COOL cookies on baking sheets on racks until firm.

KEEP cookies in airtight containers for up to 5 days.

***These are my niece, Casey’s, absolute FAVORITE cookies of all the ones I’ve made that she’s tasted and that’s A LOT! My son, Joshua, and his friend, Vivvy, also gave them two BIG THUMBS UP…so I think it’s safe to say that this cookie is a showstopper. I mean, c’mon…chocolate, caramels and pecans…how could that ever not be beyond good?!

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