Today I tried a new recipe, Salted Caramel and Chocolate Chip cookies. I was inspired to try this recipe after sampling similar cookies from the Vanilla Bean Bake Shoppe. If you haven't seen this silver Airstream trailer parked across from the WISD tower, you need to find it soon and try them out! I always stop for a cookie when I have a meeting at the administration building (because don't we all deserve a cookie after that).
I have been hearing some buzz around the food blogs about adding cornstarch to your cookie recipes because the ingredient makes a beautiful, chewy cookie. So, I made sure to find a recipe that called for this ingredient. I found this great recipe from The Pink Doormat. I must say, the hype is worth it. The cornstarch made the cookies puff up so pretty and the texture is out of this world. If you love chewy cookies, you need to be adding this ingredient to your cookies!
Salted Caramel and Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 cups flour
- 2 tsp. cornstarch
- 1 tsp baking soda
- 1/2 tsp. sea salt
- 1/2 cup caramel bits
- 1 cup semi-sweet chocolate chips
- Sea salt for sprinkling
- Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
- Cream butter and sugar until fluffy. Add egg and vanilla and beat until smooth.
- In a large bowl, whisk flour, cornstarch, baking soda, and 1/2 tsp. sea salt. Gradually add these dry ingredients to your whet ingredients and mix.
- Stir in chocolate chips and caramel bits.
- Use tablespoon to measure out cookie dough and roll each into a ball. Spread out 2 inches apart on cookie sheet.
- Bake for 10 minutes. Sprinkle with sea salt immediately upon removing them from the oven.
- Let cookies cool completely.
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