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Recipe: Salt-Caramel Chocolate Chip Cookies

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Papa-Bug gets the credit for these. He came up with the initial idea and I executed it. Caramel. Salt. Chocolate chips. In a cookie.

What happened was we had a few too many of those cheap little square caramels and needed something to do with them. And so our new favorite cookie was born.

Use a basic Chocolate Chip Cookie recipe. I've always been partial to this one from Betty Crocker – mostly because it's the recipe I learned on. Use your favorite recipe. Make sure, however, that you use a good-quality, extra-dark chocolate chip. It's important here.

You need a cookie tray lined with parchment paper. The parchment is going to protect your pan from oozing caramel. You don't want to chip that caramel off your cookie tray later. Trust me.

When you drop your cookies, use about 2/3 of the dough that you want in each cookie. Push a caramel into the middle of the cookie. Top the caramel with a bit of extra dough to keep it inside the cookie. Sprinkle the cookie with a coarse sea salt.

Bake at 350* until slightly underdone – you want these cookies to stay gooey and chewy. 8-10 minutes will probably be just fine.

Enjoy the cookies and have a nice weekend!






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