Saturday, November 16, 2013

Ooey! Gooey! Yummy! Salted Caramel Chocolate Chip Cookies



These cookies are a chocolate chip cookie on steroids. 

The caramel center melts down to a liquid center when they are just out of the oven, the best time to grab one. Once they cool, they'll become gooey centers. 

Queue Rachel Riley's voice, " Ooey Gooey Yummy! Big Brother fans may get the reference? Ooey Gooey YUMMY! Bitches! The kind where bitches actually means all you lovely, wonderful, happening people. Yeah.

Well, these are a favorite at our house, they'll quickly become favorites at yours, too! You might want to make a double batch, they will disappear, fast!




Ingredients and Prep:
1/4 Cup Vegetable Oil
1/2 Cup Melted Butter
1 egg and 1 egg yolk
2 tsp vanilla
1/2 Cup Granulated Sugar
1 & 1/4 Cup Brown Sugar

1 tsp baking soda
2 tsp cornstarch
2 1/2 Cups Flour
1/2 tsp salt plus 1 Tbsp coarse salt for topping

3/4 Cup Chocolate Chips, semi sweet
1/2 Cup Caramel Candies, unwrapped and chopped into small pieces
Plus unwrapped caramel candies cut in halves (about 25 halves needed)

Helpful Utencils:
Measuring Cups/Spoons
Mixer 
Bowl
Cookie Sheets
Silicone Baking Mats work best for these sticky cookies, parchment paper, or well oil your sheets to cut down on the cookies sticking
Wire Cooling Rack and Spatula


Mix your flour, baking soda, cornstarch, and salt in a bowl; set aside. 

Chop up the 1/2 cup caramels and cut about 13 caramels in half for the centers. You may need more or less depending on how much dough you use per cookie. 


Melt butter. I use my Kitchenaid for the mixing/ whisking of the rest. Whisk together butter, oil, and sugars. Add in egg, yolk and vanilla. 

Add your dry ingredients in slowly. Last, add in chocolate chips and caramel pieces and mix well.

Prep your cookie sheets and set the oven to 335 degrees F.

Once you get the dough mixed, you'll portion out a small ball of dough, use a melon baller or cookie dough scoop to help measure, or a ::spoon:: ...who knew? 

You will need the caramels cut in half ahead of time for the next part. 

Flatten the dough out a bit, and wrap around a half of a caramel candy. I put about 10 of these on one sheet, spaced evenly. 



Before they go into the oven, sprinkle coarse sea salt over the top. 



Salt doesn't tend to stick like sugar, so you will sometimes have to gently press in to the dough...lightly, otherwise the salt comes right back off on your finger. You'll get the hang of it a few cookies in.  

Into the oven they go for 12-14 minutes. When they are done, get them off the sheet, don't let them cool on the sheet or they may stick. Allow cooling on the wire racks for best result.




Until next time....Happy Cooking!!

XoXo




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