So every time I’ve posted a cookie post in this blog I mention how much I love chocolate chip cookies. Yes, they are my favorite and lately I’ve begun to realize that no store bought chocolate chip cookie comes close to the taste of a freshly baked chocolate chip cookie. Even the pre-made dough (like break and bake or just a tube of dough) isn’t as good. My local grocery store had the pre-made dough on sale and they were just too good to pass up. Like I’ve said, cookies are quick and easy, especially if the dough is pre-made. The whole process takes about 15 minutes depending on your oven. Now that I’m a mommy, I need something quick because I don’t always have much time to be in the kitchen.
After I bought the pre-made dough a few times I asked myself why I wasn’t just baking them from scratch. It really doesn’t take long and all of the ingredients were things I either had on hand or should have had on hand anyway. Making the dough doesn’t take long and it stores well so I didn’t have to make the whole batch at once. I usually do 6 at a time so bf and I could each have 3. The recipe is said to make 5 dozen cookies so its perfect. I stored it covered in my refrigerator for about a week. I tried another chocolate chip cookie recipe from the Food Network ( I believe it was a Tyler Florence recipe). I liked how buttery the cookies were but no matter how I tried, the cookies just didn’t bake to my liking. They would flatten a lot and the tops would turn very brown very quickly, no matter how much I adjusted the temperature of my oven. When you’re baking with an electric oven you really have to keep an eye on what you’re baking because the oven gets so hot so quickly. Even with this recipe I adjusted the bake time so the cookies wouldn’t get too brown. While the recipe says to bake 9-11 minutes, with my electric oven I only needed to bake them for 7-9 minutes.
You can find the recipe on the back of the bag of Nestle Tollhouse chocolate morsels. When I make my cookies I like to mix semi-sweet and milk chocolate morsels for a richer chocolate taste. You could realistically use whatever kind of chips you like. I wanted to use toffee chips but my grocery store didn’t have them and I was too tired to chop up a Heath bar just for cookies. Since the recipe calls for 2 cups of morsels, I use one cup semi-sweet and one cup milk chocolate. But again you can improvise with that. Also, the recipe doesn’t specify what kind of brown sugar but I always use light brown. And make sure your eggs are room temperature!! These cookies are freakin’ delicious and I just finished off the last of the dough before I wrote this post while the Little One sleeps. Without further delay, here is your recipe!
Nestle Tollhouse Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestle Tollhouse morsels
Preheat over to 375 degrees
Combine flour, baking soda and salt in a small bowl. In a medium bowl beat butter, sugars and vanilla until creamy. Add eggs one at a time beating well. Gradually add dry ingredients and mix well. Scrape the sides to be sure all dough is incorporated. Stir in morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes or until golden brown. Cool on cookie sheets for 2 minutes before transferring to wire racks to cool completely.
If you know me, you know how much I love cookies. I’ve already posted a cookie recipe on here and I have a ton more saved up in my bookmarks. I love the ease of cookies. Generally they don’t take long to prepare, don’t take long to bake, and you can have a couple and feel very satisfied. My favorite kind of cookie is most definitely chocolate chip. There’s nothing more perfect than chocolate chip cookies. How many childhood memories are tied to biting into a warm, gooey, just baked chocolate chip cookie? Just saying it brings back those memories. And in my personal opinion, chocolate chip is the best kind of raw cookie dough. I know I shouldn’t advocate eating something with raw egg in it but come on, you know you do it 😉 Another thing, chocolate chip cookies are also perfect for embellishment. Not that they need it but the flavors are so simple that you can layer them really nicely.
Salted caramel is a flavor combination that I have come to love in the past few years. I love the mixture of sweet and salty; like chocolate covered pretzels or kettlecorn. When I found this recipe I thought it would be perfect. You couldn’t get much more perfect than chocolate chip and salted caramel. You can find the original recipe here. I tweaked the recipe slightly, mainly that I only added two cups of flour and omitted the two additional tablespoons. I just felt it wasn’t necessary. You can use any kind of chocolate chips you like; I mixed semi-sweet and milk chocolate. It’s just a tasty combination. I used Worther’s Original chewy caramels but you can again use any kind you’d like. Just make sure they’re individually wrapped! Be aware of your placement of the caramels into the cookies; the closer to the edge the more they’re going to stick to the baking sheet. It can be a little hard to get them off so try to do it when the cookies are still warm. The first time I made these (which was before I started this blog) I used a serrated knife to get them off the cookie sheet and ended up cutting my finger. It wasn’t bad but just save yourself the trouble 🙂 Also, when it comes to the sea salt, I used a finer grain of salt this time because that’s what I had. You can use a thicker grain of salt, or maybe even a fleur de sel, which is a pretty fancy French sea salt. Moving on, here’s the recipe!
Salted Caramel Chocolate Chip Cookies
Makes approximately 3 dozen
2 cups all-purpose flour
1/2 tsp. baking soda
3/4 cup salted butter softened
1 cup light brown sugar
1/2 cup sugar
1 room temperature egg
1 room temperature egg yolk
2 tsp. vanilla extract
3/4 cup chocolate chips
16 caramels cut into 4-5 pieces each
Mix flour and baking soda in a bowl and set aside
With an electric mixer, cream the butter and sugars together. Add the egg, yolk and vanilla and mix well. Gradually add the flour mixture and stir until dough forms. Fold in chocolate chips but don’t add caramels. Don’t over mix dough.
Chill dough for at least 30 minutes (you can store it for up to 5 days). Chop caramels into pieces. Preheat oven to 325 degrees. Make sure to keep dough cold in between batches while baking!
Drop cookies by spoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of cookies. Bake 8-10 minutes or until edges are slightly browned. The centers should appear soft and puffy. Sprinkle with sea salt while warm. Let cool completely before storing in an air tight container.
I think cookies are awesome. Chocolate chip are my absolute favorite cookie ever. I love to find variations of chocolate chip cookies because I have yet to find one that isn’t delicious. I also really love peanut butter cookies. Peanut butter has always been a staple in my life. I love the stuff. I remember once having peanut butter cookies and deciding that the only thing that could make them better would be adding chocolate chips. Peanut butter and chocolate is my absolute favorite sweet flavor combo.
When I found this recipe I was so excited. It has minimal ingredients and the lack of flour really enhances the flavor of the peanut butter. Here’s the link to the original recipe. I kept pretty much to the recipe but it didn’t specify what kind of brown sugar. I used light. I may try dark and see how it changes the flavor of the cookie. Also, the recipe calls for creamy peanut butter but I may try chunky too. These cookies are honestly a cinch! It takes about 15 minutes from start to finish. How perfect is that? The recipe says to flatten the cookies at about the 7 minute mark if they’re not already flat but I think if I would have left them they would have flattened on their own. I flattened them and then they spread further.
Now here’s something that I will say now. I have an electric stove. I think they’re awesome but you have to keep an eye on things when you’re baking. Sometimes with an electric oven, things don’t need to bake as long as they do in a gas oven. I usually check them about 5 minutes before the suggested bake time is over.
Flourless Peanut Butter Choco Chip Cookes
makes about 2 dozen cookies, depending on your scoop size
1 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup sugar
1 lg egg
1 tsp. baking soda
1 1/2 tsp. pure vanilla extract
3/4 cup chocolate chips (I mixed semi-sweet and milk)
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat. (They’re okay if you don’t have either)
In a bowl beat together peanut butter, sugars, egg, baking soda and vanilla. Stir in chocolate chips.
Scoop cookie dough on to baking sheets approximately 1 1/2 inches apart. Bake the cookies for about 7 minutes. If cookies have not flattened, flatten with a spatula until they are 1/4 inch in thickness. Continue to bake cookies until they have set and turned golden brown, about 2-4 additional minutes.
After removing cookies from the oven, let cool on baking sheets for a few minutes. Transfer the cookies to cooling racks to cool completely.