Good Morning and Happy November! It’s crazy to me how fast this year is going. I was running errands this weekend and was greeted with festive cheer. Not that I should be surprised since we are past Halloween, but I am not personally ready to completely give up fall yet.
This week’s bake was brought about because I saw a new and shiny ingredient at the store – caramel chips. I personally love it when a new season comes around because it brings about a plethora of new flavors to try and make it into something new. My favorite by far of the seasonal flavor are cinnamon chips because, c’mon, it’s cinnamon. Caramel is a close second and, much like cinnamon, also pairs well with chocolate. The fall tends to bring back the salted caramel flavors, which just so happens to be a seasonal chip flavor this time around. I haven’t made many of my own recipes using cocoa, so this was fun to try my hand at that again. These cookies are slightly chewy on the inside and are crisp on the outside. You could say that it is well balanced in flavor and texture, eh?
Chocolate Caramel Chip Cookies
1/3 cup cocoa powder 1/4 cup sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1/4 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 12 oz bag caramel flavored chips
1 cup butter
1/3 cup cocoa powder
1/4 cup sugar
1 cup brown sugar
1 tsp vanilla
2 1/2 cups flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 12 oz bag caramel flavored chips
On a lined baking sheet, place drops of dough about 2 inches apart. To do so, grab a ball of dough and twist it in half. Place the flat half on the baking tray to bake dome side up. Bake for 8-10 minutes at 375 degrees. Cool for about 2 minutes before removing the cookies from the baking sheet.