Tag Archives: Chocolate Chip Cookies

Salted Caramel Cookies

A few weeks ago, I was at my favorite bake shop – Blake’s Decorette Shop– looking for chocolate and molds in order to make Easter bunnies. I mean, what is Easter without a chocolate rabbit from which to bite the ears? Anyway, in looking at the various types of chocolate, I happened to see a bin that said “Sea Salt Caramel Wafers”. I know how great Salted Caramel tastes; when Mindy and I go to Molly Moons for ice cream, we often have some salted caramel. So, I bought a package. At that time, I didn’t have any idea about how I would use it.

bonbons 003

So, this week I decided to put the salted caramel into cookies. I decided it should go into two different kinds of cookies- Bon Bons, and Chocolate Chip cookies. And I have just finished that exercise and have to say that it really puts a new flavor pallet on those cookies.

The Bon Bon cookies were quite simple to change to use the wafers instead of the candy kiss. I put two wafers in each ball, and the operation was no different than wrapping the dough around the candy kiss. Because the dough has so much nut flour in it, it is easy to handle.

choc chip 003

I can’t say the same for the chocolate chip cookies; I think I have said before that the Toll House cookie recipe is my favorite, and that is what I used this time. The dough is quite sticky, and you need to work around the chocolate chips and chopped nuts. I increased the size of the scoop/disher I was using to try to add more dough and help me seal the two salted caramel wafers inside the cookie. I tried to do an operation similar to wrapping the Bon Bon dough around the wafers. I have since read that you might make two small balls of the dough – about 1 Tablespoon each- and then squeeze the wafers between the two balls. I have also had a suggestion that refrigerating the dough for a while before working with it might make it less sticky. Again, I did not try that this time.

Giant Chocolate Chip Cookies

For the last few days, I have been wanting a chocolate chip cookie. I even looked at them when I went to the store. But, for me, I have not seen an improvement over the original Toll House Chocolate Chip cookie. Marlys has recipes for versions of chocolate chip cookies with oatmeal, and others like Mrs. Fields, but they don’t seem to add anything for me. Then, I noticed this recipe in her book- Giant Chocolate Chip Cookies, and I decided I had to investigate it. So, here it is.

giant 008

Giant Chocolate Chip Cookies

  • 1/3 cup shortening
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 oz. semi-sweet chocolate pieces
  • 1/2 cup chopped walnuts

Preheat oven to 375 degrees. Make sure oven rack is in the middle.

Cream shortening, butter and both sugars together in large bowl. Add egg and vanilla.

In small bowl mix together flour, salt and baking soda. Beat into large bowl in two batches. Stir in chocolate pieces and nuts.

Divide dough into 4 pieces to make 4 cookies. Form 2 cookies 1/2″ deep (center slightly lower) on upside down cookie sheet. Bake one pan at a time for about 15 minutes. Let stand 5 minutes and remove gently. Centers will be soft but will firm as they cool.

So the recipe makes just four cookies! I think the “upside down cookie sheet” means that you do not want edges on the pan you are using to bake the cookies. I use the sideless air bake cookie sheets, and then the silicon mats, and didn’t have any problem. I did leave the cookies alone for the 5 minute initial cooling; I didn’t try to take them off the pans. At the end of the 5 minutes, I slid the silicon mats onto the cooling racks being very careful to not bend them. I don’t know how to remove them from the silicon mats before they have completely cooled; that would require a very big pancake turner.

giant 003

Before they were baked, the cookies were about 6 inches in diameter. The sheet of 8.5 x 11 paper gives you a scale for their size. They spread while cooking, and added about an inch to their diameter. The finished cookies are a good 7 inches in diameter.

giant 005

When I ate one of the cookies, it was crusty, and not a soft cookie. I think the cooking time could be a minute or two less. The cookies continue to cook on the cookie sheet while they are out of the oven and cooling for that 5 minutes.

While the recipe in general is a smaller quantity than the Toll House recipe, it is different in that it uses some shortening. That should make the dough stiffer, and with less spread then a recipe that uses all butter. I guess with these big cookies, one doesn’t want too much spread or they could be running off the edge of the pan. This is a recipe that you make for a child to be a surprise when they want a cookie.