Salted Caramel Chocolate Chip Cookies
A delightful twist on a family favourite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
Reynolds Kitchens® Unbleached Compostable Parchment Paper is perfect for this recipe.
It is completely chlorine free, made with 75% unbleached fibres, fully compostable and responsibly sourced (FSC® certified). The paper is created 12” wide, hence no trimming required and no waste*.
This oven safe, non-stick parchment paper is ideal for all your baking needs.
* When using a standard 12” baking sheet.
Step 1PREHEAT oven to 350oF. Line a baking sheet with Reynolds Kitchens® Unbleached Parchment Paper and set aside.
Step 2WHISK together flour, kosher salt, baking powder and baking soda in a large bowl; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Step 3BEAT in eggs, one at a time, mixing well between each egg. Add vanilla and beat until incorporated. Slowly add flour mixture, mixing gently until ingredients are just incorporated. Fold in caramel-filled chocolate candies and chocolate chips.
Step 4ROLL 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
Step 5PLACE dough balls on Alcan® 100% Recycled Aluminum Cookie Sheet. Bake cookies for 10 to 12 minutes. Cool cookies for 5 minutes on Alcan® Cookie Sheet and then transfer the sheet with cookies onto wire racks to cool completely.
Step 6Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate is set.