Salted Dark Chocolate Caramel Cookies

Time for more cookie talk!

The hubby has posited that these cookies are perfection. That's right. Out of the mouth of that man. Perfection. I could get used to hearing those words. I have to admit though, these cookies are pretty darn good. They were a special request from the hubby. He'd just polished off the last couple of pieces from a bag of those Ghiradelli Chocolate Squares in Dark Chocolate with Sea Salt Caramel when he came up with his idea.

Him:

"Hey, why don't you make a cookie like this? With dark chocolate and those caramel bits and then put sea salt on them?"

Me:

"That's a good idea. I wish I'd thought of that..."

Him:

"Can you make them now?"

I didn't make them right then, but I did get around to it :)

Make these cookies! I used that melted butter base that I can't seem to get enough of these days. All I can say is Sally from Sally's Baking Addiction is a genius. The base lent the cookies the perfect amount of moisture and chew. The combination of the dark chocolate, caramel, and sea salt all together just... works. This recipe makes a little more than 2 dozen cookies (it makes ~27 cookies), so I'm left wondering how the heck I'm going to get these out of the house. It was super-hard to resist their siren song last night. I did manage to limit myself to 2, but it was only with extreme self-control that I managed to do that! I think today will be spent delivering cookies to the hubby's relatives...

A quick note- I used Kraft caramel bits for these cookies. I've noticed you can find these at certain stores, indeed I've found them at Target and Walmart. I haven't been able to find them at Kroger, or stores of the like. If I'm out of caramel bits and I can't find them, I take regular caramels and cut them into quarters. It takes a little more time to unwrap the caramels and cut them up, but the technique works all the same. 

Does anyone have fun plans for the weekend? We are supposed to get up to 80º this weekend here in my NE corner of Kentucky! The hubby and I have pledged to get a lot of yard work done this weekend. Of course, this includes some time spent drinking beers around a bonfire of brush, so don't feel too bad for me and my laborious weekend :)

Happy Friday everyone!

Ingredients (makes 27 cookies):

2 1/4 cups all purpose flour
1 1/2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1/2 cup dark chocolate chips
1/2 cup caramel bits (I used Kraft)
sea salt (enough to sprinkle over the cookies)

Directions:

1. In a small bowl, add flour through salt. Whisk to combine.
2. In a separate mixing bowl, combine butter and sugars. Whisk vigorously until no lumps remain. Mix in the eggs with the whisk. Mix in the vanilla. Using a spatula, add the flour mixture to the butter mixture. Mix until all ingredients are incorporated. Add the chocolate and caramel. The dough will be very soft, but do your best to distribute the chocolate and caramel throughout the dough. Place in the freezer, and chill for 1 hour.
3. Preheat oven to 350º. Remove dough from freezer, and allow to thaw for 10-20 minutes. Line 2 cookie sheets with parchment paper.
4. Using a 2 tbsp cookie scoop, roll dough balls into little logs. Yes, logs. A short, stout log. Stand the logs up tall on the cookie sheet. Take care to make sure the log is secured to the cookie sheet. If the logs fall in the oven, while your cookie will still be delicious, it will resemble a biscuit rather than a cookie. These cookies do some serious spreading, so the log shape will ensure a nice, round cookie. Place 9 logs on a cookie sheet. Take the sea salt and sprinkle it over the cookies. Take your fingers and press any salt that has fallen on the cookie sheet and press it into the sides of the logs <-- Using clean fingers, of course!!!
5. Bake in pre-heated oven 11-13 minutes. Cookies will look under-baked in the middle, but they are not. Allow to cool on the cookie sheet for 10 minutes, then remove to a cooling rack. Cool completely before storage.

Recipe adapted from Sally's Baking Addiction

Linked to: Weekend Potluck, Foodie Friday, Tickle My Tastebuds Tuesday