Sea Salt Caramel Chip Chocolate Cookies

This is my son-in-law’s new favorite cookie, now.  My classic chocolate chip was his favorite for 8 plus years but alas it has been replaced.  More sophisticated taste buds?  Who knows.  Anyway here it is.

The chips are a bit difficult to come by.  The only reason I tried them was because I was trying a bunch of different chips and this was one of them.  But I was lucky that first time.  They are very expensive on-line so fortunately I was able to find some in one of my nearby supermarkets and grabbed 3 and put them in the freezer.  Making them today and shipping them out Monday, with a few other favorites 🙂

Sea Salt Caramel Chip Chocolate Cookies from Hershey’s Kitchens

1/2 cup (1 stick) butter, softened (I soften mine with the mixer, and while it’s mixing I get the other ingredients together.  I hardly ever think ahead and put the butter out early to soften so I can make cookies later.  Anyway that’s the way I do it 🙂 )

3/4 cup packed light brown sugar

1/2 cup granulated white sugar

1 teaspoon pure vanilla extract

2 eggs

1-1/2 cups all purpose flour

1/2 cup cocoa (I use Valrhona Pure Cocoa Powder, this is David Lebovitz recommendation and I do not question David)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 package (10 ounces) Hershey’s Sea Salt Caramel Baking Chips

Preheat oven to 350 degrees.

Put flour, cocoa, baking soda and salt in small bowl.

Beat butter and sugars together until well blended.  Add eggs and vanilla and mix until just incorporated.  Add flour/cocoa mixture and blend until almost all flour has been incorporated.  Add chips.  And beat until everything comes together.

Place 1 ounce scoop cookie dough onto ungreased, COLD, light colored rimmed cookie sheet.  I use KAF’s purple cookie scoop and on a cookie sheet I can fit 9 balls of cookies.

Place in oven.  Set timer for 8 minutes.  Turn cookies around, then bake for about 4 minutes more.  Do not over bake.  Chocolate cookies are difficult to see if they are browned on the bottom because they are BLACK.   Hmmm, anyway cookies are forgiving.  8 minutes then 4 minutes is my go to time for 1 ounce cookies.

Remove cookie sheet from oven.  Let cool on cooling rack for about 8 minutes and then remove cookies onto another cooling rack.

Proceed with the rest of the cookie dough.

Hershey’s Sea Salt Caramel Baking Chips:

recipe on back:

mise en place:

cookie dough:

ready to go in the oven (there should be one more there, eep):

cooling:

yum!