Skip to main content

Sea Salt Caramel Chocolate Chip Cookies

I've started this post about a dozen times.   This is my first Mother's Day without my mom, and I've been struggling a bit.   She was smart, creative and funny.  She made the most beautifully decorated cakes.   There was always food on the table, but she didn't love to cook the way I do.

One of her "specialties" were chocolate chip cookies.  We teased her and called them Hockey puck cookies. Puffy, dense chocolate chip cookies that were practically too hard to eat, but were perfect dunked in a glass of cold milk.  I asked for the recipe and after years of badgering, she told me they were slice and bake Tollhouse from the refrigerated section that she over-baked.   :)  

This is my version of her cookie-  I started with the Original Tollhouse Cookie Recipe.  Instead of the light brown sugar, I used dark, added 1/4c more flour, and 1t baking powder.     Be sure to really let it mix awhile to let the gluten develop.  I replaced some of the chips with Hershey's Sea Salt Caramel ones.   I used a large cookie scoop, and baked 6 per sheet for 12- 14 minutes for that perfect to dunk cookie.   Don't forget the milk! 

Thanks so much to Cynthia at Feeding Big for hosting #FilltheCookieJar! Be sure to check out even more great cookie recipes shared at the bottom of this post.



 Sea Salt Caramel Chocolate Chip Cookies

  2 1/2          cups  flour
  1           teaspoon  baking soda
1 teaspoon baking powder
  1           teaspoon  salt - I like to use kosher
  2             sticks  butter -- softened
     3/4           cup  sugar
     3/4           cup dark brown sugar
  1           teaspoon  vanilla
  2                     eggs
  1 cup  semisweet chocolate chips
10oz bag Hersheys Sea Salt Caramel Chips* see note

Preheat oven to 375.  Combine flour, baking soda, baking powder and salt.  Beat butter, sugars and vanilla until creamy.  Add eggs, one at a time, beating well.  Gradually beat in flour mixture.  Stir in chips.  Drop by rounded tablespoon onto sheets and bake 9 to 11 minutes for traditional cookies.  Use a large cookie scoop (approx 3Tbs) and bake 12 to 14 minutes for the perfect dunkers.    Cool on sheets 2 mins, remove to racks to cool completely.

*I bought these at Christmas time and have had them stored in the freezer- King Arthur Flour & Ghirardelli offer caramel chips year round, or use any flavor chip you like and up the salt 1/2 teaspoon.





Mexican Chocolate Bizcochitos by Palatable Pastime
Sea Salt Caramel Chocolate Chip Cookies by Jolene’s Recipe Journal
Black Pepper Shortbread by Feeding Big
Almond Orange Cookie by A Day In The Life on The Farm
Galaxy & Nebula Cookies by Amy’s Cooking Adventures

Comments

  1. Thanks for the smile. This is my second Mom's day without my Mom and she, too, was a slice and bake kind of cookie baker. Hugs to you over this bittersweet holiday.

    ReplyDelete
    Replies
    1. Hugs for you too. It's nice to be able to remember the fun things and share them.

      Delete
  2. Sounds delicious, I'll have to look for the sea salt caramel chips.

    ReplyDelete
    Replies
    1. I really hope they make them a year round things, like they did with the cinnamon. If not, I'll stock up at Christmas and freeze them again!

      Delete
  3. Love sweet and salty together! I bet I could eat a bunch of these!

    ReplyDelete
    Replies
    1. I'm a huge sweet/salty fan too, and these disappeared real fast. I'll double the batch next time.

      Delete
  4. Mother's Days without our moms are hard... I have had many myself and I feel that Mother's Day are bitter-sweet.. A time to remember my mom but also a time that is sad and wishing she is still with me but then I remember that she is, with all the memories that I have of her. Remembering you this mother's day. I loved that your mom used tollhouse refrigerated cookies... it made me smile and loved your recipe.

    ReplyDelete
    Replies
    1. Thank you so much for your nice comment. I am really trying to focus on the good memories and it's helped a lot.

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake