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
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 Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick