Sea Salt Caramel Chocolate Chip Cookies #FilltheCookieJar

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
Cherry Meringue Topped Cookie Bars by Wine Lady Cooks

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.

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

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

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    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!

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

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

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  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.

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    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.

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