Cookies are an essential part of the holiday season. Once Thanksgiving is over, it’s cookie time! I can’t miss my typical cookies: chocolate chip cookies and sugar cookies but I also love to try out new cookies. I use this batter from Baker by Nature as a solid base for my chocolate cookies but I always mix it up. I add in mint chips, peppermint, chocolate cherry chips, and now, caramel chips. I love the flavor of these cookies mixed in with other holiday flavors!
Well these Double Chocolate Caramel Cookies were baked up as part of the Great Food Blogger Cookie Swap that brings cookies to bloggers everywhere but more importantly raises money and awareness for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the U.S. than any other disease.
I’ll certainly dunk a cookie to combat kids’ cancer. There’s a young boy from my hometown, who also is the same age as my 7 year old niece, currently battling cancer. The entire town and many folks across the country are cheering him on as he fights cancer and it’s remarkable just how strong he is. He, and so many kids, has gone through so much in his life in such a short time and his strength is so inspirational.
These cookies are dang delicious and hopefully the flavor and the chewiness stayed in tact when I shipped them across the country. Definitely do not skip this chocolate cookie recipe this season!
Double Chocolate Caramel Cookies
Makes: 18 cookies
Time: 35 minutes
1 cup semi-sweet chocolate chips
2 tbsp unsalted butter
1 cup and 3 tbsp all purpose flour
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
¼ cup brown sugar, packed and slightly heaping (not even)
2 large eggs, room temperature
2 tbsp milk (2% or whole milk is fine, steer clear of fat free milk though)
1 1/2 tsp vanilla extract
1/2 cup caramel chips or chocolate covered caramel chips
1/2 cup milk chocolate chips
Pre-heat the oven to 325 degrees. Spray two baking sheets with non-stick spray and set aside. In a microwave safe bowl, melt the butter and the semi-sweet chocolate chips in 15-20 second intervals in the microwave until the chocolate is soft, creamy and smooth. Set aside. Mix together the dry ingredients, flour, cocoa powder, baking powder and salt in a medium bowl and set aside. In a stand mixer, cream together the sugar, brown sugar, eggs, milk and vanilla extract until well combined. Slowly mix the dry ingredients into the wet ingredients. Scrape down the sides of the bowl to make sure all of the ingredients are incorporated. Fold in the chocolate and butter mixture and mix until the batter is even. Add in the caramel and chocolate chips and mix just enough to evenly distribute the chips.
Using a cookie scoop, place the batter on cookie sheets and put them in the oven. Once you place the sheets in the oven, turn the oven down to 300 degrees. Bake for about 18-20 minutes. You don’t want to wait until they are completely done because they continue to cook after they are out of the oven. Place the cookies on a cooling rack and let the cookies cool.