This is the second cookie exchange I have done with Food Blogger Love and it is always great. Since I haven’t been blogging for the last few months but I couldn’t think of a November without sending and receiving delicious cookies. So I decided that I wanted to send a domino cookie with a twist of caramel chips. I found these salted caramel chips from Hershey that had a great caramel flavor with just enough salt that wasn’t overwhelming like I find many salted caramel items. I added them to a chocolate dough and baked away. They turned out so well I had to make some extras so I could keep some.
I received three different cookies as well and they were all tasty. The first to arrive was from Rachel of By the Pounds. She sent Chestnut Shortbread cookies. They were a perfectly made shortbread with chestnuts sprinkled throughout.
The second to arrive was from Kate of Kate’s Recipe Box. She had the sweetest little box full of White Chocolate Dipped Ginger Cookies. They broke apart a bit in shipping so I didn’t get a picture that really captured there amazingness. BUT they were so soft and the dipped part at a perfectly placed mistletoe decoration on each one. I loved all my cookies but these were the favorite in our house. The ginger wasn’t overpowering and combined with the chocolate they were just great.
Our last to arrive just in time to go to Thanksgiving with us were from Sarah of Sarah Cooks the Books, who sent Molasses Spice Cookies. They made it back to NWA but they did not make it back home. A soft molasses cookie with some wonderful holiday spice added in.
Chocolate Caramel Chip Cookies
- 2 Cups flour
- 3/4 tsp baking soda
- 1/4 tsp Salt
- 2/3 cup cocoa powder
- 1 cup butter margarine if needed.
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 1 bag Hershey Salted Caramel Chips
- Combine flour, baking soda, salt and cocoa powder in a large bowl. Be sure everything is evenly distributed, I like to use a fork to stir together.
- In the stand of mixer or a bowl combine butter sugar and vanilla. Mix until the mixture is fluffy.
- Now add in the eggs one at a time. Beating after each one to make sure they are well incorpoated.
- Add in the flour mixture 1/4 at a time. Mixing after each portion. To avoid a flour poof, and to make sure it all gets mixed in well.
- Once you have your dough done stir in the chips. Make sure to mix well and get them evenly distrubited.
- Use a teaspoon to scoop out your dough and place on cookie sheet. I like to line mine with the silipat parchment paper would work too.
- Bake at 350F for 8-10 minutes until they are set. Let sit on pan for about 2-4 minutes. This is important becuause they start to break apart if you move them to early, they need to set up some first.
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