These can be made ahead and stored in an airtight container in a cool place for up to a week.
The Astaire and Rogers of dessert ingredients, salted caramel makes chocolate taste even better and chocolate helps salted caramel soar beyond its potential as a solo act. To me, the marriage of these two in a cookie was inevitable. It happened when I was at a farmers’ market one Sunday and saw a booth with homemade candy, including perhaps the best caramel I’d ever tasted.
A light went off. “I’m going to get the best caramel,” I told myself, “slice it up into little chunks, and put it in chocolate chip cookies. It’s going to be amazing.” And it was —except the caramel chunks melted and burned around the edges. After several variations, I settled on using the Kraft caramel bits from the baking aisle in the grocery store. They held their shape and the taste was everything I found in the original try. Enjoy.
Let’s get to the recipe.
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