I’m guessing this was a busy weekend for many of you. From Easter egg hunts to Seder dinners, I bet a good chunk of you (no pun intended) were running around trying to get a nice meal on the table and entertaining guests. I thought about posting this recipe on Friday as an option for your holiday entertaining, but then I figured it would add to your food overload, so I held off. Until today.
My plan instead was to share this with you as a post-holiday ‘you deserve it’ dessert. Think of it as a treat for yourself (a little pat in the back) for surviving the holiday madness. After all, everyone needs a little sugar in their life to deal with stress and put things into perspective. This can be your sweet reward.
If you like big, soft-baked chocolate chip cookies, these are the perfect match for you. They remain soft and chewy and the chocolate gooey even after they’ve cooled. The salted caramel adds a great contrast to the cookie dough and shows up unexpectedly with every bite. You can also add walnuts to make them the ultimate chocolate chip cookies, but I decided to stop at the caramel this time around.
Go on. Indulge in the goodness and forget about the calories…some calories are good for you anyway and these fall into that category. Trust me. They are totally justified and guaranteed to release endorphins to make you happy (scientifically proven ;-)).
So there you have it. Time to relax, reminisce about this weekend’s activities and sink your teeth into this chunky bunch. You can thank me later!
Happy Easter! Happy Passover! Enjoy!
Yield: 12 – 14 cookies
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon (this is where you would add the walnuts if you wanted to).
- If using store-bought caramels, heat the caramels in the microwave with 1 tablespoon heavy cream and let cool. Sprinkle in a pinch or two of fleur de sel. Stir cooled caramel mixture into the dough by mixing with your hands.
- If using fleur de sel caramels, skip step #4 and stir in caramels by mixing with your hands.
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.