It’s been a while since I made cookies, but I hope these make up for it!
Do you have a list of things you want to bake that’s about 17 miles long? I sure do. For at least a year and a half, I’ve wanted to bake these. The base recipe is in the Sally’s Baking Addiction cookbook (the first one), and I made one or two minimal adjustments, which I’ll explain later.
Suffice it to say, these don’t disappoint. They’re thick, chewy, and fudgy. Plus, they’re sprinkled with sea salt. Can a cookie get any better?
In case you haven’t read enough food blogs by writers who live on the East Coast in the U.S., it’s been searing hot this summer. We’ve broken records (excluding the desert regions of the country) into the 100s in the D.C. area, and it’s been pretty oppressive.
This week, we’ve been doing the whole water park circuit to try and cool off. Water parks are fun to a degree, but I honestly can’t spend the day at one like some people do. Really, I have no idea how they can stay in one of those places for so long.
For one, it’s hot and there’s not much shade, so no matter how much sunscreen you slather on, the sunburns are inevitable. For another, it’s crowded. People are screaming and splashing and crashing into one another right and left. My youngest doesn’t like to be splashed, so water parks are like a circle of the Inferno for her.
And then there’s the inevitable clearing of the water park when some kid eventually either vomits or does something very similar into the water supply. It happens more than I would like to think about. Suffice it to say that my bias against water parks isn’t exactly unfounded.
Having said that, they do help beat this heat a bit. So let’s give a big shout-out to the water parks, everyone!
Now I can move on to the bigger shout-out. I’ve been reading Sally’s blog along with the rest of the world for many years, and I’ve never thrown her any love on my own blog. She’s probably too bigtime to notice that I’m doing this, but I wanted to make these cookies and I think she’s awesome. So there you go.
The only big change I made here (and it’s not big) was using regular plain caramels in the center instead of Rolos. There was really no reason for that, except that I was out of Rolos. I think I ate them all myself.
The other change is that I waited to sprinkle the salt on the cookies until right after they came out of the oven. While the salt won’t stick as well, it doesn’t melt into the cookie, either. I like my salt freshly sprinkled. It’s just my thang.
If you’re amid this crazy wave of searing heat, I hope you get some relief in some cool oasis. Or hey, if you’re in a pinch, try a water park. But just for a few hours. Any more than that is singular torture. See if you can sneak some cookies in with you. It’ll make the day much more bearable!
Chocolate Salted Caramel Cookies
1 cup flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 tablespoons milk
1 cup chocolate chips
18 unwrapped caramels (or you can use Rolos)
- In a small bowl, combine the flour, cocoa, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until light and fluffy. Add the egg and vanilla, mixing until fully blended.
- Gradually add the flour mixture to the wet mixture until smoothly incorporated. Add the milk and mix once more. The dough will be sticky.
- Using a spatula, fold in the chocolate chips.
- Cover the dough and chill for at least two hours.
- When you're ready to bake, preheat the oven to 350. Line two cookie sheets with silicone baking mats or parchment paper.
- Take the dough out of the fridge and let it sit a few minutes. Take out the caramels.
- Place each caramel in a ball of dough about a tablespoon in size. Cover it with another ball of dough, being sure to cover the caramel completely.
- Place each cookie on the prepared sheets about two inches apart.
- Bake for 10-12 minutes. Do not leave them in any longer. Remove from the oven and sprinkle with sea salt.
- Cool completely. Store in an airtight container.