Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper recipe
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Ingredients
- 2 ½ cups unbleached all-purpose flour 1 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup unsalted butter, softened 1 cup light brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup dark chocolate chips 1 cup dark chocolate chips, melted 1 cup caramel-filled chocolate candies 1 teaspoon sea salt Reynolds® Parchment Paper
Nutrition Info
- 207.5 caloriescarbohydrate: 28.1 gcholesterol: 28.5 mgfat: 10.4 gfiber: 0.9 gprotein: 1.4 gsaturatedFat: 6.7 gservingSize: -sodium: 150.6 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper
Directions
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Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
Whisk together flour, kosher salt, baking powder and baking soda, set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy.
Beat in eggs, one at a time. Add vanilla and beat. Slowly add flour mixture, mixing gently until incorporated. Fold in caramel filled chocolate candies and chocolate chips.
Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
Place dough balls on parchment lined baking sheets. Bake cookies for 10-12 minutes. Cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely.
Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.