Hey! If you’re reading this in Google Reader, your missing a (slightly) new look. I’m still not convinced the picture in the header is going to stay, but for now I’m happy with the all white background and the wider header. I like to think that I’m going to periodically update the picture I use, but I’m saying that as a person on maternity leave with time for things like that, and I’m fully aware that when I’m back at work I will most likely have about thirty billion more important things to worry about than making another header.
Caramel corn and chocolate chips in a cookie. I really wish I could take credit for this, but it was actually Trouble Coffee (scroll down a little bit in that post) that made them first.
I’ve been kind of thinking lately that my go-to chocolate chip cookie recipe might not be the best one out there, so I tried a new one for these cookies and was TOTALLY impressed. I definitely have a new favorite. I added a cup and a half of chocolate chips and two cups of caramel corn, and although they weren’t as thick as the ones from the coffee shop, I loved how these turned out. Apparently they were a big hit at Mike’s work, too. Yay.
I made my own caramel corn using half of this recipe and still had some left over to snack on.
(adapted from Savory Sweet Life)
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 tsp vanilla extract
2 3/4 cups all purpose flour
3/4 tsp sea salt
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups semi-sweet chocolate chips
2 cups caramel corn
Preheat the oven to 350 F.
Beat the butter and sugars together in the bowl of a stand mixer for about 3 minutes. Add the eggs one at a time, beating after each one. Scrape down the bowl, add the vanilla and beat for another minute.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Add to the butter mixture and mix on low until incorporated. Stir in the caramel corn and chocolate chips.
Using a cookie scoop or a spoon, form a ball using 2-3 Tbsp of dough. Arrange on the cookie sheets leaving a few inches between each cookie to allow for spreading. Bake for about 12 minutes, or until just golden on the edges.
Cool on the cookie sheets for about 5 minutes, then transfer to a wire rack to cool completely.