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Prep Time15 Mins
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Cook Time15 Mins
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Serving4 People
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American Salted Caramel Chocolate Chip Cookies Recipe – With Gooey Caramel Centers, this cookie recipe is so delicious everyone will be asking about the recipe.
American Caramel Chocolate Chip Cookies
There are treats that you do on rare special occasions. Then there are treats that are so comforting that they become family favorites that are repeated month after month and year after year.
Sticky Chocolate Chip Cookies With a Thick Butter Caramel Filling… These cookies scream family game night, movie night, or any other type of casual night you want to share with your favorite people.
Salted Caramel + Chocolate Chip Cookies
Can I use cane sugar instead of brown sugar in a chocolate chip cookie recipe?
Yes, this substitution will have only a slight effect on color and flavor that you may not even notice.
Normal granulated white sugar has a moisture level of about 1.4% versus 0.4% in brown sugar, but this small amount of added water isn’t going to affect the cookie recipe.
What’s the Best Extra Ingredient to Add to Chocolate Chip Cookies?
Sometimes I like to swap out some chocolate chips for another type of chip, like peanut butter or butterscotch chips to make a cookie with a different flavor. You can also add flavored extracts like vanilla or almond, or swap the sugar for granulated maple sugar.
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Why do my chocolate chip cookies look flat after baking?
There can be many reasons. The most important question is, what kind of fat are you using? If you are substituting shortening for butter, it will change both the taste and texture of your cookies. With a few exceptions, unless you’re following a restrictive diet, butter is always preferable in cookies.
The creaming method and temperature of the butter also make a difference. When recipes say ‘room temperature, they mean still solid, and about 68-72 degrees Fahrenheit. The butter should not be too soft or melted when added to the batter.
Creaming butter and sugar for cookies is not the same as creaming butter and sugar for cakes. For the cake batter, you want to cream the butter and sugar until it is very soft and fluffy and has lots of tiny air bubbles. For cookies, you’re simply mixing butter and sugar into a smooth mass, then adding eggs. Applying too much cream will spoil the texture of the cookies.
Why are chocolate chip cookies so popular?
Chocolate chip cookies are so popular because for one they are a delicious treat. You can’t go wrong with ingredients like butter, brown sugar, vanilla, and chocolate chips.
Chocolate chip cookies are also popular because they hold a lot of nostalgia for people. Chocolate chip cookies were the first cookies I learned to bake with my mom and the first cookie I tried to make myself.
I dare say that millions of people have fond memories of eating chocolate chip cookies made by Grandma or Grandpa or Mom or Dad.
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Why are chocolate chip cookies so delicious?
It is the perfect blend of many flavors and textures.
Flavors:
Sweet: Sweet things generate a dopamine response in the brain, and up to a certain point, the sweeter the thing, the stronger the response. Chocolate-chip cookies are almost right-side up.
Brown Sugar: Not only sweet but slightly rich caramelly molasses fleshiness.
Brown Butter: As cookies bake, the milk solids in the butter dissolve. There is a Maillard reaction, and lots of caramel, toasty, sweet, buttery flavors.
Brown Dough: As cookies bake, the Maillard reaction occurs with flour as well.
Chocolate: Dark chocolate plays great against all the sweet and caramel flavors.
Vanilla: Even if you can’t taste it, the floral richness of vanilla ties everything together and underlines every single delicious flavor above. If you increase vanilla, it’s even better.
You can also use instant coffee powder mixed with spices like cinnamon and/or nutmeg, or vanilla for a similar effect.
Texture:
Crispy: If you twist a potato chip with a slight twist, it breaks in one go. A brake is actually a crack that moves at the speed of sound. Humans love things where that speed cracks, probably because in our hunter/gatherer days it was a symbol of freshness.
I’ll bet the crack travels at the same speed through that crunchy edge of a perfectly brown chocolate-chip cookie.
Soft and Sharp: Most humans prefer higher-fat foods, probably because in our hunter/gatherer days, it meant more energy, which didn’t mean starving. It’s hard for most of us to tell exactly how much fat is in a cracker, but the soft texture of chocolate-chip cookies is actually dependent on the eggs and butter.
Ingredients
Nutrition
Per Serving: 150gm
- Daily Value*
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Total Fat 7.4g0%
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Cholesterol 0mg0%
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Sodium 93mg4%
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Carbohydrates 20g grams7%
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Fiber 0.6g grams2%
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Sugars 9.9g grams2%
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Protein 1.5g grams7%
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Vitamin D 0mcg0%
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Calcium 6mg0%
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Iron 2mg9%
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Potassium 51mg1%
Directions
Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with foil and coat generously with nonstick cooking spray.
In the bowl of an electric mixer, beat softened butter with both sugars until light and fluffy, about 2 minutes. Add eggs, vanilla, salt, and baking soda. Mix well, then scrape down the sides of the bowl with a spatula. Reduce speed and add flour. Beat to combine, then mix in chocolate chips.
Press half of the cookie dough into the bottom of the prepared baking dish. In a medium saucepan, add sweetened condensed milk and unsweetened caramels. Set over medium-low heat and stir until caramel melts, forming a smooth caramel filling. Pour filling over cookie dough base.
Pour remaining cookie dough over caramel filling in small spoon-sized clumps. Bake the bars for 25-30 minutes, until the center is just set. Sprinkle with the sea salt flakes and let the bars cool completely. Then lift the bars from the pan and cut through the sides of the foil. Store in an airtight container at room temperature for up to 3 days.
Amazing Caramel Chocolate Chip Cookie with Gooey Caramel Centers. This cookie bar recipe is so delicious everyone will be asking about the recipe.
Conclusion
Speaking of chocolate chip cookies, everyone has a different notion of perfection. I've made and eaten a fair number of them over the years, and I have a few thoughts on what makes them right for me. Some people like them thin and crunchy. not me.
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