Wednesday, December 18, 2019

Salted Caramel Chocolate Chip Cookies #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is COOKIES. During the holiday season, I can't help but want to make all the cookies and eat all the cookies. It's just the perfect time of year for it. If you follow me on Facebook, I've been sharing tons of cookies recipes each day. So I am definitely looking forward to seeing all the recipes that will be shared today.

My cookies are these fantastic little chocolate chip cookies that aren't really little at all. These are some chonkin cookies and I love them so much because they are stuffed with Rolos and topped with sea salt. I seem to make a lot of cookies that have a chocolate and caramel combo topped with sea salt during the holidays and I'm not quite sure why. It just always works out that way. I love love these cookies. Because they are large and in charge, they stay nice and soft and gooey. Fabulous through and through. The only bad part is that a dozen of them don't last very long at all.

What you need:
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips, divided
  • 15 Rolo candies
  • Sea salt for sprinkling
  1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
  2. In a medium bowl, whisk together melted butter and sugars.
  3. Then whisk egg into sugar mixture. Then the egg yolk and vanilla.
  4. Pour wet ingredients into dry ingredients and stir with a large spoon or spatula until just combined.
  5. Fold in chocolate chips as best you can.
  6. Cover and refrigerate for 3 hours or up to 3 to 4 days.
  7. While preheating the oven, take the dough out of the refrigerate to soften slightly for 10 minutes.
  8. Roll dough into 1.5 Tbsp size balls to make about 30 balls. Use the warmth of your hands to help the dough stay together.
  9. Press your thumb into a ball of dough and insert a Rolo candy in the indentation.
  10. Take a second ball of dough and cover the Rolo. Use hands to roll the dough back into a ball, making sure the Rolo is covered completely.
  11. Repeat with remaining dough until you end up with 15 balls of dough total.
  12. Place half the dough each onto a parchment paper or silicone lined baking sheet. Gently press down and press a few more chocolate chips on top, if desired. Sprinkle with sea salt.
  13. Bake at 325 degrees for 12 to 13 minutes. If you cook one sheet at a time, refrigerate the other while the first one bakes.
  14. Allow cookies to cool on baking sheet for 10 minutes and then move to a wire rack.

    Recipe from Sally's Baking Addiction

    You are invited to the Inlinkz link party!
    Click here to enter

    The winner of the PECAN PIE Food Fight is Sneha from Sneha's Recipes with her Mini Pecan Pies. I love the idea of minis and the shortbread crust sounds amazing!

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