It’s another weekend, and another cookie post. I’m here for it this year, I’m going hard on cookies for the winter. Have I ever not gone hard for? I’m not sure. But I am sure that these cookies are some high-level-delicious stuff you guys. HIGH. LEVEL.
If you guys follow me on Instagram, you already know that I’m working with Nestle Tollhouse for a few months to share some of these really amazing new chips they are selling. These are, and I’m not joking, Salted Caramel Truffles. They are little caramel truffles.
In these cookies, they become little pockets of caramel and chocolate that are absolutely amazing. I’m adding chopped pecans, and some dark chocolate chips here as well because let’s just go for it okay? What you get is a loaded up cookie that has AMAZING flavors. These are without question my favorite cookies I’ve made in years you guys.
It’s a super simple dough to put together, and they bake up perfectly every time. The base dough is actually what I use for the Chocolate Sugar Cookies you can find in Sugar High. Speaking of my book, it’s the perfect gift for Christmas, just sayin. And if you’re in the Denver area, check on Facebook for any upcoming book signings!
Anyways, back to the recipe, let’s not mess around anymore. Make these cookies, you won’t regret it! Enjoy!
Chocolate Caramel Chip Cookies
Ingredients
- 2 cups flour
- 3/4 cup dark cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 14 tbs. melted butter
- 1 cup brown sugar
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 tbs. brewed coffee cooled
- 1 1/2 cups mini Salted Caramel Truffles
- 1/2 cup dark chocolate chips
- 3/4 cup chopped pecans
Instructions
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Preheat the oven to 350 degrees, and line two baking sheets with parchment paper or a non-stick sheet.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
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In a large bowl, beat together the melted butter, brown sugar, and 3/4 cup sugar. Mix in the vanilla extract, egg, egg yolk, and coffee.
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Slowly add in the flour mixture, and stir until completely combined. Stir in the caramel truffles, chocolate chips, and chopped pecans.
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Scoop rounded tablespoonfuls of the dough into your hands, and roll into a ball. Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass.
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Bake for 8-10 minutes, or until the cookies are set and have cracks on the edges and top.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Are these amazing chips available in Denver? Loved that you were a source for the recent article in the Denver Post on high altitude baking, so appreciate your insight.
Hi there Josephine!! Thank you so much, I'm glad you saw the article! I know these chips are available at Targets that I've seen around town!
Hi! I was wondering if I pre made the cookies(and didn’t bake yet) if I could freeze and bake them later?
Hey there- you should be able to do that without much trouble. The cookies may spread less as they bake though when baking from frozen, so you may want to form them into slightly flattened discs before freezing them