Chocolate Caramel Chip Cookies

I have a habit of picking up dessert ingredients that I randomly see at stores, thinking they might be interesting, throwing them into the cabinet…and forgetting about them. I just found a bag of caramel chips in the back (along with some other stuff that I’ll have to work on).

Caramel goes great with chocolate, so that was an excellent place to start!

Difficulty: easy
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Ingredients

2 ¼ cups flour
½ cup sweetened cocoa powder
1 t baking soda
Pinch of salt
1 cup butter, brought to room temperature
1 ½ cups dark brown sugar
½ cup sugar
1 T dark rum
1 T vanilla
2 eggs, brought to room temperature

Directions

In a small or medium bowl, add the flour, cocoa, baking soda and salt. Whisk together until well combined, then set aside.

In a large bowl add the butter, brown sugar, sugar and rum and vanilla and mix until smooth. This should just take a few minutes.

Next, add in the eggs one at a time, mixing after each one.

Go get your bowl of dry ingredients and slowly add that to the wet ingredients, mixing as you go until everything is well combined.

Finally, add in your caramel chips and stir (don’t mix) until well distributed.

Loosely cover the bowl and put it in the fridge for about a half hour to firm it up a bit. Clean up your mess, check your emails, whatever.

When you’re ready to bake, heat the oven to 350 and line a couple cookie sheets with parchment paper.

Roll the dough into balls about the size of ping pong balls, and place them on the baking sheet, 6 to a sheet. Lightly press down on them to flatten them just a little.

I know I’m not supposed to eat batter with raw eggs in it, but wow this is good dough!

Bake at 350 for about 8-10 minutes, or until the cookies start to get crisp around the edges. Let the cookies rest on the sheets for a couple minutes, then move the cookies from the sheets to a wire rack to cool completely.