Chocolate Chip Caramel Cookies

Happy Friday! I am so excited for the weekend. The weather is suppose to be gorgeous. Sunny. Cool. Perfect. Mr. J's parents are visiting. I am ready to relax and have fun.

To jump start the festivities I made some cookies. Chocolate chip cookies. To amp up the fun I added some Rolos.

These are best served warm with the caramel oozing out and a big glass of milk. Here is to Friday!

Chocolate Chip Caramel Cookies

by Emily Morris

Prep Time: 20 minutes, plus 24 hour chill

Cook Time: 12 minutes

Keywords: bake chocolate cookie

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Ingredients (24 cookies)

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 sticks unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 12 oz semi sweet chocolate chips
• 1 cup Rolos, cut in half

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate chips and Rolos in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat. Set aside.

Make 24 equal, size balls with the dough, about 3 Tbsp of dough each. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 18 minutes.

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