Merry Christmas from my family to yours! I hope you have all had an amazing day spending time with your families and appreciating all we are blessed with in life 🙂 And of course opening presents from Santa 😉
I don’t mean to brag, but these are the best cookies I’ve ever made (or tasted). Seriously.
To make these, I literally turned my kitchen into a bakery (or at least that’s what it felt like). I had a cookie swap party at work and the same night was the Ohio Blogging Association’s Cookie Swap party (which I ended up not being able to go to – boo!!!). I made at least 12 dozen cookies. It was ridiculous! My coworkers enjoyed my leftover cookies, though 🙂
I sort of concocted this recipe (although I’m sure it’s been done before), but basically I started with the idea of using dark chocolate & sea salt, then thought of adding caramel & pecan because it sounded good. It turned out better than I even imagined. I did use this basic cookie recipe from Bakerella for my base, then just added in my own additions. For the base recipe, I multiplied everything by 6 for the amount I needed. You’ll want to adjust accordingly if you try these.
Ingredients (you can get the base ingredients from the Bakerella link above):
- Ghiradelli Dark & Sea Salt Caramel chocolate bars (or you can get the dark chocolate & caramel separately and add sea salt) – for my large batch, I used 5 bars.
- Toll House Dark Chocolate Morsels (I used 2 whole bags)
- Morton Sea Salt (I just used this to sprinkle on top)
- Fisher Pecan Chips (I used 2 full bags of this as well)
You’ll just follow the instructions from the recipe above, then when you are ready to add your additions… start by chopping up the dark chocolate caramel sea salt bars. This part gets a bit messy!
Add the pecan chips, the chocolate bars you just chopped, and the dark chocolate morsels and hand mix into the cookie dough batter. Then I used an ice cream scoop to form my cookie dough balls. Place on a cookie sheet with about 2 inches of space in between.
I baked these at 350 degrees for about 15 minutes. You will have to test it out based on your oven, we started out doing 10-12 minutes but decided they needed a little longer since we used a regular ice cream scoop and the Bakerella recipe used a mini ice cream scoop. That’s one of the fun parts of baking though – experimenting! 🙂
Look at those beauties! They taste even better than they look. I didn’t add chocolate chips on top in the middle of baking (it does make them look prettier) – but the taste makes up for it. Sprinkle the cookies with sea salt right out of the oven.
Thanks for checking out my cookie recipe & do let me know if you try them out! 🙂