Me, of course!
And I thoroughly test a recipe before I bring it to you....
If you like a soft chewy cookie, lightly salted caramel taste, then you have got to make these cookies ASAP.
The taste test consisted of one slightly warm: The chocolate was still really melty and soft, but the caramel flavor was rich.
I found that this cookie is best when it is completely cool, chocolate hardened, and the cookie is chewy. Definitely a caramel texture.
While my mixer was running I dropped a half of an egg shell in the mixing bowl.
OMG!! I instantly forgot how to use a mixer and didn't know where the buttons were. While I was screaming, "STOP, STOP, STOP....", and desperately trying to find the "off" button, I made the mixer go faster....
Which means I broke up the egg shell even more. Thank God all I had in there was wet ingredients and sugars. I was able to fish out "MOST" of the egg shell. But please chew softly....
The inspiration for this cookie came from Framed Cooks. The original recipe can be found here.
Caramel Chocolate Chip Cookies (with Starbucks VIA)
1 c. butter (2 sticks)
3/4 c. sugar
1 c. packed light brown sugar
2 large eggs
1 1/2 TBS vanilla extract
1/4 c. caramel syrup (Hershey's original caramel sauce)
3 3/4 c. bread flour
1/2 tsp. salt
1 pkg. Starbucks VIA ready brew caramel flavor coffee
1 1/2 tsp. baking soda
1 1/2 c. chocolate chunks - Ghirardelli premium baking chips - 60% cacao
Preheat oven to 350 degrees F. In a stand mixer, beat the butter and sugars until well combined. Beat in eggs, vanilla, and caramel sauce until well combined.
Place all dry ingredients in a bowl (flour, salt, Starbucks VIA, baking soda) and whisk together. Add slowly to wet ingredients mixing until everything is combined. Mix in chocolate chunks.
Using a large cookie scoop (ice cream scoop will work) place on baking sheets. Using a fork, press cookie down in a crisscross fashion. Lightly sprinkle with salt before baking (yes, salt). Bake 10 - 12 minutes.
I know everyone's ovens are different, but mine took exactly 10 minutes. Leave the cookies sit on the cookie sheets for a couple minutes after taking them out of the oven. Move to cooling racks.