- All-Purpose Flour
- Baking Soda
- Baking Powder
- Granulated Sugar
- Unsalted Butter
- Vanilla Extract
- Chocolate Chips
We get all-purpose flour, baking soda and salt brown sugar granulated sugar unsalted butter Bond stuff that’s been softened different temperature chocolate chips an egg and some vanilla extract that’s it it’s very simple very easy be there so, I can’t I just can’t eat wait till you see I’m going to make mine in my standing mixer fitted with a paddle attachment and the first thing.I’m going to do is add my soft butter and get this all out of here to my bowl I want to get both sticks in there a cup of butter and I’m going to add both kinds of sugar and then.I’m going to just get this on medium and let it cream together for about a minute or so,I’m going to add an egg and splash a vanilla extract big splash.
I’m also going to take my spatula and I just want to run it around the edge of my bowl to make sure everything is getting incorporated well and then I’m just going to let this go for another minute or until the egg in the vanilla is mixed throughout okay, I’m just going to mix my dry ingredients really quickly again not doing it too perfectly I’m going to add them right in along with my whoopsie my chocolate chips.I didn’t get too much on the counter so that’s good now you don’t have to add chocolate chips because we are going to be stuffing the cookies with the chocolate caramel but you know why what wha why what are the extra chocolate chip do to you I mean it’s delicious it’s a chocolate chip cookie.you’re sure to add chocolate chips in there but I’m just saying you don’t have to add it.
I’m going to because I mean that’s because I’m you know me it’s just not even it’s not even a thought that I wouldn’t put the chocolate chip in there I’m going to mix this until it’s all incorporated and that’s going to be pretty much all that’s gonna go into the dough so let’s get this a whirl it only takes like 20 seconds okay now this is really important you need to let the dough chill in the fridge for a while because if, you were to make here right now that’ll kind of flatten and everything will be a mess you want these to hold a lot better and these are going to be pretty chunky delicious think you know big cookies are not going to be really tiny ones so all I’m doing is I’m going to just take them out of here I’m going to put them in the same Bowl.
I have my dry ingredients in I’m going to cover this with some plastic wrap and I’m going to pop this into the fridge for a couple of hours and then the same time I’m also going to take my roll of candies and pop these in the freezer for a couple of hours because you want these to be really really cold when you put them in the oven otherwise it could become just a giant total mess and everything will melt everywhere ask me how I know don’t ask me I’ve done it once a choice because I’m impatient and I want to skip that process but I just found I found out that it just doesn’t work it’s best if you let these freeze for a couple hours you let this chill for a couple hours and together they will make cookie magic I’m gonna wrap them up pop them in and then.
5We’ll get to baking them okay so my cookie dough was in the fridge for 2 hours and then my little rolls were in the freezer for two hours now all I’ve done is I’ve taken two baking sheets lined them with parchment paper preheating my oven to 350 and then I just took a big ice cream scoop this is just my quarter cup measure and I scooped out the dough kind of formed and then what you want to do we kind of have to warm it up with your hands in fact to take the dough out of the fridge about ten minutes before you work with it because it needs to kind of warm up a little bit then what you do is you take your dough you kind of just work with it in your hand like.
I kind of flatten it out take your little caramel chocolate and then you stick it in the center and you just roll it like so just to cover the bottom and the top make sure it’s all covered and then just kind of flatten them out a little tiny bit and give them some space on your baking sheet and these are going to bake for quite a bit a bit be in there for about 15 16 minutes or so maybe a little bit more maybe a little bit less you’re going to have to keep an eye on them you want the edges to be a lightly golden brown but for the center to still be quite soft and then you want to let them cool completely so,I’ve got all these here.I’m going to pop them in let them bake and show you what they look like when they are done my cookies are in the oven for a total of 18 minutes and what I’m wanting you to do is to make sure that you so I put my bottom my one rack at the very bottom of the oven and then one at the very top and then halfway through I switch them that way it just makes for even baking.
I let them cool for about ten minutes but I just want you to see this just if you come close you see what I was talking about do you see the caramel you see that that is just right there right there right there right there right there right there right there look at that you see that you see that I want to go in for that we’re still warm they’re just I can’t even describe now if you obviously as it’s cool the caramel will kind of Harden here’s what you do before you serve them.