Salted Chocolate Caramel Cookies

Today is a good day. 1) It is FRIDAY 2) It is the last day of my pediatrics rotation (which I loved and will dearly miss, but I am one step closer to graduating!) 3) I am going on vacation!! 4) these salted chocolate caramel cookies. I made these for a housewarming party last week, but didn’t get any for myself. I lovvve caramel! Together with chocolate = heaven. These chocolate caramel cookies have caramel in the middle and drizzled on top, then sprinkled with sea salt to give them a savory touch. Sometimes savory and sweet go so well together!

Am I the only one who cringes at the thought of being without a laptop for 1 week? I decided that if I bring my laptop with me, I will somehow end up working. I am such a work-a-holic, and it has gotten worse and worse over the past few years – to the point where I can’t even enjoy a vacation without working on my laptop for part of it!! One time when I went on vacation my site went down for 3 days – that was fun!! Now I am always scared to unplug for longer than a few days. For this vacation, I am leaving my laptop at home. I just know I will be going into withdrawals after 1 day!

Enjoy these yummy cookies, & have a great weekend!

5.0 from 1 reviews
Salted Chocolate Caramel Cookies
 
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Prep time
20 mins
Cook time
10 mins
Total
30 mins
 
Type: Dessert
Serves: 12
Ingredients
  • ½ cup butter (1 stick, room temperature)
  • ⅔ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 caramel squares, halved (plus extra for decoration)
  • Sea salt for garnish
Instructions
  1. Preheat oven to 350° F (175° C). In a mixing bowl, beat room temperature butter, sugar, eggs, and vanilla until creamed together. In a separate bowl, mix flour, cocoa, baking soda, and salt with a fork.
  2. Add flour/cocoa/baking soda/salt mixture a little at a time into butter/sugar/eggs/vanilla mixture by beating at low speed until well blended.
  3. Using a teaspoon, scoop out balls of batter and shape with your fingers around ½ caramel square. This part might be a little messy!
  4. Drop the balls of dough onto cookie sheets, leaving an inch around each cookie drop.
  5. If oven is still preheating, let chill in refrigerator for a few minutes (I find this helps the cookies keep their shape).
  6. Place into oven and bake for 8-10 minutes. Do not over-bake or cookies will be hard. Let cool 2 minutes before transferring to a cooling rack.
  7. Melt extra caramel in microwave, 10 seconds at a time until melted, then transfer to a ziplock bag with a hole cut in the corner and drizzle over the cookies.
  8. Sprinkle with sea salt.
Makes 12 cookies
    3.2.2089

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Spicy Mandarin Orange Soba Noodles

I’m completely obsessed with cold noodle dishes this summer, they just feel right to me.  Lots of Pad Thai, and now soba noodles.  The Japanese are the ultimate masters at clean, healthy eating.   I can’t think of another kind of food that makes me feel as instantly energized and balanced.  This recipe is a perfect example — it has a nice minimal quality, focusing on the play between the soba, or buckwheat, noodles, and a spicy Mandarin orange sauce.  It’s light and bright, naturally vegan, low calorie, and, most importantly, satisfying.

Soba is the Japanese word for buckwheat, and I have fallen in love with it.  It sounds like it would be a grain, and it’s cultivated like a grain, but it’s actually more of an herb, with grain-like seeds that get ground into flour.  It has a distinctive grey brown speckled color and an earthy taste.  It’s really good for you, too.  It contains all 8 amino acids, making it a complete protein, and  it also happens to be gluten free.  (Some soba noodles contain a small amount of wheat flour, so check your labels).  It’s also low in calories and very filling.  It’s pretty much a super food.

Look for soba noodles in the Thai or Asian section of your supermarket.   Mandarin oranges are a Japanese variety, a little bit like a large tangerine.  You can substitute tangerines or regular oranges for this dish, but it does pay to squeeze your own fresh juice.  You will need about 2 oranges.

Spicy Mandarin Soba Noodles

What You Will Need

  • 6 oz soba noodles
  • 2/3 cup fresh mandarin orange juice (you can use tangerines or regular oranges)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 1 – 1 1/2 tsp hot chili paste (use more or less to taste)
  • 1 inch piece of ginger, grated
  • 4 scallions, thinly sliced
  • sesame seeds for garnish
  • orange peel for garnish

Instructions

  1. Cook the noodles in a pot of boiling water for 5 minutes or until just tender. Don’t over cook them. Rise them in plenty of cold water to cool them down, then drain well and set aside.
  2. Put the orange juice in a small saucepan and bring to a boil. Boil gently for about 15 minutes or until it is thickened and almost syrupy.
  3. Take off the heat and whisk in the soy sauce, brown sugar, rice vinegar, sesame oil, ginger and hot chili sauce. Blend well and taste the sauce to adjust the seasonings. You should have about 2/3 cup sauce.
  4. Toss with the noodles and scallions.
  5. Serve cold or at room temperature with a sprinkle of sesame seeds and a twist of orange zest.

Notes

2.2

http://theviewfromgreatisland.com/2013/08/spicy-mandarin-orange-soba-noodles.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Minimal Monday: Pickled Red Onions

Here’s a simple pickling project to add to your repertoire.  Pickled onions are not only beautiful, they’re  a workhorse when it comes to jazzing up tons of different kinds of foods.  You can’t make a great fish taco without them, but they can also go on sandwiches, burgers and hotdogs, salads, cheese boards…pretty much anywhere you’d use sliced onions.  And like most pickles they’re almost calorie free, so they are a great way to add interest and flavor to food if you’re watching your weight.

It’s a fun chemistry experiment to watch the purple onions turn bright pink the minute they hit the acidic vinegar.

I used a few extra spices like multicolored peppercorns, yellow mustard seeds, and cumin seeds.  And just one sliced jalapeno pepper makes the whole jar pretty hot.  But you can do this without any spices at all if you want to.   The vinegar, salt and sugar make a wonderful simple pickle.

What You Will Need

  • 2 medium red onions
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 Tbsp multicolor peppercorns
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp cumin seed
  • pinch of sea salt
  • 2 Tbsp sugar
  • i jalapeno or Serrano pepper, sliced, seeds and all

Instructions

  1. Peel and thinly slice the onions. I used my mandoline slicer for this as it does a nice, even job.
  2. Put the vinegar, water, and all the spices in a small pan and bring up to a simmer. Take off the heat, and add the onions and hot pepper. Mix well.
  3. Place the onions in a mason jar and pour the liquid over them. Make sure the liquid covers the onions. Let cool, then cover and refrigerate.
  4. Will keep in the refrigerator for a month.

2.2

http://theviewfromgreatisland.com/2013/08/minimal-monday-pickled-red-onions.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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