Do any of you follow
Bakerella? She's the Cake Pop Queen. I subscribe to her website so I can
get all her updates and see what yumminess she bakes. She does WAY more
than cake pops. Anyway...the other day this recipe came in my email and
I knew right away I'd be making these! I love salted caramel anything
so these were a perfect fit for me. I didn't want to run around town
looking for the chocolate wafers she used in her recipe so I just used
Nestle's chocolate chunks and they worked fine. If you're more of a
chocolate aficionado then by all means, use the wafers. Also, I didn't
see where she added where to add the flour mixture to the dough in her
recipe so I added it where I thought it seemed logical. Also...worked
great. I added the link to her original recipe on her website (which she
may have edited) at the bottom if you want to check it out.
But...really..make these soon! SO good!
Salted Caramel Hazelnut
Salted Caramel Hazelnut
Chocolate Chunk Cookies
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup butter, softened
1 cup brown sugar
1/3 cup sugar
1/2 cup Salted Caramel Hazelnut Spread (Jif brand, I found it at Walmart)
2 eggs
1 teaspoon vanilla
16 oz. semisweet chocolate baking wafers (I used Nestle's semi-sweet chocolate chunks)
Sea salt for sprinkling
Here's the link to Bakerella's RECIPE !!!
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup butter, softened
1 cup brown sugar
1/3 cup sugar
1/2 cup Salted Caramel Hazelnut Spread (Jif brand, I found it at Walmart)
2 eggs
1 teaspoon vanilla
16 oz. semisweet chocolate baking wafers (I used Nestle's semi-sweet chocolate chunks)
Sea salt for sprinkling
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.
In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.
Add eggs and vanilla and mix until combined.
Add flour mixture.
Stir in chocolate wafers/chunks. Chill dough for 30 minutes.
Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.
Bake for 10 minutes. Let cool and enjoy while melty. (I baked mine for 12 minutes.)
Note: The wafers are made by E. Guittard and the salted caramel hazelnut spread is made by Jif.
Bakerella's recipe says this yields 2 dozen. I guess I made my cookies a little smaller than she made hers because I was able to get about 3 1/2 dozen from this recipe.
In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.
In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.
Add eggs and vanilla and mix until combined.
Add flour mixture.
Stir in chocolate wafers/chunks. Chill dough for 30 minutes.
Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.
Bake for 10 minutes. Let cool and enjoy while melty. (I baked mine for 12 minutes.)
Note: The wafers are made by E. Guittard and the salted caramel hazelnut spread is made by Jif.
Bakerella's recipe says this yields 2 dozen. I guess I made my cookies a little smaller than she made hers because I was able to get about 3 1/2 dozen from this recipe.
Here's the link to Bakerella's RECIPE !!!
Here's the ingredients.
Combine the flour, baking soda,
and salt together with a wire whisk.
In a mixer, cream butter, sugars, and
hazelnut spread until light and fluffy.
Add eggs and vanilla and mix until combined.
Add flour mixture.
Stir in chocolate wafers/chunks.
Chill!
Scoop and bake!
These are yummy, let me tell ya'!!
