Talk about some major packing fuel. These cookies kept me sane while I was packing up our disaster of a townhouse. They’ve been gone for a while now, but I can still taste the sultry caramel, saltiness. I love sweets with a touch of salty. Sea salt and caramel are one of my favorite combinations, and I knew that I had to throw them into a cookie. The chocolate chip cookie dough base is a pretty standard cookie dough, but this time I stuffed it with a caramel square and sprinkled the cookies with coarse sea salt. The move went smoothly (kind of), if you were wondering. There is still SOO much to do, I have only just begun to go through boxes. The first week, I focused more on getting the kitchen in order, more than anything else (for obvious reasons). I should get back to a normal routine in the Cooking and Beer world here in a couple of days. It will be nice to get back to a routine. As for now, home improvement projects and trying to remember how to put together older ikea furniture has kept us rather busy! We obviously didn’t keep any of the step-by-step instructions that come with each piece of ikea furniture. Who does that, anyway!?
There are a few tidbits of information I’d like to share about this recipe before we go any further and start discussing the most awesome part of this recipe: the beer pairing.
It is VERY, VERY, VERY important that you chill the dough. The dough is soft. It will fall apart in your hands. You will get annoyed. You will scream. You will throw things. Trust me. I’ve seen it all and done it all. CHILL … THE … DOUGH. If you don’t have time to make them, wait until you do have time. It will be worth it. I promise you.
Just as it is important to chill the dough, it is equally as important to freeze the caramels. Trust me. You don’t want them in the freezer for an extended period of time, because they will never soften in the oven, but you do want them in there for at least 15 minutes. Caramels are hard to cook with. They melt easily, so if they aren’t chilled, you WILL (MOST DEFINITELY) have a mess on your hands.
Also, just as it is important to chill the caramels (are you catching a theme here?), you will want to make sure the dough is tightly packed around each caramel. Take the time to make sure this is perfect. You don’t want caramel oozing out all over the place. I also have done this, and not every cookie will come out perfectly. You will have a couple that are oozier (<-- is this even a word?) than others. This is ok. They taste just the same. Whew ... I think that is enough information on how to bake these cookies to perfection for about a decade. As always, if you have questions while you are baking them, feel free to shoot me an email/comment. I usually respond rather quickly.
Beer: Speakeasy’s Black Hand Chocolate Milk Stout
Brewed By: Speakeasy Ales and Lagers
Style: Milk / Sweet Stout
Description: I think it’s pretty obvious why I chose to pair these cookies with a chocolate milk stout. Stouts alone go hand-in-hand with sweets. Add chocolate and milk into the mix, and it’s a match made in heaven. This beer is a super solid chocolate milk stout, and it is actually quite impressive. I knew that I had to pair it with a batch of cookies. It is heavy on the cocoa, but not out-of-control. It also has an incredible chocolatey, malty aftertaste…which I just love. I highly recommend a chocolate milk stout for this pairing, and Speakeasy’s Black Hand is just perfect for the job.
These chocolate chip cookies are like no other. They are stuffed with caramel and sprinkled with coarse sea salt. It will be love at first bite!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 1/4 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- 12 caramels (I used store-bought, soft caramel candies)
- coarse sea salt
- In a large bowl, whisk together the flour, baking soda, baking powder, corn starch and fine sea salt. Set aside.
- In another bowl, whisk together the butter, coconut oil, brown sugar and granulated white sugar until smooth and creamy. Whisk in the egg, milk and vanilla extract until combined.
- Pour the wet ingredients into the dry and fold the ingredients together until no dry ingredients remain. Do not over-mix. Fold in the chocolate chips until evenly dispersed.
- Pour the cookie dough out onto a sheet of plastic wrap. Wrap the dough into a tight ball and place in the fridge to chill for at least 4 hours or up to 12 hours. You may just cover the bowl with plastic wrap if you wish. Because I live in a very dry area, my dough dries out quickly, and must be sealed very tightly. If you live in an area with a humid climate, you should be ok with just covering the actual bowl.
- Once your dough has chilled, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes to soften just a bit.
- If your caramels have come individually wrapped, unwrap them. Place them on a baking sheet or large plate, and put them in the freezer for 15-20 minutes, while your dough softens.
- Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll your dough into 3 tablespoon-sized balls. In each ball, place an indentation with your thumb. Place the caramel inside the indent, and then cover the caramel with the dough, so that no caramel peeks through and the ball is tight. Place the balls of dough onto the prepared baking sheets (about 6 per sheet - the cookies are large). Lightly press down each ball of dough with the palm of your hand, just so it slightly flattens. Sprinkle each cookie with coarse sea salt.
- Bake the cookies for 10-11 minutes or until the edges just begin to brown, but the middle still look soft.
- Remove the cookies from the oven and let sit on the baking sheets for 5 minutes, then transfer them to a wire rack to cool the rest of the way.
- These cookies are best served warm, but will keep in an airtight container for about a week.
Hardware: * Measuring Cups * Measuring Spoons * Mixing Bowls * Whisk * Wooden Spoons * Rubber Spatula * Plastic Wrap * 2 Large Baking Sheets * Parchment Paper or Silicone Baking Mats * Baking Sheet * Wire Racks * Airtight Container *