Tuesday, August 28, 2012

Sea Salted Double Chocolate Caramel Cookies

A few weeks ago, I was introduced to Gerry Speirs' site-- Foodness Gracious.  First, I was enamored by his beautiful food pictures.  After I wiped the drool off of my chin, I realized that this talented chef really had a knack for creating fabulous recipes!  The colors, flavors, and textures looked out of this world! 

One of the recent posts on his site was a Salted Chocolate Caramel Cookie.  One of my favorite chocolates is a sea salted caramel, so this seemed like an obvious choice to immediately pop into the oven.

Boy- was I glad that I did!  Gerry has graciously allowed me to post about his fabulous cookie, so instead of re-posting his recipe, just click HERE to read it right from the horse's mouth.  While you're there, check out some of his other posts.  You'll be glad that you did!


My batch of Sea Salted Double Chocolate Caramel Cookies- they only lasted one day!

The recipe was very easy to make.  As Gerry suggests, don't use chocolate chips.  It's much better to chop up your own chocolate so that you can control the chunk size.  Plus, there's just something less glamorous about the chocolate "chip" when you're dealing with a sea salted cookie!  Also, be very careful when these come out of the oven.  You might be tempted to grab one and pop it into your mouth, but the caramel is very hot and can easily burn you.  (trust me on this one- I learned the hard way!) 

Also, you may want to entertain the thought of making a double batch.  This recipe only made 18 cookies, and they were so good that I was lucky to have them even last a single day! 

If you try these, make sure to stop back and let me know how they turned out!  Also, make sure to thank Gerry for creating such a wonderfully easy & delicious treat.


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