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Question #93465 posted on 03/14/2021 6:06 p.m.
Q:

Dear 100 Hour Board,

I’ve been trying to make the perfect salted caramel chocolate chip cookie inspired by one a friend makes. I just can’t get it right! The caramel in hers melts just enough to spread out but not enough to escape out of the cookie. It is soft and not too chewy. Do you have any recipes to recommend?

Thank you!

-Fred

A:

Dear Fred, 

I personally hate baking cookies because you have to sit there and switch out the trays and I hate scooping them. BUT! I do bake a *lot*. 

Over Christmas break I made these Salted Caramel Pretzel Snickerdoodles from Half Baked Harvest. Snickerdoodle isn't the way I'd describe them, they're salted caramel chocolate chunk cookies that you roll in cinnamon sugar. But is was the YUMMIEST cookie dough I've ever eaten. By using the Dove caramels, the chocolate keeps the caramel inside the cookie. If you don't want them to flatten out, you can skip the 'tapping' part of the instructions. 

Personally, making sure you BROWN YOUR BUTTER, use dark brown sugar, and sprinkle some flake salt on top will create a stronger salted caramel flavor on top of whatever chocolate caramels you mix into the cookie. 

I did some looking and this one from Baked By An Introvert looked pretty good too, though I haven't tried it. 

Best of luck on your baking adventures!

Cheers, 

Guesthouse

posted on 03/15/2021 12:01 a.m.
Deb from the popular Smitten Kitchen blog and cookbooks had the same problem and discovered freezing salted caramel to use in her salted caramel chocolate brownies worked well (which are SO good; she does her rich, with-enough-salt baked goods well). She makes a quick salted caramel, then freezes it and then cuts it into chunks and adds it to the batter right before cooking. It’s still a little messy to cut, even frozen, but still delicious. Here’s her salted caramel brownie recipe for reference: https://smittenkitchen.com/2013/02/salted-caramel-brownies/