It’s me, Lamont C….

Okay, okay, so I’m NOT perfect!

There, I said it!!

I know you thought I was, but I’m not!

Okay, maybe I’M the only one who thought I was, and still, I’m not!

What am I talking about?

I tried making what sounded like some heavenly cookies,

Salted Caramel Dark Chocolate Cookies

Don’t they just sound divine?!

I thought it would be easy enough, and actually, it was a pretty simple recipe.

However, once I took the cookies out of the oven, I was in for a not-so-pleasant surprise.

The bottom fell out…literally.

There were a few that came out the right way, but more than half of them fell apart. What a shame…

They were DEEEEEE-LICOUS!

I still bought them to work with me, and they went quickly, but I wish they came out perfectly.

Oh well, maybe next time (and there WILL be a next time!!)

Here’s the recipe courtesy of  Sally’s Baking Addiction

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder (I recommend Nestlé® Toll House® Baking Cocoa)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons milk
  • 1 and 1/2 cup Nestlé® Toll House® Dark Chocolate Morsels
  • 18 chocolate coated caramel candies
  • course/sea salt

Instructions

  1. Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  2. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
  3. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
  4. Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
  5. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
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