There's always room for a new chocolate chip cookie in your recipe collection. This version, with extra-large chocolate chips, toasted pecans and chunks of caramel is worth a spot! These cookies are soft with a slightly crispy exterior. Sprinkled with a pinch of sea salt - it's cookie perfection.
Our recipe is slightly adapted from one from one of our favorite recipe creators, Sally's Baking Addiction. You should try it. Please chill the dough before baking. It makes a difference in the flavor and the thickness of the cookies.
Makes about 2 dozen average size cookies.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
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