Salted Caramel and Chocolate Chip Cookies
Allow me to introduce The Duchess.
If you are in Edmonton, you know what I am talking about: the 124th Street Bake Shop, where the lineup regularly winds almost out the door, and its 109th Avenue Provisions shop, which just sells all the best things: bakeware, cookware, serveware, cookbooks, ingredients, confections, and jars and jars of its signature salted caramel sauce.
Coincidentally, Santa is also a big fan of The Duchess, which means jars of caramel sauce (along with fancy jam and hot chocolate) were stuffed in various stockings. Which means that for since January, we’ve been eating caramel sauce on toast, on ice cream, on popcorn, and mostly straight from the jar.
I’m figuring the Duchess caramel sauce, used in these salted caramel and chocolate chip cookies from the Sweet Phi blog, would be the magic bullet I needed for a baking win.
Kitchen castoff used
The final dregs of Duchess Salted Caramel Sauce (and no lie, I licked the jar clean)
This is how we did it
I made half the recipe, which produced 21 quite large cookies.
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 1/2 cup brown sugar (I used Demerara)
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup caramel sauce
- 4 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips (dark, semi-sweet preferred)
- 2 tbsp sea salt, or fleur de sel, for sprinkling
Use an electric mixer to cream the butter and sugars until it is fluffy. Then add the eggs and vanilla, and keep mixing. Finally, add the caramel sauce and get it all combined.
Slowly add the flour, baking powder, soda and salt and beat slowly until combined. Finally, stir in the chocolate chips. Put the dough in the refrigerator for about an hour.
Heat the oven to 350 degrees, and line your cookie sheet(s) with parchment paper or grease with a bit of butter. Scoop out about 1 tbsp of dough (a scoop works well), place onto the sheet and flatten slightly.
Bake for 10 – 12 minutes (until edges are golden brown). Remove from oven and then sprinkle with a bit of sea salt. (Grind down the grains if they are too big; also, definitely do this step *after* baking, not before.) Let cool on the baking sheet for a few minutes, then move to racks to finish cooling.
Curious what my “Kitchen Castoffs”? Here’s the explainer describing my 100-day project
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