We know sweet treats are the best part of the holiday season. Midnight on November 1st, our feeds are flooded with endless amounts of recipes that seem as if they’ll never end. Sometimes, those recipes are a little boring, or just sound a little gross. Our cooking experts at Rhinebeck Reality have discovered and whipped up two recipes that will spice up your kitchen this holiday season.
Our cookies have been approved by Rhinebeck students and other cookie lovers. So, I can guarantee that these treats are great options to make.
Chocolate Chip Caramel
‘I first learned how to bake with my mother, as she has a love for baking. I especially learned many tips and tricks to ensure a perfect cookie result every time.” “The first cookie is a spin-off of a classic chocolate chip cookie. As a chocolate chip cookie enthusiast, I am very picky about my cookies, but I can assure you that this recipe is WORTH IT,” shared Kaia Rouse.
This time, our chocolate chip cookie has a new edition: Bands of homemade caramel dispersed throughout. You cannot go wrong with extra caramel.
INGREDIENTS:
Caramel:
- 1 cup of sugar
Cookies:
- 2 ½ cups of flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dark brown sugar
- ½ cup of white sugar
- 1 cup (8 sticks) of unsalted MELTED butter
- 2 large eggs
- 2 heaping teaspoons of vanilla extract
DIRECTIONS:
Cookies:
- Preheat the oven to 370 degrees Fahrenheit
- In a large bowl, mix together the dry ingredients (flour, baking soda, salt) and set aside
- Melt the butter in a sauce pan until slightly golden brown
- In a separate bowl, add the butter and with a hand (or stand) mixer, mix the melted butter for about 2 minutes
- Add the brown and white sugar to the butter and mix for another 2 minutes on high speed
- Add the eggs and vanilla extract in one at a time, mixing between additions
- Stir the dry ingredients into the wet ingredients
- Fold chocolate and caramel into the dough
- Refrigerate the dough for about 30 minutes
- Scoop tablespoon sized balls of dough and place on a greased baking sheet
- Bake for 10 minutes Let cool for 5 minutes before eating
Caramel:
- Melt 1 cup of sugar in a saucepan over medium heat
- Stir continuously until golden
- Grease a baking sheet and pour the melted sugar on sheet
- Let it cool for at least 10 minutes
- Once cooled, take the baking sheet with caramel and break it into tiny pieces
Review:
A member of Rhinebeck Reality Beatrice Macdonald, sampled our caramel creations. She quotes that the cookies were a “wonderful spin on a traditional classic.” The addition of the caramel really elevates the dish to another level.
