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    Chocolate-Chunk Caramel Cookies

    Source of Recipe

    List of Ingredients

    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt
    2 sticks (1 cup) unsalted butter
    1 cup granulated sugar
    1/2 cup firmly packed brown sugar
    2 large eggs
    6 ounces fine-quality bittersweet chocolate, chopped coarse
    18 caramels such as Kraft, chopped coarse (about 1 cup)
    1 cup coarsely chopped pecans


    Preheat oven to 375F.
    In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
    Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.




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