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La Belle Cuisine
Chocolate-Chunk Caramel Cookies
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 or
semisweet chocolate, chopped
18 caramels, such as Kraft, chopped
coarse (about 1 cup)
1 cup coarsely chopped pecans
Preheat oven to 375 degrees F.
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
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. Makes about 50 cookies.
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