Chocolate Chunk Caramel Cookies 朱古力焦糖曲奇

It's prefect addictive chewy cookie, one bite of these and you’ll go to heaven. It's fatty, but just can't stop eating. Last time I made 3 dozen, didn't even last a day!

Chocolate Chunk Caramel Cookies

50 cookies
recipe revised from // bakingsheet

all-purpose flour // 2 1/2 cups
baking soda // 1 tsp
baking powder // 1/2 tsp
salt // 1 tsp
unsalted butter, softened // 1 cup
brown sugar // 2/3 cup
eggs // 2
chocolate // 1 1/2 cups
caramels // 18-20 (1 cup)
pecans, coarsely chopped // 1 cup
pecans, halves // 50

1. Place 1 tablespoon of the flour into a small bowl. Chop each caramel into 6-8 pieces and lightly coat with the flour. Whisk together remaining flour, baking soda, baking powder and salt in a medium bowl.

2. In a large bowl, cream together butter and sugars until light, about 2 minutes. Add in eggs one at a time. Don't worry if the batter separates, just keep beating until it becomes smooth.

3. Stir in flour mixture, followed by caramels, chopped pecans and chocolate chunks/chips until batter is uniform and no streaks of flour remain.

4. Drop rounded tablespoonfuls onto the baking sheet. Cookies will spread, so allow at least 2 inches between each cookie. Put pecan halves on the top of each cookie. Press down a bit.

5. 350F Bake for 10-12 minutes, until cookies are lighlty browned around the edges.

6. Allow to cool on the cookie sheet for 5-10 minutes before removing to a wire rack to cool completely. If the cookies stick to the parchment, allow them to cool longer before moving them.

* notes *
1/ Cookie can be stored in air-tight container at room temperature up to 5 days.

Chocolate Chunk Caramel Cookies

50 cookies
recipe revised from // bakingsheet

中筋麵粉 // 2 1/2 cups
蘇打粉 // 1 tsp
泡打粉 // 1/2 tsp
鹽 // 1 tsp
牛油, 室溫軟化 // 1 cup
黃糖 // 2/3 cup
雞蛋 // 2
朱古力粒 // 1 1/2 cups
焦糖/toffee糖 // 18-20 (1 cup)
核桃, 切碎 // 1 cup
核桃, 切半 // 50

1. 焦糖切碎，與1 tbsp的麵粉混合。再另一大碗內混合其餘粉類。

2. 將牛油和黃糖打發至淺色(大約2分鐘)。分2次加入雞蛋，打發至順滑。

3. 將兩個混合漿料打在一起成為生麵團。最後加入焦糖，朱古力粒和核桃碎，攪拌至看不見麵粉即可。

4. 用小匙將它壓成曲奇並排放在烘紙上。每個留2吋空隙。表面放一粒核桃，用手指壓一下。

5. 180C/350F焗約10-12分鐘直至餅邊變成金啡色。

6. 放在焗盆上放涼5-10分鐘。

* notes *
1/ 曲奇可在密封容器內室溫下存放5天。

2/ 核桃(pecans)又稱為山胡桃／胡桃，並非中國合桃。toffee糖即是太妃糖。