Well Memphis, it’s been fun. Over the weekend I had one last hurrah downtown and it was a blast. I haven’t danced that much in awhile and my legs and abs were actually tired the next day. But today I leave Memphis to journey all the way to the other side of the state where I will reside until I solidify a job. It will be nice to spend more time with my parents but for the sake of my monetary health I hope it doesn’t take long.
These cookies were whipped up for everyone that helped with the big move into the POD last weekend (along with an assortment of other goodies and beverages). The flavor was inspired by one of my favorite cookies from Keep It Sweet Desserts, mixing smoked sea salt, caramel bits and dark chocolate into my beloved chocolate chip cookie base. This is my first recipe using smoked sea salt and it’s a pretty awesome addition to a cookie. However, I cannot claim that they are as good as hers which is why she owns the awesome cookie/brownie/blondie business!
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and caramel by hand using a wooden spoon. Wrap and refrigerate dough overnight, or at least an hour.
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper. Take cookie dough out to room temperature while the oven heats.
Using a medium cookie scoop (or roll 2 tablespoons), drop cookie dough onto the prepared cookie sheets, about 2 inches apart. Sprinkle with additional smoked sea salt if desired.
Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.