Creatively Transforming Food

Caramel Pecan Chip Cookies

I thought nothing could replace my love of Gigi’s Awesome Chocolate Chip Cookies, but a revelation has occurred. Caramel Pecan Chip Cookies are my current obsession. When picking up some baking chocolate for brownies, another obsession I have, I noticed a new addition to chocolate chip shelf. Ghirardelli came out with what???? Caramel Chips?? My mind transformed into creative mode. What if I took my cookie dough base and added these with….Pecans!!! Yes, that’s a winning combination and I had just bought a big bag of pecans.

Weston, one of my favorite cooking buddies, was over in the morning before Pre-K. We had promised to make some cookies prior to school starting. Promises must be kept! After mixing up the cookie dough, I presented to him two choices: the normal chips or the….caramel chips. (Please choose the caramel chips!) He sampled and quickly decided that caramel was his favored choice. to add to the dough. We were on it in a flash! I caught this cute reflection of him while we were prepping to make the cookies.

 

Cookie dough, are you ready to be transformed? Bring it on!

Toss in the pecans and caramel chips. Take a whiff before you mix these treasures into the cookie dough. That aroma is warm and smells like a fall morning. Gently blend them in until equally distributed.

Into the oven they go, and into my mouth they will be…..

 

Pecan Caramel Chip Cookies

Prep time: 

Cook time: 

Total time: 

Serves: 5 dozen

Ingredients
  • 3 sticks of butter, softened to room temperature
  • 1 c. Turbinado sugar(Sugar in the Raw)
  • 1½ c. dark brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 4 c. all-purpose flour (If using white Lily flour, add ½ cup more.)
  • 2 t. baking soda
  • 1 bag Ghirardelli Caramel Chips
  • 1 c. chopped pecans
Instructions
  1. Preheat oven to 375 degrees(Convection) or 350 degrees (Conventional).
  2. Whisk together dry ingredients, set aside.
  3. Beat butter until light and fluffy.
  4. Blend in sugars.
  5. Add eggs and beat well.
  6. Slowly add dry mixture until well combined.
  7. Toss in chips and pecans. Blend in on low mixer speed.
  8. Cook on a convection oven setting for 12 minutes. Monitor for perfection. A conventional oven may take a little longer.

 


Related Posts

Chocolate and Almond Raspberry Mocha Cake

Chocolate and Almond Raspberry Mocha Cake

New Year’s Eve dinner required a special dessert to eat by the fireplace after a satisfying lobster dinner. Chocolate and Almond Raspberry Mocha Cake sounded like it would  be the pinnacle of desserts for this special evening. This contains a few revisions of Julia Child’s […]

Mother’s Improved Applesauce Cake

Mother’s Improved Applesauce Cake

  The Coolest Small Town in America, Berlin, Maryland once beckoned the baking expertise of my namesake grandmother. She would bake a multitude of these cakes to sell and people in the community would come by and pick them up for a small fee. I also […]