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Double Chocolate Salted Caramel Chip Cookies

In a large bowl, mix together all the dry ingredients. Set aside. In a bowl of a stand mixer, cream the butter, brown sugar, granulated sugar and melted chocolate together until fluffy and creamy. Add eggs one at a time, add vanilla and mix until incorporated. With your mixer on the lowest setting, add half of the dry ingredients. Once combined, add the other half. Beat until the dry ingredients a. . .

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Servings: 20

Prep Time: 00:45

Cook Time: 00:15

Main Ingredients

2 cups of all purpose flour

1 cup of dutch cocoa powder

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of salted butter, softened

1/2 cup of melted dark chocolate

1 1/3 cups of packed brown sugar

2/3 cup of granulated sugar

2 large eggs

3 teaspoons of pure vanilla extract

1 cup of salted caramel chips

1 cup of milk chocolate chips

Preparation

1In a large bowl, mix together all the dry ingredients. Set aside.

2In a bowl of a stand mixer, cream the butter, brown sugar, granulated sugar and melted chocolate together until fluffy and creamy. Add eggs one at a time, add vanilla and mix until incorporated.

3With your mixer on the lowest setting, add half of the dry ingredients. Once combined, add the other half. Beat until the dry ingredients are moist.

4Fold in the chocolate and salted caramel chips.

5Line two baking sheets with parchment paper. With a large or medium sized cookie scoop, scoop out 40 normal sized cookies or 20 larger cookies. A normal cookie scoop is about 1 1/2 inches around, the larger sized cookies you take about 1/4 cup of dough. Place the dough 2 to 3 inches apart. Place in the freezer for 30 minutes before baking.

6Preheat oven to 350F. Remove the cookie sheets from the freezer and then place in the oven. Bake for 12 to 13 minutes, or until the tops are just set.

7Remove the baking sheets and cool on the counter for 5 minutes before removing the cookies. Place the cookies on a cooling rack and allow to cool completely.

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