Sea Salt Dark Chocolate Cookies

Hands down the best cookies I've ever made. The sea salt adds just the right touch to make these extra special! Thanks to my good friend Megan for passing this one along.

Also, if you don't have a Kitchenaid mixer, I highly recommend it! I never thought I needed one...but after getting one as a present from Brent for Christmas this year, I absolutely believe it changes my cookie game. I can't wait for more opportunities to bake now!

Sea Salt Dark Chocolate Cookies

2 sticks butter, room temperature
1/2 c white sugar
1 3/4 c light brown sugar
2 eggs
2 tsp vanilla
3 1/2 c all purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 lb dark chocolate chunks
sea salt flakes

Cream the butter and sugar until well mixed. Continue mixing while adding eggs and scraping down sides of bowl. Add the vanilla. Combine the flour, salt, and baking soda in separate bowl, then add slowly with mixer on low. Fold in chocolate. Make 1 inch balls and place on nonstick baking sheet. Sprinkle a pinch of sea salt flakes on each cookie before baking. Bake at 350 degrees for about 12 minutes.

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

1 c sugar

1 c dark brown sugar

1 c butter, softened (2 sticks)

2 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp baking soda

3 c flour

1 c chocolate chips

1 c toffee bits

Preheat oven to 375 degrees. Place sugar, brown sugar, butter, eggs, and vanilla in a large bowl and beat until smooth. Add salt, baking soda, and flour to the sugar mixture and stir until well combined. Fold in chocolate chips and toffee. Drop dough by rounded spoonfuls onto a nonstick baking sheet. Bake 9-11 minutes.

Caramelitas!

As I've been trying new recipes from Pinterest, I've really been wanting to improve at baking.  This recipe looked so good, I just had to try it!  These cookie bars turned out delicious!

Caramelitas

32 caramel squares
1 cup chocolate chips
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup light brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
Combine unwrapped caramels and cream in a small saucepan over low heat. Stir until completely smooth, about 10 minutes; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an ungreased 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.  They are best if allowed to cool overnight.  Store at room temperature.
Recipe adapted from http://luluthebaker.blogspot.com/