Ingredientes para Chocolate Chunk And Caramel Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- 2 large eggs
- Bittersweet Chocolate
- Caramel Candies
- 1/2 cup chopped pecans
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Cómo preparar Chocolate Chunk And Caramel Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar and 3/4 cup packed brown sugar with an electric mixer until light and fluffy (about 3-5 minutes).
- Beat in 2 large eggs one at a time, then beat in the dry ingredients until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chunks, 1 cup caramel pieces (chopped or unwrapped), and 1/2 cup chopped pecans.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
13g
Carbs
4g
