Sally shares some important tips on her blog about baking the perfect chocolate chip cookie. I found these to be crucial.
1. CHILL the dough. I have found that I get a much better result if I chill the dough for at least 2-3 hours or even overnight! Trust me! Don't ignore this step!
2. I cook mine a bit longer - exactly 9 minutes. Cool for exactly 3 minutes. Depending on your oven, the actual cooking time could vary from 8-10 minutes. They should be only a light golden brown when you remove them from the oven. Don't overbake!
3. Use only cool pans to bake cookies! This was the biggest mistake I was making when baking cookies. I usually would put a second or third set of cookies on a cookie sheet that had already been through the oven. So THAT'S why the last set was always overdone!
These make me smile!!
Chocolate Caramel Pretzel Cookies
adapted from: Sally's Baking Addiction
1 1/2 sticks unsalted butter, room temperature
3/4 c. dark brown sugar
1/4 c. sugar
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. corn starch
1 tsp. baking soda
1/2 tsp. salt
1/2 c. pretzel pieces
1/2 c. semi-sweet chocolate chips ( I used Ghiradelli! My favorite chips!)
1/2 c. Kraft Caramel Bits
Cream butter, sugars, vanilla, and egg in medium mixing bowl. In another bowl, combine flour, corn starch, baking soda and salt. Gradually incorporate dry ingredients into wet mixture and mix well. Fold in pretzel pieces, chips and caramel bits. Chill dough for several hours. Roll dough into balls (about 1 T. of dough) and place on cookie sheet. Bake at 350 degrees for 8-10 minutes (only until slightly golden around the edges). Remove from oven and let rest on cookie sheet for 3 minutes. Transfer to cooling rack.