Caramel Nut Chocolate Cookies
Yield
1 batch (4 dozen cookies)Prep
15 minCook
18 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmly-packed |
*
|
| ⅔ | cup |
vegetable shortening
shortening |
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 | cup |
pecans
chopped |
|
| 20 | x |
caramels (candy squares)
20 to 25 unwrapped and halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmly-packed |
*
|
| 158 | ml |
vegetable shortening
shortening |
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 237 | ml |
pecans
chopped |
|
| 2E+1 | x |
caramels (candy squares)
20 to 25 unwrapped and halved |
*
|
Directions
Pre-heat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
Shape dough into 1¼ inch (3 cm) balls. Dip tops in chopped pecans. Place 2 inches (5 cm) apart on ungreased baking sheet. Press half caramel in center of each cookie.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 4 dozen cookies
