These Chewy Caramel Chocolate Chunk Cookies are not only my husbands favorite cookie fresh out of the oven but they stay chewy for days after baking.
I haven’t quite figured out if this is because of the easy and delicious recipe or if the method of cooking is sealing in that perfect texture for so long.
When making these caramel chocolate chunk cookies I used a pizza stone after my husband suggested it. He had recently ate a cookie that he said was the best one he had ever had and the bakers secret was that she used a pizza stone.
Of course when he told me that the best cookie he had ever had was made by someone else I immediately tried this technique and wanted to make his new favorite cookie.
The first step in making these chewy caramel chocolate chunk cookies is to preheat your oven to 375 then mix your butter and sugar with a mixer. I am luck enough to have my Kitchenaid to help with this but any hand mixer would do the job.
When combined your mixture will begin to look like frosting and if you try a little bit at this point, it will taste like it too.
Drop balls of cookie dough onto a pizza stone leaving space for them to expand in oven. Bake for 12 minutes then remove from oven to finish cooking on stone.
Have you ever baked cookies on a pizza stone? What are some other ways you have put your pizza stone to use?
- 2 1/2 Cups of Flour
- 1 tsp. Baking Soda
- 2 1/2 Sticks of Softened Butter
- 1 Cup of Sugar
- 3 Eggs
- 1 bag Chocolate Chunks (about 2 cups)
- 1 bag Caramel Bits (about 2 cups)
- Preheat oven to 375 degrees
- Add sugar and butter to stand mixer or mix by hand for a real workout. Continue to mix until the mixture has become a frosting like consistency. Add eggs and continue mixing until well combined. Add salt, baking soda, and flour. Mix thoroughly before adding in the chocolate chunks and caramel bits.
- Add cookies to a pizza stone leaving space for them to expand in oven. Bake for 12 minutes then remove from oven to finish cooking on stone.
Amount Per Serving Calories 352Total Fat 1gCarbohydrates 69gProtein 14g