I could probably think of a more fancy sounding name for these cookies, but why not call a spade a spade? Or a chocolate chocolate cookie with ooey-gooey bits of caramel just what it is? I wanted to make a cookie and I was feeling really uninspired at the time, so I called me oldest sis for some guidance. We both are recent Cuisinart food-processor owners (her even more recently), so she pointed me to a double chocolate cookie recipe from the cookbook that comes with the food processor. We clearly come from the same gene pool, because we both thought the dough would be chocolatey, with chocolate chips to boot. Don't tell anyone but, I often break the cardinal rule of baking—which is—READ THE RECIPE before you start baking. But, since I take after my mom and have a very well stocked kitchen, I almost always have what I need on-hand, or can substitute something better, I sometimes just dive in without reading. This time was no exception; most of the way into the recipe, I realized that "double chocolate" meant white chocolate chips and milk chocolate chips. Whoopsie! I don't really like milk chocolate chips anyway, or white for that matter, so I made some swaps and added my favorite ingredient: CARAMEL. Yums Magee! I tried these out on my family and they approved. You could ask my niece, who swiped the cookie from her mother and shoved it in her mouth, but her favorite word is bubble, so she may not be able to wax too poetic -- so, you'll just have to take my word for it. Here is my altered recipe:
2 1/4 cups all-purpose flour
3/4 cup pecans
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/3 cups cocoa powder (depending on how rich you want these)
2 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
8 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup caramel bits (I cut up Kraft caramels into little bits - I also tried a recipe using the pre-made bits, but I liked the chopped up version better. See how dedicated I am to making the perfect recipe??)
Preheat oven to 375°
Put flour, pecans, soda and salt in bowl of food processor; process to combine and finely chop pecans (pecans should not be chunky—they should mix in will with the consistency of the flour). Reserve.
Process eggs and sugars for 1 minute. Scrape work bowl. Add butter, vanilla and cocoa; process for 1 minute. Scrape work bow. Add reserved chocolate, caramel bits and flour mixture. Pulse until combined.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake until golden brown, for 10 minutes (the tops should crack). Allow to cool on baking sheet for 10 minutes, then transfer to wire rack.