- Cook Time: 12m
- Yield: 3 dozen
- Category: Dessert, treats and snacks
Ingredients
- 2 cups all purpose flour
- 2/3 cup coco powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon heavy whipping cream (or milk in a pinch)
- 2/3 cup bits of caramel
- 2/3 cup semisweet chocolate chips
- 2/3 cup chopped pecans
Instructions
- Preheat oven to 350 degrees fahrenheit.
- In a medium sized bowl whisk together flour, coco powder, baking soda, baking powder and salt. Set aside.
- In a large bowl beat together (on medium speed) brown sugar, white sugar and shortening until light and fluffy. Then add vanilla extract, heavy whipping cream and eggs and beat again until combined.
- Slowly add the flour mixture in installments of 2-3 groups and mix on low speed until just combined. Add the chocolate chips, caramel and pecans and stir by hand (or on low speed) until evenly distributed.
- Gently roll about 2-3 TBS of cookie dough into balls and place them, evenly spaced, on a parchment lined cookie sheet. Bake in the oven for 12-14 minutes until barely starting to turn crisp on the top and edges.
- Remove from the oven and allow to finish baking on the cookie sheet for 2-4 minutes until the dome top has settled into lumps and the cookies are firm enough to transfer to a wire cooling rack to finish cooling.
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