- 1/2 cup (1 stick room temperature) Butter unsalted
- 8 oz (room temperature) Cream Cheese
- 1-1/2 cup (297 g) Sugar white
- 1/2 tsp Vanilla Extract
- 2 Eggs
- 1-3/4 cups (210 g) All purpose flour
- 2 tsp Baking powder
- 1/4 tsp Kosher Salt
- 1/2 cup (42 g) Unsweetened cocoa powder
- 1/4 cup (21 g) Unsweetened dark cocoa powder
- 1/2 cup White chocolate chips
- 1/2 cup Caramel Chips with Sea Salt
- 1/2 cup Chopped walnuts
- Dust on top when cooled Powdered sugar
Looking through my cookie recipes, I realized I had not done a chocolate cookie for a while. Craving a good chocolate cookie that had walnuts and caramel plus some white chocolate chips. White chocolate goes very well with dark cocoa, but dark cocoa can be a bit bitter. Hershey’s calls their black cocoa powder Special Dark Cocoa, but it is black cocoa. I found an article at The Best Cake Recipes that is a guide to black cocoa powder that you might find interesting. To make sure the cookie was not bitter, I did 1/4 dark cocoa to 1/2 regular cocoa. I was very pleased with the results.
The Sea Salt Caramel chips by Hershey’s are my favorite caramel chips by far. I know I use many Hershey products, but they are less than 30 minutes from my house and give me the best consistency of taste and quality. I did try a different brand of white chocolate chips and they were very good Ghirardelli Classic White Chips. Of course, I needed a little crunch with my cookies and decided to add chopped walnuts.
Walnuts have many benefits which you can read at Healthline.com. These cookies are easy to make and will go quickly around your house. Hope you enjoy them!
Tools I Use or Want:
In a bowl, weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, salt, cocoa powder, dark cocoa powder, and run a whisk through to blend the ingredients.
Using a stand or handheld mixer, add the butter and cream cheese blending on medium speed for 3 minutes. Add the sugar to the mixture and turn the mixer to medium-high for 2 minutes. You want the sugar incorporated into the butter-cream cheese mixture. I turn the mixer off and scrape down the side and turn the mixer to medium-low. I add the vanilla extract, then crack one of the eggs into a small bowl (to make sure there are no eggshells) before adding to the mixer bowl; after the first egg is incorporated, repeat for the 2nd egg. Turn the mixer off and scrape down the sides. Turn the mixer to a low speed and slowly add the flour mixture till incorporated. Turn the mixer off and make sure all the flour is down into the cookie dough, then add the caramel chips, white chocolate chip, walnuts, and mix through on low speed. Cover loosely and refrigerate the cookie dough for 30 minutes.
Preheat over to 350° and line 2 cookie sheet pans with parchment paper. Taking a medium cookie scoop, add 12 scoops to a pan. Bake for 10 - 12 minutes. Mine I took out at 10 or 11 minutes. They will be soft on the tops, and they should have a few thin cracks on the tops. If you get wide cracks, they may be a little over-baked and could be on the dry side. Leave them on the pan for 4 to 5 minutes before moving to a cooling rack. This gives the cookies time to firm up before you move them. After they have completely cooled, you have the option to dust the tops of the cookies with powdered sugar.