At my bi-weekly trip to Target I found a bag of Nestle chocolate chips that are filled with caramel! Of course I bought them. There was no other choice. They played a big part in making these chocolate chip cookies super delicious.
I’ve had the recipe for Big and Chewy Chocolate Chip Cookies marked in my Test Kitchen Family Cookbook for a while now. I’m not sure why it took me so long to make them. I finally made them when I needed a quick dessert to include with a meal for a friend who just had a baby. The casserole I made for them was really simple, quick, delicious AND kid friendly. I’ll have to share that one soon.
Along with the heavenly filled chips I added some crushed up pretzels to these cookies. They didn’t stand out in flavor but definitely added a different texture to the cookies which made them extra special. These are truly thick and chewy chocolate chip cookies, so if you’re looking for a thin variety look here or here.
One thing I love about these cookies is that you don’t have to soften butter! You just have to melt it. This makes the interior of the cookie chewy. I also love the extra yolks, for two reasons. One, it makes the cookie soft and tender. Two, I have extra whites ready to add in to my scrambled eggs. I hate using just the whites and throwing away the yolks. So this way I get to use the whole egg and not be wasteful. Win-win.
The base of this cookie is just begging for some different mix-ins. What are your favorite things to add in to your chocolate chip cookies?
Caramel Chocolate Chip and Pretzel Cookies
From America’s Test Kitchen Family Cookbook