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Chocolate Chunk Caramel Cookies

 
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Chocolate-Chunk Caramel Cookies
Gourmet February 1996

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 ounces fine-quality bittersweet or
semisweet chocolate, chopped coarse
18 caramels, such as Kraft, chopped
coarse (about 1 cup)
1 cup coarsely chopped pecans

Preheat oven to 375 degrees F.
In a bowl whisk together flour, baking soda, baking powder, and salt.
In another bowl with an electric mixer cream butter and sugars until light
and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and
beat in flour mixture. Stir chocolate, caramels and pecans into dough and
drop rounded tablespoons about 2 inches apart onto baking sheets. Bake
cookies in batches in middle of oven 12 to 15 minutes, or until golden.
Cool cookies on baking sheets on racks until firm. Cookies keep in
airtight containers 5 days. Makes about 50 cookies.

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