Wednesday, November 4, 2015

Salted Caramel Chocolate Chip Cookies

Last year I had the privilege of interviewing the band Big Sugar (you can check out the interview here, and the band's frontman Gordie Johnson's old family recipe for Weekly Tomato Sauce here).  It was my very first interview on the other side of the mic and needless to say I was incredibly nervous!  As a result I spent the entire evening before the concert stress baking - and that was the night these cookies were born.  I decided to take the opportunity to share the cookies with the band - as soon as the interview was over, Gordie invited me to the greenroom and signed a couple of cd's for me (total fangirl moment right there) and started stacking the cookies in his mouth two at a time.  In between bites he told me that they were the best fucking cookies he had ever had in his entire life. I probably would have thought I was dreaming if I hadn't been a complete nerd and completely forgot to turn the recorder off after the interview.  Heh. 

The next time I saw Gordie I brought these cookies again - I think its safe to say the picture pretty much speaks for itself. 

The next day, I got a message from Gordie saying that the cookies didn't even make it to the BC border (about 45 minutes away) before they were gone.  Needless to say I think it's safe to say this recipe is a winner! I haven't shared this recipe on the blog until now for some crazy reason, so in honour of National Blog Post Month, I thought I would share! 

- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 vanilla bean, scraped (or 1-2 tsp vanilla extract)
- 3.4 oz package vanilla pudding mix
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 cup chocolate chips
- 1-2 good quality chocolate bars (my favourite is Lindt)
- 2 caramel chocolate bars (my favourite is Caramilk), frozen
- 1/4 tsp coarsely ground sea salt
Pre-heat oven to 350 degrees. 
Cream butter and sugars together until light and fluffy.  Add eggs and vanilla, mixing until well incorporated.  Add vanilla pudding mix (this is my favourite part, the dough smells SO good). 
In a medium bowl, combine flour, baking soda, and salt.  Add chocolate chips and coarsely chopped chocolate bars (not caramel chocolate bars just yet). 
Roll dough into 2 tbsp size balls. 
Remove caramel chocolate bars from freezer and cut each individual square into 4 pieces and place on top of each roll of dough (1 square = 1 cookie).  
Top with coarsely ground sea salt. 
Bake for 10-12 minutes in pre-heated oven until edges are golden brown (cookies will firm up as they cool). 
Allow cookies to cool on pan for 5 minutes before transferring to a wire rack. 



  1. Awesome story! But I'm not surprised they were gone so quickly because these cookies look amazing! :)

    1. Thank you! They are definitely a family favourite! :)

  2. What a great story... I was totally lured her by the title because I'm a sucker for salted caramel but the story was even better :) (but I'm still totally making these cookies!)

    1. Thank you for your comment! I hope you enjoy them as much as I do. :)

  3. Jax! hahaha you could be the Big Sugar official cookie supplier! You should try to get a spot on the bus as a "cookie roadie" - you just have to bake cookies at each stop on the tour. That would be awesome. lol

    ps. cookies look delicious and awesome.


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