Monday, November 10, 2014

Caramel Corn Chocolate Chip Cookies-Joanne's Virtual Bridal Shower!

EEEEEEEE!!! I am so so SO excited! Today is an extra special day: myself and a bunch of other bloggers are throwing Joanne (from Eats Well With Others) a SURPRISE virtual BRIDAL SHOWER!

YAY YAY YAYYYY!!!
You may remember Joanne from when she so sweetly guest posted over here whilst I was in the process of moving-she made some loverrrly, brunchalicious, savory waffles! I was lucky enough to meet her when I lived in NY and you cannot meet Joanne and not ADORE that lady! She's also a ridiculously brilliant MD/PhD student, super sweet and fun lady, talented photographer/cook/baker/blogger, and is going to be such a gorgeous and kick-butt bride! Since Joanne got engaged before me, I've been following her wedding planning prettyyyy closely (disclosure-I'm essentially wedding stalking her). And I can tell you that her wedding is going to be EPIC!
First of all--Joanne is having SUCH a food blogger wedding. She's planned her menu to a T (what I would give to eat what sort of amazingness will be served!). She's having pinterest-worthy white pumpkins (as centerpieces...methinks?).  She's getting her wedding cake from Baked (Aunt Sassy's Pistachio Cake, to be exact). Her shoes are fierce (this has nothing to do with being a food blogger....it's just worth mentioning.) She has some food bloggy friends as guests at this amazing affair aaaand A FOOD BLOGGER IS HER PHOTOGRAPHER! Like...amazing. I cannot wait to see how absolutely awesome this wedding is.
When I found out the theme for Joanne's bridal shower was "fall/autumn" (since...that's her wedding season...obviously. EEP IT'S COMING UP SOON! ARE YOU EXCITED/TERRIFIED YET JOANNE?? :P) I panicked a bit. Fall is so not my season and I wasn't sure what to make! But then I remembered that I love caramel corn-and I'd say that's fairly fall-ish. And cookies are perfect for bridal showers-they're easy to just grab and eat up and they're always a crowd pleaser! (If anyone would let me I would totally make cookies for my bridal shower(s)). So caramel corn chocolate chip cookies seemed to make sense. These are so great-they're a classic, ooey gooey, chocolate chip cookie with tasty bites of melty chocolate that coats the crunchy pieces of caramel corn as you bite into them. I think Joanne would approve, I know I did! And I bet you would too!
Check out all the autumn themed goodies from the rest of the food bloggers for Joanne's virtual bridal shower!:

Cocktails:
Warm Apple Pie Cocktail - Miss In The Kitchen
Bourbon Apple Cider Cocktail- Cook Like A Champion
Snacks/Savory:
Roasted Pumpkin Crostini - Annie's Eats
Sweet:
Pumpkin Cinnamon Roll Cake - The Baker Chick
Caramel Apple Upside Down Cake - The Girl in the Little Red Kitchen
Snickerdoodle Bundt Cake - Chocolate and Carrots
Coconut Pecan Tarts - Bake or Break
Cranberry Margarita Cupcakes - Baker by Nature
Gingerbread Truffles - Dinners Dishes and Desserts


 Caramel Corn Chocolate Chip Cookies


Makes approx. 15-20 cookies.
Ingredients:
  • 1/2 cup (or 8 tbsp.) unsalted butter, softened
  • 2/3 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 2 tsp. vanilla extract
  • 1 and 1/4 cups all purpose flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • pinch of salt
  • 3 cups caramel corn
  • 3/4 cup semisweet chocolate chips
Preparation:
  • With a hand mixer or in a stand mixer using the paddle attachment, beat together the butter, sugars, egg, and vanilla extract until light and fluffy-about 5 minutes (scraping down the sides of the bowl as needed).
  • Slowly mix in flour, cornstarch, baking soda, and salt until just combined.
  • Stir in the caramel corn and chocolate chips-taking care to not break the caramel corn too much.
  • Using a medium cookie scoop (or about 2 heaping tbsp. of dough) form 15-20 mounds of dough. It may take some work to get the dough mounds to stay together because of the caramel corn-just use your hands to press them into balls. Flatten very slightly. Place on a large plate or small cookie sheet (lined with wax or parchment paper) and cover with plastic wrap. Refrigerate at least 2 hours, or up to 5 days, before baking.
  • Preheat oven to 350F degrees and prepare baking sheet(s) with parchment paper or silicone baking mats.
  •  Place chilled dough mounds about 2 inches apart on the tray(s) and bake 8-10 minutes, until the edges are set but the middles still appear a bit underbaked (over-baking will overbrown the caramel corn, bottoms, and/or result in a very crispy cookie).
  • Let cool on tray for 5-10 minutes and then  transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
CONGRATULATIONS JOANNE! 
Your wedding is going to be beautiful and I am so happy for you and theboy :P

<3
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