When I need some inspiration for baking, I look in my pantry for what kinds of chocolate I have on hand. I also look for what kinds of oats and sugars are free flowing, just waiting to be baked. I am often surprised by what I find! Today, I stumbled upon a purchase I made earlier this year and was pleasantly surprised. This Sea Salt Caramel Chip Chocolate Cookie Recipe mimics the best of brownie recipes and goes down smoothy with a tall glass of milk. Only taking a whopping 10 minutes to mix up, and  only 20 minutes until you are chowing down, these cookies are sure not to let you down.

Makes 32 Sea Salt Caramel Chip Chocolate Cookies (1 tbsp of dough per cookie)

• 1/2 cup butter or margarine, softened (1 stick)
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup good quality cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 2/3 cups Chipits Sea Salt Caramel Chips (1-283g pkg.)
  • Quick tip: save 1/4 of the chips for decorating the top of the cookies

Directions from A-Z:

1. Preheat the over to 350 degrees and line 4 cookie sheets with parchment paper.
   •  Quick tip: parchment paper can be re-used many times for any kind of cookie batter
2. In a medium bowl, mix together flour, cocoa, baking soda and salt.
3. In another bowl, beat together butter, brown sugar and white sugar. Add eggs and vanilla extract and beat until just blended.
4. Gradually blend in the flour mixture until combined.
5. Mix in the Sea Salt Caramel Chips until combined.
6. Bake for 7-9 minutes
   • Quick tip: remove the cookies as soon as they are not shiny on the top, this is the best way to tell when dark cookies are finished baking
7. The last step is quite obvious (to me at least): Pour yourself a cup of milk, take a bite of a Sea Salt Caramel Chip Chocolate Cookie, and drink some milk. Ahhhh. Repeat all steps.

This recipe was found on the back of the Sea Salt Caramel Chip bag from Hershey’s. The online recipe can be found here.