I am in the camp that chocolate chip cookies should not have very many chocolate chips. I prefer to love on all the flavors. However, I realize I’m one of the few. So after much searching, I found a secret ingredient that makes them good enough for me and good enough for everyone else . . . liquid smoke.
As the name suggests, liquid smoke is a liquid that tastes like smoke—it replicates the flavor produced by smoke-curing without actually requiring you to smoke anything. When shopping for liquid smoke, be aware that some brands add seasonings, flavorings like molasses or vinegar, or colorants like caramel. Liquid smoke should just be smoke and water, and there are brands that are exactly that simple.
Of course, liquid smoke makes chilis, burgers, and anything Mexican taste AMAZING! It also mixes just right with chocolate. But most everything goes well with chocolate, right?
Ingredients
- 1 stick salted butter
- 1½ cup white sugar
- 2 tablespoons caramel sauce
- 1 teaspoons vanilla extract
- 1 teaspoon liquid smoke
- 2 eggs
- 2¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 bag semisweet chocolate chips
Instructions
- 1. Add the sugar, caramel sauce, liquid smoke, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.
- 2. Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. 3. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.
- 4. Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 13-15 minutes. Let stand for a few minutes - they will lose a little of their puffiness but they should stay thick and hold together well.
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