This is a variation of Nestle’s Toll House chocolate chip cookies in which the chips are caramel (vs. chocolate) and there is cocoa powder in the dough.  Otherwise, it is the same cookie.  This recipe will make about 60 cookies and takes about an hour.  They were popular at last night’s choir party.  These would be good cookies to make with children.

2-1/4 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1-1/4 tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) salted butter, softened

¾ cup granulated sugar

2/3 cup packed brown sugar

1-1/4 tsp. vanilla extract

2 large eggs

9 oz. bag (1-1/2 cups) caramel morsels (I used Nestle Toll House brand)

Preheat oven to 350 degrees.

Mix together in a medium bowl the flour, cocoa powder, baking soda and salt.

In the bowl of a stand mixer, cream together the butter and sugars.  Add the vanilla extract and beat in the eggs one at a time.  Add the dry mixture to the bowl in increments.  Stir in the caramel morsels.

Line 4 baking sheets with silicon baking mats or baking parchment.  Using a 1-inch scoop, space about 15 balls of dough on each cookie sheet.  Bake the sheets 2 at a time for 9-11 minutes, or until the centers are set.  Rotate the sheets at the halfway point.  Cool the baked cookies in the baking sheet for 2 minutes, and then move them to a wire rack to finish cooling.