Nouveau Chocolate Chip Cookies

I'm always in pursuit of new (Nouveau) cookie recipes. Here's a twist on the iconic All American Chocolate Chip Cookie. It contains the addition of Caramel and Sea Salt, both ingredients that have a French connection.

Caramel:
The English word that originates from the French word, Caramel.

Sel de Mer:
When I think of great Salt, it's always French Sel de Mer. When we travel to France we alway bring back plenty of Sel de Mer.

Chocolate Chips:
They were originally created by the Nestlé family in Switzerland as a Chocolate Chunk. The Nestle family has been credited for making some of the best Chocolate in the world, Swiss Chocolate.

Toll House Chocolate Chip Cookies:

Back in 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style toll house located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers..
	Here, passengers paid tolls, changed horses, and ate much-welcomed home-cooked meals. It was also here, over 200 years later, that the Wakefield decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn.

When you put these three ingredients together and the French, Swiss and American background, you have the Nouveau Chocolate Chip Cookie.

Nouveau Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.

8 TBS Butter, room temperature
6 TBS Brown Sugar
4 TBS Granulated Sugar
2 Egg Yolks
1 tsp Vanilla
1 C Flour
1/2 tsp Medaglia d'Oro Espresso Coffee Powder
1/2 tsp Baking Powder
2/3 C Dark Chocolate Chips, I use Guittard Noir or Hershey's Special Dark.
9 Caramel Squares sliced into 36 pieces. This recipe make 1 dozen Cookies and you need 3 slices for each Cookie.
Sea Salt

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat for 5 minutes.

Add:
Egg Yolks
Vanilla
Mix just until combined.
Don't overbeat.

In a Small Mixing Bowl:
Flour
Espresso
Baking Powder
Whisk well.
Add to the Mixer and mix just until combined.

Add:
Chocolate Chips
Mix just until combined.

Divide the dough into 12 equal pieces.
Roll each piece into a ball.
Gently press 3 slices of Caramel onto the top of each ball without flattening the dough.
Place the dough 4" apart onto the Sheet Pan.
Bake 10 minutes

Remove the pan to a rack and immediately sprinkle each cookie generously with Sea Salt.
Allow to cool for 5 minutes.
Transfer cookies to a rack to cool completely.

Enjoy!
Peace in the Kitchen!