For my second August post from Baking with Dorie by Dorie Greenspan, I made the Caramel Crunch-Chocolate Chunklet Cookies. These are like a shortbread chocolate chip cookie, made using the slice-and-bake method, and baked in muffin tins, which retains their round shape while adding a bit of caramelization around the edges. They are both crunchy and tender, and, I can attest that they disappeared quickly!
I also took the liberty of adding a sprinkling of Maldon salt on the tops. I love the combination of salty and sweet, especially for chocolate chip cookies.
Stop by the Tuesdays with Dorie website to see which recipe the other bakers made this time.
