SEA SALT CARAMEL CHIP CHOCOLATE COOKIES
½ c. butter or margarine, softened
¾ c. light brown sugar, packed
½ c. granulated sugar
1 tsp. vanilla extract
2 eggs
1½ c. all-purpose flour
½ c. Hershey’s cocoa
½ tsp. baking soda
¼ tsp. salt
1 2/3 c. Hershey’s sea salt caramel baking chips
Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Beat butter, brown sugar, granulated sugar and vanilla in large bowl until well blended. Add eggs; beat well. Stir together flour, cocoa, baking soda, salt and blend into butter mixture, blending well. Stir in caramel chips. Drop by rounded teaspoons onto prepared cookie sheet. Bake 7 to 9 minutes or until cookie is set. Do not over-bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.  
 
GINGER SNAPS
These cookies were first baked commercially in 1862. The first published recipe was in 1805. They have a long history in Engl...