Description
Rich, decadent, caramel-filled dark chocolate cookies that melt in your mouth.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 1/2 cup dark chocolate chips
- 1 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened natural cocoa powder
- 1 1/2 cups PC Black Label 00 Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 14–16 small soft caramel candies
- 1/4 cup white chocolate chips
Instructions
- In a double-boiler (or the microwave), on medium heat, combine butter and chocolate chips, stirring until the chocolate chips have completely melted. Let cool for 5-8 minutes.
- In a large mixing bowl, blend the eggs, brown sugar, and vanilla until smooth (you can use an electric mixer for 30 seconds-1 minute). Slowly pour in the melted chocolate and butter, mix until blended.
- Next, add in the cocoa powder, PC Black Label 00 Flour, baking powder, and salt – stirring until well combined. Again, you can use a an electric mixer here to help you out.
- Once the dough is prepared, cover it with plastic wrap and let stand in the fridge for 1 ½ hours or overnight. If you do overnight, you will have to let it sit at room temperature for about 20 minutes before using it as it will be too firm.
- Preheat oven to 350 F and line two baking sheets with parchment paper.
- Unwrap caramel squares, and slightly flatten them (using your hands or rolling pin) to better fit in the cookies.
- Using a measurment spoon scoop 1 Tbsp of dough and roll it into a ball, slightly flatten it and place a caramel in the center. Spoon another 1 Tbsp of dough, roll it into ball then top the bottom half with it, slightly flattening and sealing the sides together.
- Repeat until all the dough is used, it should make around 14-16 cookies.
- Once all the cookies are on the baking sheets, add a few white chocolate chips to the top of each cookie.
- Bake for 10-12 minutes. Allow cookies to cool for 15 minutes before moving or serving. Ideally, transfer them to a wire rack to cool completely through before storing. Enjoy!
Notes
- If the dough is too wet when you’re working with it, sprinkle a little bit of flour on it to manage it better (use sparingly!). Keeps for 1 week in the fridge in a air-sealed container.
- Cook Time: 12