I made these cookies for Thanksgiving and they were a bit hit. They have a rich, chocolatey flavor, and the caramel adds a sweet and chewy element. I hope you'll try them!
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 cups dark chocolate chips, or semi-sweet
- 30 soft caramel candies, unwrapped (I used Werther's Soft Caramels)
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat baking mat and set aside.
2. In bowl of a stand mixer fitted with a paddle attachment, whip the butter until smooth and creamy, about a minute or so. Add the brown sugar and the granulated sugar. Continue beating on medium speed for 2 more minutes, until light and fluffy, scraping sides of bowl as necessary.
3. Add eggs, one at a time. Then add the vanilla, baking soda, and salt. Mix until smooth, scraping sides of bowl to fully incorporate ingredients.
4. In a separate bowl, measure out the flour, sift in the cocoa, and stir to combine. Turn mixer to low and add the flour/cocoa mixture to the wet ingredients a little at a time, mixing until just until the dough comes together.
5. Remove the mixing paddle and stir in chocolate chips with a large spoon.
6. Flatten caramels using fingers or a rolling pin.
7. Scoop dough using a medium (2 tablespoon) cookie scoop and form a well in the middle of each cookie. Press a caramel into the indention and seal dough around caramel, making sure no caramel is exposed. Place cookie dough onto prepared baking sheet.
8. Bake for 9-11 minutes until edges are set. Do not overbake. Allow cookies to cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.
If you love holiday romances, I have several to offer.
They look so delicious! I could probably eat a bucket full.
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