{recipe} Salted Double Chocolate Cookies Stuffed with Caramel
These are some pretty magnificent chocolate caramel cookies! I have been eating them like crazy. A tiny bit salty, not too sweet, oozing molten caramel… yeah. So good.
Awhile back I made some chocolate cookies that I thought were the absolute best double chocolate chip cookies that had ever or would ever existed… and then today I had a flash of brilliance that led me to make the same cookie dough, then wrap the dough around caramels for a molten caramel center and sprinkle the cookies with salt.
These might seem tricky with the caramel stuffing but I promise it requires only a beginner-level baker to achieve it. Try them, you won’t be sorry!
One note: You might wonder why I specify using miniature chocolate chips, but it’s because it makes the dough a lot easier to wrap around the caramels.
RECIPE: Double Dark Chocolate Cookies Stuffed with Caramel
makes about 3 dozen
INGREDIENTS:
- 2 1/2 cups miniature semi-sweet chocolate chips, divided
- 3 oz. unsweetened baking chocolate
- 1/4 cup butter
- 3 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 Tblsp brewed coffee or espresso
- 1/2 tsp salt
- 6 Tblsp flour
- 1 tsp baking powder
- about 20 soft caramel candies (like Kraft or something fancier)
- coarse salt like fleur de sel or sel gris
METHOD:
- In a double boiler, melt 1 1/2 cup of the chocolate chips with the unsweetened chocolate and the butter. (If you don’t have a double boiler, you can put about 1 inch of water in a pot and set a stainless steel bowl over it to use as a makeshift double boiler.)
- Meanwhile, whisk together eggs, sugar, vanilla, coffee, and salt.
- When chocolate is melted, pour into egg mixture and whisk well to completely combine.
- Add flour and baking powder. Switch to a wooden spoon or spatula and mix until completely combined, with no streaks of flour.
- Stir in remaining 1 cup chocolate chips.
- Chill dough for at least 2 hours.
- Preheat oven to 350 degrees F. Prepare a sheet pan or cookie sheet with parchment paper. Cut caramels in half with a sharp knife.
- Form a wad of dough around a half caramel, using about a generous tablespoon of dough. Place on cookie sheet with space between as they will spread.
- Sprinkle each cookie with a very small pinch of coarse salt.
- Bake for 10-12 minutes, until cookies have a slight crust on them but are still soft inside.
- Cool on wire racks. Caramel will be molten lava hot for about 15 minutes and then will cool but stay soft.
Wow, these look amazing. I’m not sure I have more room on my baking list this year but this will definitely go in the file to try soon. Happy Holidays, Karen!
That’s great recipe and the cookies looks delicious!
@dietrich thanks!!
I made these for my co-workers in Boulder! They are delicious, and a big hit!
@Ben Bowler Hooray! Thanks for letting me know. 😉