These cookies are so fudgy and full of caramel. Think twice if you want to eat more than one of these because they're just too rich. The batter is thick, but once you add in the last ingredient, a mixture of melted chocolate and butter (image below), the batter really takes on its gooey, brownie like texture.
Once the dough is combined you can start scooping it onto a baking sheet. Each cookie is comprised of a tablespoon of dough with caramel on top and a half scoop of dough to cover the caramel. It's important to make sure that the caramel is completely sealed within the dough or else it could leak out when baked.
The result is a collection of large lumps of dough, resembling a two-part snowman.
Bake these cookies at 300 F for 18 minutes until the top of the cookie has developed a shell.
These cookies are everything -- densely packed with chocolate and caramel with a touch of salt on top!
Recipe
Makes: 16 cookies Time: 40 minutes
Ingredients
16 salted caramels
2 cups semi-sweet chocolate chips
4 tbsp butter
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp salt
1 cup granulated sugar
3/4 cup brown sugar
4 eggs, at room temperature
4 tbsp whole milk
2 teaspoons vanilla extract
Sea salt to top
Directions
Roll each caramel into a ball and place them in the freezer to harden while you make the dough.
Preheat oven to 325 F.
Place chocolate and butter in a small bowl and microwave in 15 second increments, mixing in between, until the chocolate is completely melted. If the mixture isn't smooth, whisk it to melt any last chocolate chunks.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl mix together the sugars, eggs, milk, and vanilla.Add in the flour, cocoa powder, baking powder, and salt and stir until the dough is just mixed.
Fold in the chocolate/ butter mixture stirring until everything is just combined.
Use an ice cream scoop to place tablespoon sized balls onto the prepared baking sheets, leaving an inch in-between each cookie. Press a caramel in the center of each cookie, then top with an additional 1/2 tablespoon of dough. Lightly press the edges together to seal in the caramel.
Place pans in the oven and reduce heat to 300 degrees. Bake for 18-20 minutes then sprinkle the top of each cookie with a pinch of flaky sea salt. Allow cookies to completely cool on the baking sheet before serving.
Recipe adapted from Baker by Nature's recipe soft batch salter caramel chocolate fudge cookies.
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