How to make Chewy Chocolate-Caramel Cookies
Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and mix until combined.
Step 5: Gradually mix in the dry ingredients until a thick dough forms.
Step 6: Scoop about 2 tablespoons of dough and flatten it slightly. Place a caramel candy in the center, then wrap the dough around it, sealing completely. Repeat with remaining dough.
Step 7: Place cookies on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but centers are still soft.
Step 8: Remove from the oven and immediately sprinkle with sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Recipe Variations and Possible Substitutions
- Use dark chocolate cocoa powder for a more intense chocolate flavor.
- Add chopped chocolate or chocolate chips to the dough for extra richness.
- Try different fillings like peanut butter cups or chocolate truffles.
- For a nutty twist, press a pecan half or chopped nuts into the top of each cookie.
Storage and Reheating Tips
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookie dough balls (without baking) for up to 2 months. Bake directly from frozen, adding an extra minute or two.
- To enjoy warm, microwave cookies for 8-10 seconds to remelt the caramel centers.
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