Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the eggs and vanilla extract, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a thick cookie dough forms.
Step 6: Fold in the chocolate chips and chopped milk chocolate pieces.
Step 7: Scoop portions of dough and flatten each slightly in your hand.
Step 8: Place a soft caramel candy in the center of each dough portion.
Step 9: Wrap the dough around the caramel and roll into balls.
Step 10: Place the cookie dough balls onto the prepared baking sheets, spacing them apart.
Step 11: Press extra chocolate pieces onto the tops of the cookies.
Step 12: Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Step 13: Sprinkle the cookies with sea salt flakes immediately after baking.
Step 14: Allow the cookies to cool on the baking sheet for 10 minutes before serving.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
Warm the cookies in the microwave for 10 to 15 seconds to make the caramel center gooey again.
You can freeze the cookie dough balls before baking for up to 2 months.
Bake frozen dough directly from the freezer, adding 1 to 2 extra minutes to the baking time.
Continue on the next page