Guess who has two thumbs and used them to make bonkers delicious cookies?! That’s right, me! Under normal circumstances, if you guessed pretty much anyone else you would be right. And I do mean anyone; my cat could make better cookies, and he has no thumbs. Cookies are one of those things that I really struggle with for some reason, but last year I made it my mission to not suck so much at cookies and here we are.
This recipe is slightly adapted from Izy of Top With Cinnamon. Her post has a great tutorial on making salted caramel (useful for this recipe), a video (fun to watch), and prettier pictures (perfect for drooling over). I tried, and failed, to make my own caramel. The process was going quite well until the end and things got lumpy. Not to worry, I was already prepared for possible failure and had bought a bag of caramels from the grocery store for this precise reason. I maybe a cookie master now, but caramel making is going to need practice.
Chocolate Cookies with Molten Caramel & Chocolate
adapted from Top With Cinnamon
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar (I prefer dark)
- 1/2 cup cocoa powder
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 cups all-purpose flour
- 1/3 + 1/2 cup chocolate chips (I used actual chocolate, chopped up in small chunks)
- sea salt for sprinkling
- 20 soft caramels (I used Kraft’s)
- approximately 1/3 cup milk, slightly warm
Cream the butter and brown sugar together, then incorporate the eggs, vanilla, cocoa powder, salt, and baking powder. Slowly add in the flour. Finally, fold in 1/3 cup of chocolate chips. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Spray baking sheets with non-stick oil or use parchment paper.
Melt the 1/2 cup of chocolate chips. This can be done on the stovetop or in the microwave. If using the stove, heat a saucepan with water, place a metal bowl with the chocolate chips in it above the saucepan and mix the chips until melted. Then mix in 2-3 tablespoons of milk. If using a microwave, melt the chips in a bowl and add the same amount of milk. Be careful not to burn your chocolate in the microwave!
In a separate bowl, melt down your caramels and add another 2-3 tablespoons of milk to create a caramel sauce. Add some sea salt if you like salted caramel.
Take the cookie dough out of the fridge. Using about a tablespoon of dough, create a bowl and fill it with chocolate and caramel. Then close the bowl into a ball (use more dough if you need to plug any holes). Place on a baking sheet and gently flatten, but be careful not to let any of the filling spill out. When all the cookies have been made, sprinkle with sea salt and place in the oven. Bake for 8-10 minutes.