I’d been looking for a decadent cookie for a while; something chewy and preferably chocolate that would be a big, jumbly mouthful of goodness.
When I saw these, I knew they were what I was looking for, and I was right. These buttery cookies are the real deal, stuffed with bits of caramel, milk chocolate, and topped with delicate sea salt. They have the perfect cake-cookie consistency and are delightfully soft and mellow with a glass of milk.
- 1 stick butter
- 1 1/2 cups light brown sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 cups all-purpose flour
- 3.5 oz dark chocolate chips
- fleur de sel, for sprinkling
- approx. 15 pieces of milk chocolate
- 15-16 salted caramels (I used homemade ones)
- Line a baking tray with parchment paper. Preheat your oven to 30 degrees Farenheit.
- In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs.
- Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.
- Take 1 heaping tablespoon of dough and plop it onto the baking tray. Use your finger make a large indentation in the center of the dough; fill the indentation with a caramel and top with a piece of chocolate. Top with a flattened tablespoon of dough, and seal the edges. Repeat with remaining cookie dough, until you have used up all the dough.
- Sprinkle with fleur de sel and bake for 8-10 minutes.