Salted Caramel Double Chocolate Cookies

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)
  1. Line a baking tray with parchment paper. Preheat your oven to 30 degrees Farenheit.
  2. In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs.
  3. 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.
  4. 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.
  5. Sprinkle with fleur de sel and bake for 8-10 minutes.
wrapped caramels
 cookie mixture
This entry was published on September 21, 2012 at 9:02 pm and is filed under Delectables. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Salted Caramel Double Chocolate Cookies

  1. amazingest on said:

    look so RICH, aint it?

  2. Anonymous on said:

    looks great wanna make one for me to taste

  3. sounds delicious!

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