If it were for me, we could skip Halloween all together and dive right into Christmas season. Do you also feel that way? For me fall is perfect for a nice cookie, they are simply comfort food for me, cozy and simple. I remembered that I have a wonderful chocolate cookie on the blog with a caramel center. So I decided to revisit the recipe and tweak it a little bit. I mean, I originally published the recipe in 2017 and I do have a bit more baking experience under my belt. You won’t believe how many cookies I have baked in the last seven years as a pronounced cookie monster. The below recipe has a slightly lower amount of butter and chocolate chunks and I also decided to make them a bit smaller. Also, I decided to sprinkle the cookies with sea salt after baking. Seriously, it took nothing for the cookies to disappear and I need to make more again…
Other than that there is not much to say about the recipe, the chocolate cookies come together really quickly. You could probably stuff them with caramel right away. However, in my experience they are much easier to roll if you chill them for at least an hour. But be warned, you will have quite a mess on your hands, so if you prefer, you can use gloves instead. But now let’s get down to business and get these cookies going!
These chocolate cookies don't take long to mix, however, you will need to chill them for a bit so that you can roll them better and stuff with a caramel. But believe me, it is worth the wait! Cream the butter in a large bowl, add the sugars and cream for a couple of minutes. Add the egg and vanilla extract and mix a little more. Sift the flour, cocoa powder, baking soda on top of the butter mix and mix on low speed until evenly dark brown. Stir in the milk, then fold in chocolate chunks. Chill for at least half an hour or overnight. Preheat oven to 180 degrees Celsius and line one baking sheets with parchment paper. You may wish to use gloves as rolling the cookie dough is a little messy. Take dough out of the fridge and use one teaspoon for the bottom of the cookie. Place the caramel on top, scoop a second teaspoon of dough on top and then roll into a ball with your hands, try to cover the caramel completely. Repeat with all dough, for me I got 18 stuffed cookies total. Bake for about 12-14 minutes. The center should still look soft and only the edges should be brown. Let cookies sit on baking sheet and sprinkle with some sea salt if using.Chocolate Cookies with a Caramel Center
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Instructions
P.S.: Can I interest you in these melting brownie cookies?
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