These giant cookies are fudgy and chewy in the center but perfectly crisp around the edges. The salted caramel enhances the flavor to create a well-balanced treat.
When I originally came up with the recipe for these cookies, I thought I might end up with a chocolate cookie that came out of the oven with oozing caramel. Rather, the cookie dough absorbed the salted caramel in the process of baking and the result was quite different. A rich and fudgy chocolate cookie with the salted caramel undertone and perfect crispy edges happened instead. I can’t say I was disappointed.
The dough is easy to make, it just requires some chilling for ease of use. After that, giant cookie dough mounds are formed with a well for the caramel to sit.
A littler caramel oozed out the edges while baking in some of them, and it wasn’t such a bad thing.
- 9 ¼ ounces (~2 cups) all-purpose flour
- 2⅛ ounces (~¾ cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 ounces (1 ¼ cup / 2 ½ sticks) unsalted butter, softened at room temperature
- 15 ounces (~2 cups) granulated Sugar
- 2 large eggs (1 x-large + 1 yolk)
- 1 tablespoon vanilla extract
- 1½ cup semi-sweet chocolate chips
- ¼ cup Salted Caramel
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl; and set aside
- In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on high speed until light and fluffy
- Add eggs and vanilla; mix on medium speed until combined
- Scrape sides of bowl with a spatula and then slowly add dry ingredients with mixer on low just until combined
- Stir in chocolate chips
- Chill dough for at least two hours or up to twenty four hours for best results (dough will also be easier to work with)
- When ready to bake, pre-heat oven to 375 and line baking sheets with parchment paper
- Using a medium cookie dough scoop or tablespoon, drop 11 scoops of dough on baking sheets lined with parchment paper 2-3 inches apart (cookies will spread a lot)
- Use your thumb to make a well in center of cookie dough
- Carefully spoon about a teaspoon of caramel into well of cookie dough being careful not to overflow
- Scoop remaining dough over caramel-filled cookie dough to cover
- Bake for 12-15 minutes or until cookies are set on top
- Allow to cool on cooling rack before serving
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