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.
Cookies adapted from Hershey’s
Makes 22 cookies
9 ¼ ounces (~2 cups) all-purpose flour
2 1/8 ounces (~¾ cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 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
1 1/2 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