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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Mmm these cookies look so good!!
Yum!!! I love that these are so easy to make! Want!
You are KILLING IT with all these salted caramel desserts. ANd…just bookmarked this :D
amazing! I love the idea of it absorbing the caramel! yum!
ooooooh I like the sound of that-dough absorbing caramel? YESSSS!!! To die for!
I’m imagining the chewiness that results from salted caramel absorption. Yes, pretty perfect.
These are so yummy!! We are known to be the cookie monster in our home and that means that cookies like these would not last one day in our house. Great recipe! Love the chewy caramel inside, perfect!
xxoo Anna and Liz
Can’t go wrong with filling a fudgy cookie with salted caramel!
Mmmm there is something about salted caramel that makes everything better!
These look heavenly! Wow!