Double Chocolate Chip Cookies Stuffed With Caramel
Chocolate and caramel are great friends in my world and I have found very few times that they do not go together. This cookie is the best of both, a decadent chocolate cookie with chocolate chips with a center full of sweet soft caramel.
  1. In a mixer place butter (make sure it is soft) and sugar. Cream together until fluffy
  2. Once the butter sugar mixture is ready add in the eggs one at a time. Then the vanilla.
  3. In a bowl combine flour, cocoa powder, salt, cornstartch and baking soda.
  4. Add your dry ingredients to the wet ingredients. Half at a time to make sure it gets fully incorporated. Note the tough will be very thick. Add in chocolate chips and mix with paddle attachment.
  5. Refridgerate the dough for 3-4 hours.
  6. Using a tablespoon measuring spoon scoop out dough. Roll into a ball around a caramel candy.
  7. Chill cookies dough balls for another 20 minutes. Preheat oven to 350F.
  8. Bake for 9-11 minutes until done. Take them out when they still look a bit soft. Let sit on coookie pan for a few minutes to set up.
  9. Remove to wire wrack. If any seem to be leaking leave them alone on the pan and get the rest off. If they seem to soft move to a cold pan that has wax paper or a silipat on it. To keep the caramel from going all over the wire wrack. If it is leaking move to the cold pan and place in the refridgerator for a little bit to let the caramel set back up. Try to keep the cookie as flat as possible when moving it so it doesn’t break.
Recipe Notes

These are great fresh out of the oven. After they have cooled you can warm them up for about 10 seconds in the microwave and they are just delightful.


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