Caramel-Stuffed Double Chocolate Cookies
Decadent chocolate cookies filled with chocolate chunks, and stuffed with a center of gooey chewy soy sauce-salted caramel.
Servings 12 Cookies
Calories 412kcal
Ingredients
- 1 Cup Unsalted Butter room temperature
- ¾ Cup Brown Sugar
- ¾ Cup Granulated Sugar
- 1 Egg room temperature
- 3 oz Dark Chocolate melted and cooled slightly
- 1 ¼ Cups All-purpose flour
- ¼ Cup Cornstarch
- ¼ tsp Salt
- ½ tsp Baking Soda
- ½ tsp Cream of Tartar
- ⅓ Cup Cocoa Powder
- ¾ Cup Chocolate Chunks
- 12 Soy Sauce Salted Caramels about ⅓ of a batch
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, until fluffy, about 2 minutes on medium-low speed.
- Add in the egg and slightly cooled melted chocolate, and continue mixing until combined.
- In a medium mixing bowl, combine the flour, cornstarch, salt, baking soda, cream of tartar. Whisk together until the mixture is uniform.
- Add the dry ingredients into the mixer with the wet, and mix on low until they are just incorporated, and there are no obvious flour pockets. Then mix in the cocoa, again just until combined.
- Fold in the chocolate chunks using a silicone spatula, until well distributed. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes, or longer. If chilling longer, let the dough sit for 5-10 minutes at room temperature before the next step.
- Form 1 ½ inch diameter balls of the cookie dough around cubes of caramel. The easiest way to do this is to make two small disks, and then wrap them around the caramel. Place the cookies on a parchment lined baking sheet 2 inches apart.
- Place the entire tray in the freezer for 20 minutes. Meanwhile, preheat the oven with a rack in the center to 350°F.
- Once frozen, bake the cookies for 5 minutes, rotate pan and bake another 5; until starting to look dry at the edges, and have flattened out.
- Allow the cookies to cool completely on the pan (if you need to use the same pan again, carefully remove the parchment paper onto a flat surface) and enjoy.
Notes
- Make ahead tips:
- The caramels should be prepared at least a day in advance of baking the cookies.
- The cookie dough can be made 1-2 days in advance and paused at the fridge chilling step, if needed.
- You can also store the baked cookies in a sealed container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months. Fully thaw refrigerated or frozen cookies before serving.
- Substitutions:
- You can use 1 tsp of baking powder to replace both the baking soda and cream of tartar.
- If you do not want to make homemade caramel, I haven't tried this recipe with store bought candies, but if you do, use chewy caramel cubes.
- You can use chocolate chips instead of chunks, but I found that since I was melting chocolate bars anyway, it was easy enough to chop a few.