Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
- 24 caramel candies (wrapped)
- Sea salt flakes (for sprinkling)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Assemble the Cookies:
- Take a heaping tablespoon of cookie dough and flatten it in your hand. Place a caramel candy in the center and fold the dough around it, forming a ball. Ensure the caramel is completely enclosed.
- Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly on the baking sheet after being removed from the oven.
- Cool and Add Sea Salt:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Just before serving, sprinkle a small pinch of sea salt flakes on top of each cookie.
- Serve:
- Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 220 kcal
- Fat: 11g
- Carbohydrates: 29g
- Protein: 2g