Description
Soft, fudgy dark chocolate cookies with a hidden molten caramel center and a sprinkle of flaky sea salt. Easy to make, rich in flavor, and perfect for gifting or holiday baking.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (125g) all-purpose flour, spooned & leveled
- 2/3 cup (55g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 2 Tbsp (30ml) milk
- 1 1/2 cups (270g) semi-sweet or dark chocolate chips
- 18 chocolate-coated caramels, such as Rolos (or soft wrapped caramels)
- Flaky sea salt, for sprinkling
Instructions
- Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy.
- Add wet ingredients: Mix in the egg and vanilla until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Make the dough: Add the dry mixture to the butter mixture. Pour in the milk and mix until a thick dough forms. Fold in the chocolate chips.
- Shape the cookies: Scoop about 2 tablespoons of dough, flatten, place a caramel in the center, and wrap the dough fully around it.
- Chill: Refrigerate the cookie dough balls for 30 minutes.
- Bake: Preheat oven to 350°F (177°C). Bake for 10–12 minutes, until the edges are set.
- Finish: Sprinkle flaky sea salt on top and cool for 10 minutes before serving.
Notes
- Seal the dough tightly around the caramel to prevent leaking.
- Chill the dough balls to help maintain shape and create a fudgy center.
- For extra richness, use dark cocoa powder.
- Warm baked cookies for 10 seconds to re-soften the caramel
- Prep Time: 20 minutes
- Cook Time: 30 minutes