Description
Sweet chocolate chip cookie magic meets gooey caramel in this irresistible dessert. Layers of buttery dough and rich chocolate promise a comforting indulgence you’ll savor with pure delight.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- 16 soft caramel candies (like Werthers or Kraft), unwrapped
- ¾ cup packed brown sugar
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- 2 ¼ cups (280 g) all-purpose flour
- 1 large egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 1 ½ tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- Flaky sea salt, for sprinkling
Instructions
- Dough Preparation: Blend flour, baking soda, cornstarch, and salt in a medium bowl. In a separate large bowl, thoroughly whisk melted butter with brown and granulated sugars until smooth. Incorporate egg, egg yolk, and vanilla, then gently fold in dry ingredients and chocolate chips until just combined.
- Chilling Process: Encase dough completely and refrigerate for a minimum of 1 hour, allowing flavors to meld and preventing excessive spreading during baking.
- Caramel Infusion and Assembly: Heat oven to 350°F (175°C) and line baking sheets with parchment. Scoop dough portions, gently flatten, and nestle caramel candy in the center. Carefully envelop caramel completely, rolling into uniform balls. Arrange cookies with ample spacing on prepared baking sheet.
- Baking and Cooling: Bake 11-13 minutes until edges transform to a delicate golden hue and centers appear slightly soft. Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
- Finishing Touch: While cookies retain warmth, sprinkle with flaky sea salt to enhance flavor complexity. Permit slight cooling to experience the luscious, molten caramel center.
Notes
- Chilling dough is crucial to stop cookies from becoming flat pancakes. Cold dough helps maintain shape and creates thicker, chewier texture.
- Use soft caramel candies and ensure they’re completely enclosed within dough to prevent leaking during baking. Room temperature caramels work best.
- Remove cookies from oven when edges are golden but centers look slightly underbaked. They’ll continue cooking on hot baking sheet, creating soft, gooey middle.
- Swap regular flour with gluten-free blend, use dairy-free butter alternative, and select vegan chocolate chips to make recipe allergen-friendly without compromising taste.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg