Caramel Choco Chip (Printable Version)
Pillowy, golden-edge cookies stuffed with caramel and chocolate chips in gooey centers.
# What You'll Need:
→ Dough Base
01 -
2 large eggs
02 -
1.5 teaspoons vanilla extract
03 -
156 grams granulated sugar
04 -
161 grams packed brown sugar
05 -
206 grams salted butter, melted but not too hot
→ Dry Ingredients
06 -
0.25 teaspoon salt
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
390 grams all-purpose flour, scooped and leveled off
→ Add-ins
10 -
35 soft caramel candies (try Werther’s Original Soft Caramels)
11 -
340 grams semi-sweet chocolate chips
# Step-by-Step Guide:
01 -
If you want, you can get the dough balls stuffed with caramel ready and pop them in the fridge (sealed up) for up to three days before you bake them off.
02 -
Put the shaped dough balls on a tray, cover lightly with a towel, and freeze until they're solid. After that, move them to a tightly sealed freezer box for up to three months. You can bake them straight from the freezer, just like normal.
03 -
Once the cookies are cool, pop them into a lidded container. They'll keep fine at room temperature about five days or tuck them in the fridge if you want them to stay fresh even longer. Heating them up quickly before eating brings back that gooey texture.
04 -
Right after taking them out, grab a round cookie cutter and gently swirl each still-hot cookie into a chubby, round shape. Let them cool off on the tray until they're just a bit warm before diving in.
05 -
Slide the trays in for 10 to 12 minutes. You're looking for golden edges while the middles still seem a tad soft. Pull them out and let them finish setting up as they cool.
06 -
Heat your oven to 185°C. Grab your baking trays, lay down parchment paper or a silicone mat. Drop on 5 or 6 dough balls per tray, giving them some space so they don't spread into each other.
07 -
Scoop dough into hefty 90-gram balls, flatten them out and tuck a whole caramel inside each. Pinch the dough closed around the caramel so nothing seeps out. Stick a couple caramel bits and a sprinkle of chocolate chips right on top.
08 -
Stick the dough in the fridge or freezer for about 20 minutes so it firms up a bit.
09 -
Dump in all those chocolate chips and stir until every bit of dough’s got some chocolate running through it.
10 -
Pour in the flour, then add baking powder, baking soda, plus salt. Stir everything with a spatula or wooden spoon. Even if it looks crumbly at first, keep mixing until it holds together.
11 -
Toss in the eggs and pour in the vanilla. Whisk until it's all smooth and looks even—should take less than a minute.
12 -
Grab your biggest mixing bowl and stir together the melted (but not hot) butter with the brown and white sugars. Work it until it all looks blended.
13 -
Peel all the wrappers off the caramels. Set aside 15 whole ones to stuff in your dough later; chop up the others (just 2-3 cuts each) to save for topping your cookies.
# Additional Notes:
01 -
Make sure you wrap the dough around the caramels so nothing escapes when baking. Using a kitchen scale really helps get all your cookies the same size.