Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ⅔ cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 18 small caramel squares or white chocolate truffles (for stuffing)
- Flaky sea salt (for topping)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks light, fluffy, and pale. Add the egg and vanilla extract, beating again until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Turn your mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overwork the dough. Fold in the chocolate chips by hand. For the best texture, cover the dough and chill it in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin and enhances the chewy texture.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about two tablespoons of dough and flatten it in the palm of your hand. Place a caramel square or white chocolate truffle in the center, then wrap the dough around it, rolling it into a smooth ball. Place the balls on the baking sheet, spaced 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft. Sprinkle with flaky sea salt immediately after removing them from the oven. Let them cool on the pan for 10 minutes before transferring them to a wire rack.
- Cook Time: 32 minutes