Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 12 soft caramel candies (unwrapped)
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting the cocoa powder is a great idea here to ensure there are no bitter lumps in your dough.
- In a large mixing bowl, beat the softened butter with the white and brown sugars until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer. Add the egg and vanilla extract, beating again until fully combined and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the flour streaks disappear—do not overmix. Fold in the chocolate chips using a spatula. The dough should be thick and slightly tacky.
- Scoop about 2 tablespoons of dough and flatten it in the palm of your hand. Place one unwrapped caramel candy in the center. Fold the edges of the dough up and around the caramel, rolling it into a ball between your palms. Ensure the caramel is completely sealed inside so it doesn’t leak out during baking.
- Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 10 to 12 minutes. The edges should look set, but the centers will still appear slightly soft. Sprinkle with flaky sea salt immediately if desired. Let the cookies cool on the pan for at least 10 minutes to allow the caramel to set before moving them to a wire rack.
- Cook Time: 32 minutes