Chocolate Caramel Cookies
Chocolate Caramel Cookies
Photography by Matthew Kimura
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| PER COOKIE: about | - |
| cal | 146 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 28 mg |
| sodium | 128 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 5 |
| folate | 5 |
The fudgy exterior of this cookie hides a decadent surprise — ooey-gooey melted caramel. Serve with slices of watermelon.
Ingredients
- 4 oz bittersweet chocolate, chopped
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 chocolate-covered caramel bars, (each 52 g), such as Caramilk, chilled
Preparation
In bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally; let cool.
In large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate.
In separate bowl, whisk flour, cocoa, baking powder, baking soda and sa< stir into butter mixture until combined. Cover; refrigerate for 30 minutes or until firm enough to shape.
Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls (15 mL) into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place, seam side down, on parchment paper-lined baking sheet.
Bake in centre of 375°F (190°C) oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight containerfor up to 1 day or overwrap and freeze for up to 2 weeks.)
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