Chocolate Caramel Cookies
The fudgy exterior of this cookie hides a decadent surprise — ooey-gooey melted caramel. Serve with slices of watermelon.
Servings: 30
Ingredients:
| 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% |
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4 oz (125 g) bittersweet chocolate, chopped
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) each baking soda and 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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