The fudgy exterior of this cookie hides a decadent surprise — ooey-gooey melted caramel. Serve with slices of watermelon.
- Portion size 30 servings
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 salt; 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.)
Nutritional facts <b>PER COOKIE:</b> about
- Sodium 128 mg
- Protein 2 g
- Calories 146.0
- Total fat 8 g
- Cholesterol 28 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0