Sunday, October 26, 2014

Salted Caramel Dark Chocolate Cookies


My latest sweet obsession has been sea salt caramel. It all started with an unplanned purchase of Ben and Jerry's Salted Caramel Core at Target. Yes, I am a constant victim of unplanned Target purchases. After I finished my Ben and Jerry's ice cream, I had the inspiration to try different sea salt caramel ice creams to see if there was something better. Who was I kidding? Nothing beats Ben and Jerry's Salted Caramel Core. Save yourself the effort of trying different brands and just stick with Ben and Jerry's. If I am not in the mood for ice cream, I am in the mood for cookies. I had a coworker make these cookies for work and I immediately searched for the recipe. If you try to make these cookies, make sure you have someone to make them for, or else, you will end of eating all of them yourself...unless yourself is your intended audience. In that case, no judgement here *wink*.

Salted Caramel Dark Chocolate Cookies 
compliments of Sally's Baking Addiction

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons milk
1-1/2 cup dark chocolate chips
18 chocolate coated caramel candies (I used Rolo's)
coarse sea salt

1. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together.
2. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
3. Slowly add flour mixture to the wet ingredients until just combined. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
4. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
5. Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
6. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Makes 16-18 large cookies. Cookies stay fresh and soft in an airtight container up to 7 days.

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