Soft Batch Salted Caramel (Print Version)
# Ingredients:
01 -
12 salted caramels, unwrapped
02 -
2 cups semi-sweet chocolate chips
03 -
4 tablespoons unsalted butter
04 -
2 and 1/2 cups all-purpose flour
05 -
6 tablespoons unsweetened cocoa powder
06 -
2 teaspoons baking powder
07 -
1 teaspoon salt
08 -
1 cup granulated sugar
09 -
3/4 cup packed light brown sugar
10 -
4 large eggs, at room temperature
11 -
4 tablespoons whole milk
12 -
2 teaspoons vanilla extract
13 -
2 cups milk chocolate chips
14 -
2 teaspoons flaky sea salt
# Instructions:
01 -
Unwrap the caramels, roll each one into a ball, and place them on a freezer-safe plate. Freeze for 20 minutes while preparing the cookie dough.
02 -
Preheat oven to 325°F (160°C). Line two large baking sheets with parchment paper, lightly spray with non-stick spray, and set aside.
03 -
Place two cups of semi-sweet chocolate chips and unsalted butter in a microwave-safe bowl. Heat in 15-second increments, stirring between intervals, until melted and smooth. Alternatively, melt on stovetop if no microwave is available.
04 -
In a medium-sized bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
05 -
In a separate bowl, whisk together granulated sugar, light brown sugar, eggs, whole milk, and vanilla extract.
06 -
Gradually fold dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
07 -
Fold the melted chocolate mixture and milk chocolate chips into the batter until evenly distributed.
08 -
Scoop two tablespoon-sized portions of dough onto prepared baking sheets, spacing evenly. Press a caramel ball into the center of each portion, then top with an additional tablespoon of dough. Pinch edges gently to seal the caramel inside.
09 -
Place one baking sheet in the oven at a time. Reduce oven temperature to 300°F (150°C) and bake for 18-20 minutes. Sprinkle each cookie with flaky sea salt while cooling on the baking sheet. Allow full cooling before serving.