Gooey Caramel Stuffed Double Chocolate Cookies

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Today I’m happy to present you with a recipe for extremely soft double chocolate cookies with gooey caramel centres. These little devils will have you saying ‘just one more!’ as you reach for your seventh cookie. Trust me, I’ve seen what they do to your self restraint (it flies out the window). This cookie dough can be used not only as a platform for caramel, but for a range of other chocolates and biscuits! Curious as to how to make these soft and gooey delights? Keep reading for the recipe!

I am a big fan of cookies. Any flavour, any time is my motto. Funnily enough, that’s the same motto I adopt when faced with the proposition of chocolate too. The difficulty with cookies is that there is a fine line between deliciously soft and chewy and overdone, crispy and hard. Now some of you out there may prefer the more structurally stable biscuit with your afternoon cup of tea or coffee, but not me. I’m soft and chewy all the way. So when I came across this recipe for a dough that promised to stay soft and fresh well after baking, I had to try it out! I thought it would be too good to be true (just look at all that chocolatey goodness!), but I was wrong, and these cookies more than fulfill their promise of chocolate and caramel heaven.

This recipe makes approximately 12 large cookies. They have a very fudgey and rich texture, and almost resemble brownies. The centres absolute ooze caramel after baking, especially when still warm. When warm, these cookies are a chocolate lovers dream in spite of their overindulgent nature. The night I made these, all but three were gone by the time I went to bed. My boyfriend ate four. They are that good!

Gooey Caramel Stuffed Dark Chocolate Cookies

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Baking Time: 12-15 minutes
Makes: 12 Large Cookies

Ingredients:

  • 1/2 cup of plain white granulated sugar
  • 1/2 cup of light brown (or dark) sugar
  • 1/2 cup of  butter, softened
  • 1 large egg
  • 1 cup of plain (all-purpose) flour
  • 1 tsp of vanilla essence
  • 1 tsp baking soda
  • 2/3 cup of cocoa powder
  • 1/8 tsp of salt
  • 2 tbsp of milk
  • 1 to 1 and 1/2 cups of chocolate chips (white/milk/dark)
  • 12-14 Rolos (or other caramel sweets/chocolates)
  • Sea salt for sprinkling (optional)

Directions:

The first step in making these deliciously indulgent chocolate and caramel cookies is to cream your butter. This can be achieved by either using a handheld/stand mixer for 20-30 seconds, or by hand. If using a mixer, add both the brown and white sugar gradually with the mixer running on a medium speed. If using your muscles, gradually pour in portions of the sugar, mixing in to the butter as you go. Continue to cream until the mixture is fluffy and light.

Beat in the egg and the vanilla. Put this mixture aside while you address the dry ingredients. In a separate bowl, sift the cocoa powder, flour, baking soda and salt together. After sifting, slowly add the mixture to the wet ingredients before stirring in the milk. Gradually add the chocolate chips. At this stage, your dough will be extremely sticky. This is okay, as refrigerating the dough for a minimum of 2 hours will reduce this and make the dough easier to handle.

After 2-3 hours, remove dough from fridge before preheating the oven to 175C (or 350F). Line your tray of choice with baking paper. Take a tbsp of the dough in your hand, and roll in to a ball before inserting a Rolo (or your caramel of choice) on the top. Take another tbsp of dough and place on top so the Rolo is covered and secure inside. Place on baking tray (I could not fit more than 6 on a tray, as they get very large during baking) and repeat until you have used up all your dough. Sprinkle with sea salt if you choose to do so.

Bake the cookies for 12-15 minutes (depending on their size). The cookies will appear to be very soft and perhaps a little underdone, which is the desired goal. Leave the cookies to cool for at least 10 minutes before transferring to a wire rack or a plate, as they are very soft and thus very fragile straight out of the oven. Cookies (and the caramel inside) stay extremely soft and fresh in an airtight container for approximately 4-5 days!

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Please get in touch if you do make these cookies (either through email or the comments below) letting me know how you got on, and if you made any alterations. Happy baking! 🙂

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