Caramel Choco Chip (Printable Version)
# What You'll Need:
→ Dough Base
01 -
2 large eggs
02 -
1.5 teaspoons vanilla extract
03 -
156 grams granulated sugar
04 -
161 grams packed brown sugar
05 -
206 grams salted butter, melted but not too hot
→ Dry Ingredients
06 -
0.25 teaspoon salt
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
390 grams all-purpose flour, leveled and spooned
→ Add-ins
10 -
35 soft caramel candies, like Werther’s Original Soft Caramels
11 -
340 grams semi-sweet chocolate chips
# Steps to Follow:
01 -
You can keep your caramel-stuffed dough balls in a sealed container in the fridge for up to 3 days before you want to bake them.
02 -
Lay your shaped dough balls out on a tray and cover with a towel to freeze. When they’re solid, toss them in a freezer-safe container for up to 3 months. Bake straight from the freezer, no need to thaw.
03 -
Once they're totally cool, pop the cookies into an airtight container right on the counter and they'll be tasty for about 5 days. Want to keep them longer? Stick them in the fridge, then reheat a bit before munching.
04 -
Right after pulling them from the oven, use a round cutter to gently scoot around each cookie so they turn out nice and thick. Let them hang out on the baking tray until they’re just slightly warm, then enjoy.
05 -
Put the tray in the oven for 10 to 12 minutes. You want the edges golden and the centers to look a bit underdone. Take them out when they look just right.
06 -
Heat your oven to 185°C, and line a couple of baking sheets with parchment or a silicone mat. Put only 5 or 6 dough balls on each, leaving lots of room so they don’t smoosh together.
07 -
Grab about 90 grams of dough for each ball. Squish it flat, lay a whole caramel in the middle, then wrap the dough all the way around so no caramel peeks out. Push a couple of the caramel bits and some chips into the top for extra yum.
08 -
Let your dough chill in the fridge or freezer for 20 minutes. This helps it get a bit firm before you scoop and bake.
09 -
Dump in the chocolate chips and stir until they're spread throughout your dough.
10 -
Add your flour, baking powder, baking soda, and salt. Use a spatula or wooden spoon to mix it all together. If it looks crumbly at first, just keep mixing until everything sticks together nicely.
11 -
Toss in the eggs and vanilla, then stir till the mixture smooths out, about a half to one minute.
12 -
Pour the cooled melted butter in a bowl with the brown and white sugars. Whisk it all together until you’ve got a creamy mix.
13 -
Unwrap every caramel. Save 15 to fill the cookies later. Chop up the rest into two or three bits each for using on top.
# Additional Tips:
01 -
Cover those caramels completely with dough or they’ll ooze out everywhere. Using a kitchen scale makes portioning easy and keeps all your cookies the same size.