Caramel Stuffed Salted Chocolate (Print-Friendly Version)
Soft chocolate cookies with caramel centers and a touch of sea salt for the perfect sweet-salty treat.
# Ingredients You'll Need:
→ Dough
01 -
285 grams unsalted butter, softened
02 -
400 grams granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
65 grams unsweetened cocoa powder
06 -
295 grams all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/4 teaspoon fine sea salt
→ Filling and Finishing
09 -
18 Kraft caramel candies
10 -
Flaked sea salt, for sprinkling (optional)
# How to Make It:
01 -
Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
02 -
Incorporate the eggs and vanilla extract into the creamed mixture, beating until thoroughly combined.
03 -
In a separate bowl, sift together unsweetened cocoa powder, all-purpose flour, baking soda, and salt.
04 -
Gradually mix the dry ingredients into the wet mixture until a uniform dough forms.
05 -
Wrap the dough in plastic film and refrigerate for at least 3 hours, or overnight, until thoroughly chilled.
06 -
Portion the chilled dough into 4-centimetre balls. Flatten each ball slightly, press a caramel candy into the centre, and seal the dough around the caramel.
07 -
Place shaped dough balls 8 centimetres apart on a parchment-lined baking tray. Gently flatten the tops and, if desired, sprinkle with a pinch of flaked sea salt.
08 -
Bake in a preheated oven at 190°C for 12 to 14 minutes, until just set at the edges.
09 -
Allow cookies to cool on the baking tray for several minutes before transferring to a wire rack to cool completely.
10 -
Store cooled cookies in an airtight container. They freeze well for longer storage.
# Extra Information:
01 -
Warming a cookie for a few seconds in the microwave will soften the caramel centre for a molten texture.