Caramel Choco Chip (Print Version)
Gooey caramel tucked inside chewy-edged chocolate chip sweets, the perfect sugar fix.
# Ingredients:
→ 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 and set aside to cool
→ Dry Ingredients
06 -
0.25 teaspoon salt
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
390 grams all-purpose flour, loosely spooned then leveled
→ Add-ins
10 -
35 chewy soft caramel candies like Werther’s (unwrap first)
11 -
340 grams semi-sweet chocolate chips
# Steps:
01 -
You can leave your stuffed dough balls in a sealed container in the fridge for as long as three days before baking.
02 -
To keep them longer, lay the shaped balls out on a tray and cover with a towel. Once they're firm, put them in an airtight box and freeze up to 3 months. Bake them straight from the freezer like you normally would.
03 -
Let the cookies cool down then store them in a sealed container. They'll be fine at room temp for about 5 days. Put them in the fridge if you want them to last even longer. Slightly warm them up before eating if you like a gooier bite.
04 -
As soon as cookies come out hot, grab a round cutter and scoot it around each cookie to shape them thicker and rounder. Leave them on the tray until they're warm but not hot, then you're good to dig in.
05 -
Pop your pans in the oven for 10 to 12 minutes. Once the edges look golden and centers look just a bit soft, pull them out to cool.
06 -
Fire up the oven to 185°C. Line your pans with parchment paper or a baking mat. Drop about 5 or 6 dough balls on each tray, leaving space between so they won’t stick together.
07 -
Scoop out dough balls, about 90 grams apiece. Flatten each one, tuck a whole caramel in the middle, and wrap the dough all around so it doesn’t peek out. Stick a couple caramel pieces and extra chocolate chips on top before baking.
08 -
Place dough in the fridge (or freezer) for at least 20 minutes. This will help it firm up and soak in some moisture.
09 -
Toss in all your chocolate chips and gently turn them through the dough so every bit gets some chocolate.
10 -
Add flour, baking powder, baking soda, and salt to your bowl. Work it all together using a spoon or spatula until the dough holds together, making sure there aren’t dry spots.
11 -
Mix in the eggs and vanilla extract and keep whisking until the mixture goes smooth, usually about half a minute or so.
12 -
With a large bowl, combine the slightly cooled butter, brown sugar, and white sugar. Whisk until everything blends well.
13 -
Take all the caramels and peel off their wrappers. Keep 15 whole for stuffing inside, then cut up the rest into 2 or 3 bits each to sprinkle over the tops later.
# Notes:
01 -
Make sure every caramel gets completely tucked in the dough, or it could leak out when baking. Using a scale for splitting dough helps your cookies bake evenly too.