Description
Fudgy chocolate cookies with melty chunks and gooey caramel centers. This easy recipe makes 6–8 thick bakery-style cookies that freeze well and taste amazing warm.
Ingredients
120 g unsalted butter
50 g cocoa powder (unsweetened)
150 g light soft brown sugar
50 g granulated sugar
2 egg yolks
1 whole egg
200 g plain flour (all-purpose)
½ tsp salt (omit if using salted butter)
½ tsp baking powder
¼ tsp baking soda
200 g chopped chocolate (any kind – mix of dark and white used)
~16 soft caramels (e.g. Werther’s Original)
Instructions
1. Melt the butter in the microwave or on the stove.
2. In a large bowl, whisk melted butter with cocoa powder, brown sugar, and granulated sugar.
3. Add the egg yolks and whole egg; whisk until smooth and combined.
4. In a separate bowl, mix flour, salt, baking powder, and baking soda.
5. Combine dry ingredients with the wet mixture; stir until a dough forms.
6. Fold in the chopped chocolate.
7. Take 100g of dough, flatten it, and place 1–2 soft caramels in the center. Wrap and roll into a ball.
8. Repeat with remaining dough.
9. Freeze cookie dough balls for at least 1 hour.
10. Preheat oven to 180°C (~356°F).
11. Line a baking tray with parchment paper and place dough balls with space between.
12. Bake for 20–22 minutes.
13. Let cookies set for 10–15 minutes before serving.
14. Sprinkle with flaky salt if desired.
Notes
Freezing is essential for thick, gooey cookies.
Baking from frozen helps control spread.
Dough balls freeze well for up to 3 months.
Bake straight from frozen; add 2–3 minutes.
Let cool before eating to avoid hot caramel burns.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 380
- Sugar: 28g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg