The fudgy exterior of this cookie hides a decadent surprise: ooey-gooey melted caramel. Serve with slices of watermelon.
Ingredients
- 4 oz (125 g) bittersweet chocolate, chopped
- 3/4 cup (175 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 1 tbsp (15 mL) vanilla
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) cocoa powder
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) each baking soda and salt
- 3 chocolate-covered caramel bars (each 52 g), such as Caramilk, chilled
Steps
- In bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally; let cool.
- In large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate.
- In separate bowl, whisk flour, cocoa, baking powder, baking soda and salt; stir into butter mixture until combined. Cover; refrigerate for 30 minutes or until firm enough to shape.
- Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls (15 mL) into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place, seam side down, on parchment paper-lined baking sheet.
- Bake in centre of 375°F (190°C) oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight containerfor up to 1 day or overwrap and freeze for up to 2 weeks.)
