Giant Caramel Stuffed Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp kosher salt, plus more for the centers (optional)
- 8 ounces (2 sticks) unsalted butter, cubed and chilled
- 2 cups chocolate chips (I like dark or bittersweet chocolate)
- 2 eggs, room temperature
- 1 tsp vanilla
- 18 caramels, halved (I use Kraft Caramels)
Instructions
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the flour, sugars, baking powder, baking soda, and salt.
- Add the butter, and beat on medium speed until the butter is in small, pea-sized pieces. Next, add the chocolate chips, stir to combine. Beat in the eggs one at a time and the vanilla. Mix until the dough comes together and is smooth.
- Line a jellyroll pan, dinner plate or something similar in size (it needs to fit in your freezer) with parchment paper. Scoop dough into 4-oz balls (about 1/3 cup) and place them on the pan. You should have 12 balls of dough. Using your thumbs, make an indentation in the center of the dough, deep enough to bury your caramels in it. Place three half-pieces of caramel into the center of the dough and a few flakes of sea salt if using. Push the sides of the dough up over to tightly wrap the caramel in the center. Once you've stuffed all of the cookies, freeze them for 15 minutes.
- While the dough chills, preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone mats. Working with one prepared sheet at a time, place six balls on each sheet, leaving 3-inches between them. Bake the cookies for 10 minutes. Reduce heat to 350°F and rotate the baking sheet 180-degrees (the front of the sheet will be at the back and the back of the baking sheet will be at the front of the oven). Bake for 7-8 minutes more, or until the tops of the cookies are light golden brown.
- Remove the cookies from the oven and bang the baking sheet against the counter a few times (this gives the cookies crackly tops). Let the cookies cool on the baking sheet set on a wire rack. Repeat with the remaining six cookies. Store the cookies in an airtight container at room temperature for up to four days. Enjoy!