Total Time: 35 minutes
Active Time: 25 minutes
Makes: 36 cookies
Ingredients:
• 5 ounces (141.7 g) bittersweet chocolate
• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ teaspoon espresso powder
• 12 tablespoons unsalted butter (1½ sticks), at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 18 soft caramel candies, such as Brach’s, halved
Method:
- Heat the oven to 375°F (190.5°C) and arrange a rack in the middle. Melt chocolate in a small saucepan over low heat, stirring occasionally; remove from heat and set aside.
- Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps. Set aside.
- Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream by mixing on medium speed until light and fluffy, about 3 to 5 minutes. Add vanilla extract and blend well. Scrape down the bowl and add eggs one at a time, mixing well after each addition.
- Put mixer on low and add melted chocolate. Add flour mixture and mix until just incorporated. Drop dough by rounded tablespoons onto an ungreased baking sheet, then press half a caramel into the center of each cookie. Bake until cookies are puffed and set, about 8 minutes. Transfer to a rack and let cool slightly.
http://www.chow.com/recipes/10796-double-chocolatecaramel-cookies