Caramel Stuffed Double Chocolate Chunk Cookies


Caramel Stuffed Double Chocolate Chunk Cookies


For the Caramel:
3/4 cup sugar
3 tablespoons corn syrup
4 tablespoons butter
3 tablespoons heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon vanilla

Combine the sugar and corn syrup and cook over medium heat on the stove, stirring occasionally. It will melt, then become honey colored and from there you’ll have to watch very closely as it turns from a golden honey color to an ambery caramel color. As soon as it’s caramel colored, add the butter and stir until bubbling subsides. Add the cream and stir until well combined and bubbling subsides. Add the salt and vanilla. Set aside to cool.


1 cup butter
3 cups brown sugar
2 eggs + 2 egg yolks
1 tablespoon vanilla
2 cups cake flour
2 cups all-purpose flour (you can just use 4 cups of all-purpose if you don’t have cake flour)
1 cup cocoa powder (I used dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chunks
One batch of the caramel


Preheat oven to 350ºF.
Melt the butter and sugar together until bubbling. Allow to cool slightly. Stir in the eggs and vanilla. Sift in the flours, cocoa, soda, and salt and mix until well combined. Add the chocolate chunks.
Form large balls of dough into the shape of a nest. Nestle a wad of caramel in the nest, leaving a small tail at the top. Roll the cookie around the ball of caramel and then swirl the tail around the top. Bake for 8-12 minutes until done

source:  yammiesnoshery


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