Dark Chocolate Caramel Cookies

Dark Chocolate & Caramel Cookies

Decadence. Pure, unadulterated decadence.

Just to be clear: we’re talking about cookies. Soft, chocolatey cookies with a surprise caramel center. This is a dark chocolate lover’s utopia and I L-O-V-E my dark chocolate. Still talking about cookies. 

So, I did something with these cookies that I had never done before. I chilled the cookie dough in the refrigerator overnight just to discover whether that extra step truly made a difference or not. Bakers swear by it, but I’ve always wanted my cookies NOW. This time, I practiced patience and I chilled them for exactly 24 hours.

Dark Chocolate & Caramel Cookies

 Here’s what I learnt about refrigerating cookie dough for 24-36 hours before baking:

  1. Using warm or room temperature cookie dough causes the cookie to spread more in the oven (spreading = running into each other = funky shaped cookies). If refrigerated, the dough doesn’t spread so far, resulting in perfectly round bites of heaven. 
  2. Letting the cookie “rest” int he refrigerator gives the dry ingredients (the flour and cocoa powder) more time to absorb the liquid. More absorption = firmer cookie with inherent flavor.
  3. Chilled cookie dough rolls more easily, especially with this particular recipe, which yields a thick and sticky dough.

I wonder if I’ll ever find another recipe that I love more than this big, soft, freshly baked dark chocolate cookie. I doubt it. 

Dark Chocolate & Caramel Cookies

Dark Chocolate Caramel Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 15
Ingredients
  • ½ cup room temperature unsalted butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup of flour
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ⅔ cup Hershey's unsweetened cocoa powder
  • 2 tbs vanilla almond milk
  • 10 oz dark chocolate morsels
  • 15 pieces of Rolos
Instructions
  1. Cream the room temperature butter with a handheld or stand mixer until light and fluffy (about 20 seconds). Slowly pour in the granulated sugar and brown sugar and continue to beat on medium speed for 20 additional seconds. Finally, beat in the egg and vanilla extract until well combined.
  2. In a medium bowl, sift and mix the flour, cocoa powder, baking soda and salt.
  3. Add the dry ingredients and the milk to the wet ingredients and stir to combine. Gently fold in the chocolate morsels.
  4. Chill the dough in the refrigerator for 24-36 hours.
  5. Preheat oven to 350 degrees F.
  6. Scoop 1 tbs of dough and roll into a ball. Create a thumbprint in the dough ball, place a Rolo in the thumbprint and top off with another rolled ball of dough. Seal the sides with your fingers and roll into one larger ball of dough. Repeat with the remaining balls of dough. How many times can I say balls of dough? Too many times.
  7. Bake for 13 minutes. Transfer cookies to a wire rack and let them cool completely. Store in an airtight container for no more than a week.
Notes
Adapted from Sally's Baking Addiction's Salted Caramel Dark Chocolate Cookies