Caramel-Stuffed Chocolate Chip Cookies
Up your chocolate chip cookie game by stuffing the centers with chewy caramel.
- 3 cups unbleached all-purpose flour
- 1 1/2 cups light-brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 12 ounces semisweet chocolate chips (1 whole bag)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 18 caramels, such as Kraft, halved
Preparation time 20mins
Cooking time 60mins
Preheat oven to 375°F, with racks in top and middle.
In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350°F, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in a airtight container at room temperature up to 3 days.