Chocolate Caramel Cookies

By Nanasjoy

The fudge exterior of this cookie hides a decadent surprise --- ooey-gooey melted caramel. Serve with slices of watermelon.

Ingredients

• 4 oz bittersweet chocolate, chopped
• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tbsp vanilla
• 2 cups flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp each baking soda and salt
• 3 chocolate covered caramel bars such as Caramilk, chilled

Preparation

Step 1

In bowl over saucepan of hot (NOT BOILING) water, melt chopped chocolate, stirring occasionally; let cool.

In large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate.

In separate bowl, whisk flour, cocoa, baking powder, baking soda and salt; stir into butter mixture until combined. Cover and refrigerate for 30 minutes or until firm enough to shape.

Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place seam side down on parchment paper-lined baking sheet.

Bake in centre of 375F oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or overwrap and freeze for up to 2 weeks.)