Best Caramel Chocolate Chip (Print Version)
# Ingredients:
→ Dough Base
01 -
206 grams salted butter, melted and slightly cooled
02 -
161 grams packed brown sugar
03 -
156 grams granulated sugar
04 -
1.5 teaspoons vanilla extract
05 -
2 large eggs
→ Dry Ingredients
06 -
390 grams all-purpose flour, spooned and leveled
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
0.25 teaspoon salt
→ Add-ins
10 -
340 grams semi-sweet chocolate chips
11 -
35 pieces soft caramel candies (such as Werther’s Original Soft Caramels)
# Instructions:
01 -
Unwrap all caramel candies. Reserve 15 whole caramels for stuffing; cut the remaining caramels into 2 to 3 pieces each and set aside for topping.
02 -
In a large mixing bowl, whisk the melted and slightly cooled butter with both brown and granulated sugars until well combined.
03 -
Incorporate vanilla extract and eggs; whisk thoroughly until the mixture becomes smooth, about 30 to 60 seconds.
04 -
Add all-purpose flour, baking powder, baking soda, and salt. Stir using a wooden spoon or spatula until a cohesive dough forms. Continue mixing even if the dough appears crumbly initially, until it comes together.
05 -
Fold in the chocolate chips evenly into the dough.
06 -
Chill the dough in the refrigerator or freezer for 20 minutes to rest.
07 -
Portion dough into 90-gram balls. Flatten each ball and enclose a whole caramel in the center. Shape dough around caramel to fully seal. Press 1 to 2 pieces of sliced caramel and some extra chocolate chips on top of each ball.
08 -
Preheat oven to 185°C. Line baking trays with parchment paper or silicone baking mats. Arrange 5 to 6 dough balls per tray, ensuring space between each for spreading.
09 -
Bake for 10 to 12 minutes until the edges are lightly golden and set, and centers still appear slightly underdone. Remove from oven.
10 -
Immediately after baking, use a round cutter to gently swirl and reshape each cookie for a uniform, thick appearance. Allow cookies to cool on the tray until just warm before serving.
11 -
Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness. Warm briefly before serving for best texture.
12 -
To freeze, place shaped dough balls on a tray in the freezer covered with a towel. Once firm, transfer to an airtight freezer container for up to 3 months. Bake directly from frozen per standard instructions.
13 -
Prepared dough balls, stuffed with caramel, may be stored in the refrigerator in an airtight container up to 3 days before baking.
# Notes:
01 -
For best results, ensure caramels are fully enclosed in dough to prevent leaking. Use a kitchen scale for precise portioning.