Chocolate chip cookies are about as classic as it gets in my mind. Whether you like them on the softer side or with a nice crunch, chocolate chip cookies are a staple in any sweet-lovers diet. Years ago, when I studied abroad in Prague and struggled to find basic chocolate chips in the grocery store, I realized this was not the case abroad.
But that’s a story for another time. This story is about the time I stumbled upon a blogger who stuffed her chocolate chip cookies with caramel candies and thought: yes please.
The original recipe uses individually wrapped caramels, which is definitely the less messy option, but if you have a little more free time on your hands, give this recipe for homemade caramel from The Kitchn a try.
When you are wrapping the cookie dough around the cookies, be careful to cover it entirely. I was less careful with my first batch and they exploded everywhere. Not to worry, I ate the spillover.
- 1 Cup granulated sugar
- 1 Tablespoon water
- ⅓ Cup heavy cream
- 2 ½ Cups (350g) flour
- 2 Teaspoons cornstarch
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Teaspoon salt
- ½ Cup (115g) granulated sugar
- 1 ½ Cup (260g) brown sugar
- 1 Cup unsalted butter, softened
- 3 Large eggs
- 1 Tablespoon vanilla extract
- 2 Cups chocolate chips
- Add sugar and water in a saucepan over medium heat
- Swirl occasionally until melted and dark amber color
- Remove from heat and whisk in heavy cream
- Once cool, refrigerate for two hours
Cookie Recipe - Adapted from a recipe from Grandbaby Cakes
- Whisk flour, cornstarch, baking soda, baking powder and salt
- In a stand mixer, beat sugars and butter
- Mix in one egg at a time followed by vanilla extract
- Lower mixing speed and add in flour mixture in three parts
- Gently mix in chocolate chips
- Refrigerate for two hours
- Preheat oven to 350 degrees
- Rolls cookie dough into two tablespoon sized ball, stuff teaspoon of caramel into the middle of the dough
- Bake for 11-14 minutes