1. Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Set aside.
2. Cream the Butter and Sugars
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla
- Beat in the eggs, one at a time, followed by the vanilla extract. Continue mixing until smooth.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
5. Fold in the Caramel
- Gently fold in the caramel bits (or chopped soft caramel candies) into the cookie dough. Make sure they’re evenly distributed throughout the dough.
6. Chill the Dough
- For best results, refrigerate the dough for 30 minutes to 1 hour. This helps the cookies maintain their shape and ensures they bake evenly.
7. Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set and the cookies appear slightly soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Serve and Enjoy
- Enjoy your chewy chocolate-caramel cookies with a glass of milk, coffee, or tea!
Optional Additions
See more on the next page
Advertisement
See more on the next page
Advertisement
