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Prep Time: 15 minutes
Bake Time: 10–12 minutes
Makes: About 24 cookies
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Ingredients:
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- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup caramel bits or chopped soft caramel candies
- 1 cup chocolate chips or chunks (semisweet or bittersweet)
Instructions:
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- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients:
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. - Cream butter and sugars:
In a large bowl, beat butter with brown and granulated sugars until creamy. - Add egg and vanilla:
Beat in egg and vanilla extract until combined. - Combine wet and dry:
Gradually mix dry ingredients into wet until just combined. - Fold in chocolate chips and caramel bits.
- Scoop dough:
Drop rounded tablespoons onto prepared baking sheets, spaced about 2 inches apart. - Bake:
Bake 10–12 minutes until edges are set but centers still soft. - Cool:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips:
- Use soft caramel candies for gooey centers; avoid hard caramel to prevent teeth damage.
- For extra richness, add a pinch of espresso powder to the dough.
- Store cookies in an airtight container at room temperature for up to 4 days.
