¾cup(130g)soft caramel candies, cut into small pieces
Flaked sea salt
Instructions
In a small bowl, whisk the flour, cocoa, salt, and baking powder together until well combined. Set aside.
Add the chocolate and butter to a medium heat-proof bowl. Set the bowl over a pot with 1-inch of barely simmering water. Stir constantly until chocolate is fully melted and smooth.
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix the eggs and sugar together on medium-high speed until pale in color, about 5 minutes. Beat in the vanilla.
Reduce the speed to low and add the melted chocolate. Continue mixing until fully incorporated.
Use a silicone spatula to gently fold in the flour mixture, take care not to over mix.
When the dry ingredients are almost fully incorporated, add the caramel pieces. Fold gently just until they're mixed in.
Cover the bowl with plastic wrap and refrigerate the batter for 30 minutes or until it's firm enough to scoop.
Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper.
Use a 1.5 tablespoon cookie scoop to drop mounds of batter on the prepared cookie sheets, about 2 inches apart. (You can roll the mounds into balls if you want uniform cookie shapes.) Sprinkle the tops with a pinch of flaked sea salt.
Bake one sheet at a time for 10-12 minutes or until the edges are set but the centers still look slightly underdone.
Cool on the pan for 5 minutes then transfer to a wire rack to cool completely. The cookies tasted best the day they are made.
Notes
Cocoa powder: Natural cocoa powder will work fine with this recipe if you don't have Dutch-processed.
Chocolate: You can use semisweet or bittersweet with this recipe.
Caramels: I used about 15 Kraft caramel squares cut into 6 small pieces. These caramels will become sticky and chewy after baking. You may use Werther's Original soft caramels for candies that stay a bit softer.
Sea salt: I prefer flaked sea salt for garnish. Coarse sea salt will also work. Flaked just looks prettier.
Make ahead tip
Store in an airtight container for up to 2 days. Baked cookies can also be frozen for up to 2 months. Be sure to wrap them well with plastic wrap and place them in a freezer-safe zip-top bag.