Addictive Salted Caramel-Stuffed Chocolate Cookies

 

6 T. (3/4 stick) unsalted butter

4 ounces bittersweet chocolate, chopped

2 C. semisweet chocolate chips

3 large eggs

½ C. granulated sugar

2 tsp. pure vanilla extract

1/2 C. plus 2 T. all-purpose flour

2 T. unsweetened cocoa powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

Canola oil or nonstick cooking spray, for greasing

24 to 28 milk chocolate caramels (I like Dove)

Flaky sea salt, for topping

 

Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined—the chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly. In a small bowl using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, 2 to 3 minutes. Add the vanilla and the melted chocolate mixture and beat for 1 to 2 minutes more, until combined, scraping down the sides of the bowl as needed. Add the flour, cocoa powder, baking soda, and kosher salt and beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable. Cover the bowl and chill in the fridge for at least 1 hour or up to overnight. Scoop out scant 2 T. of dough and place them about 2 inches apart on the prepared baking sheet. Grease your hands with a little canola oil or cooking spray, then flatten the dough into small disks, about 2 inches in diameter, and place a caramel in the center. Scoop out a rounded tsp. of dough and flatten into it into a disk. Place the disk over the caramel, pinching the layers of dough together. Bake for 10 to 12 minutes, until just set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. Let cool for at least 5 minutes on the baking sheet before serving.