Ingredients
½cupunsalted butter,115g softened to room temperature
½cupgranulated sugar,100g
½cupbrown sugar,100g packed light or dark
1large egg,at room temperature
1tsppure vanilla extract
1cupall-purpose flour,125g spoon & leveled
⅔cupunsweetened cocoa powder,58g
1tspbaking soda
⅛tspsalt
2tbspmilk,30ml
1½cupsNestlé® Toll House® Dark Chocolate Morsels,270g
17chocolate coated caramels,such as Rolos
sea salt,coarse
Preparation
Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
