Caramel Stuffed Double Chocolate Chip Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 5/8 cup Cocoa powder, unsweetened
  • 1 tsp Corn starch
  • 1/2 tsp Salt
  • 1 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

• Desserts

  • 18 Caramel candies. i used werther's, soft

Found on chocolatewithgrace.com

Description

Ingredients

• ½ cup butter, softened
• ¾ cup brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup + 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon corn starch
• 1 and ½ cup semi sweet chocolate chips
• 18 soft caramel candies. I used Werthers Original Soft Caramels cut in half, they were about a half inch in diameter

Directions

• Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
• Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients. Gently stir in the chocolate chips.
• Chill the dough for at least 3 hours. Preheat the oven to 350 F.
• Roll tablespoons of the dough around the caramel candies. Chill for at least 20 more minutes to firm them up.
• Bake for 9-11 minutes or until set. Do not over bake the cookies. They should like slightly doughy when they are taken out of the oven. Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.