Sunday, February 23, 2014
Chocolate Candy Filled Chocolate Cookies
I put dark-chocolate covered salted caramels as the center for these bad-boys (since I had a Costco-sized container that's been living in my room, so many bad choices there I know). The original called for Snickers bites, but I have boycotted candies like that in recent years. A home-made snickers would be a fabulous cookie filler though. I also used craisins instead of chocolate chips since I was unable to find my chocolate chips this time and, somehow, all of my 85% bars have migrated to work <.<
I definitely plan to make this one again, but cutting the caramels in half and squishing them into a ball. There was way too much caramel and the cookies too large. It also meant I only had 13 to share which, among my self, my co-workers, and my house mates, isn't as much as I'd like to have.
from Pretty. Simple. Sweet.
makes about 18 cookies
125 g. flour (I used whole-wheat flour and it was fine in these)
42 g. cocoa powder, unsweetened
1/2 tsp baking soda
1/4 tsp salt
113 grams butter, softened
100 g. brown sugar
100 g. sugar
1 large egg
1 tsp vanilla extract
3/4 cup small chocolate chips
coarse sea salt, to sprinkle
1. In a medium bowl sift together flour, cocoa, baking soda, and salt.
2. In a large bowl, cream butter and sugars for 3 minutes using electric mixer until fluffy, then beat in egg and vanilla to combine.
3. Add dry ingredients and gently mix with by hand or wooden spoon until just combined. Fold in chocolate chips, cover with damp towel, and chill for 1-2 hours or overnight (helps with cookie spread-age)
assemble and cook
1. Pre-heat oven to 350F and line a baking pan with a silicon mat.
2. Take 1 Tbs of cookie dough, press candy on top of it, and take another Tbs of cookie dough and press edges together until candy is completely sealed in dough.
3. Sprinkle cookies with sea salt (if desired) and bake for 8-10 minutes, until edges start to set. Let cool for 10 minutes, then transfer to wire rack to finish cooling.