Yield: 2 dozen cookies
Cook Time: 12-15 minutes
ingredients:
1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa (I used dark cocoa)
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
Soft caramel, rolled into little balls (I used a package of caramel bits)
Sea salt
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa (I used dark cocoa)
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
Soft caramel, rolled into little balls (I used a package of caramel bits)
Sea salt
directions:
Preheat oven to 370ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.
Using a mixer, beat butter until creamy. Stir in cocoa powder and sugars (mixture will resemble coarse sand). Add eggs and vanilla, stirring to combine. Add flour mixture, stirring until moist. Stir in caramel balls. Place balls on cookie sheets and sprinkle with sea salt.
Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
