No matter what you do there there is one thing you MUST do when it come to making chocolate chips cookies. You have to get good quality chocolate. When it comes to chocolate if the first ingredient isn't chocolate I don't want to see it in your cookies. Plain and simple. If the first ingredient is sugar save that for something else, I don't know what but definitely not your cookies.
I would like to say the same for butter but because the chocolate will be so good, getting good butter isn't a must. I would recommended the fancy European butter if you can but if not grab any stick of butter you can get your hands on and run with the wind to your kitchen to give these cookies a try!
1 stick of butter
75 grams of white sugar
75 grams of light brown sugar
1 teaspoon instant espresso powder
1 teaspoon milk powder
170 grams of bread flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
100 grams of salted caramels, save 9 pieces for the top
175 grams of semi sweet chocolate, roughly chopped, save 25 grams to top them. ( I use callebaut)
Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl combine the white sugar, brown sugar, espresso powder, milk powder and butter. Beat until light and fluffy. Approx. 5 minutes.
Next add the egg and mix until incorporated.
Then add in the bread flour, baking powder, baking soda, and salt. Mix until most of the flour has been combined.
Finally, fold in your chocolate. I like to fold in my chocolate so that the mixer doesn't break down my chocolate more. I like big blobs of chocolate.
Scoop out 9 cookies using a 2 tablespoon ice cream scoop onto a parchment lined sheet pan.
Next, place a caramel in the center into each of the cookies.
Then scoop out another cookie on top of each caramel.
Chill for 15 minutes, then make sure that all of the caramel is covered by cookie dough. This step is really important because if the caramel isn't covered it will all ooze out.
Place a piece of chocolate on top and then put them back into the fridge to chill for another 15 minutes.
Bake them for 17 minutes and once 3 minutes are left place a piece of caramel on top.
When the 17 minutes are up take them out and let them cool for 10 minutes before you enjoy one!
Products that helped me create this recipe!
What's included: 2 pounds of semi sweet callebaut chocolate
Mini Review: So I have this thing where if I want to make something with edges like brownies, blondies, bars, etc. I NEED the baking dish to have sharp corners. None of that beveled edge crap. I need nice 90 degree angles. So I found a good one that is non stick making it perfect for making caramels! The one I have I bought on sale when one of the stores that I used to shop at was closing down. Its perfect and it the only pan I use when Im making things I must have square.
What's included: 1 - 1.7 Tablespoon Scoop
Mini Review: I got my thermometer wayyyy back. I think it was maybe 3/4 years ago that I got my first thermometer. I really wanted to make these doughnuts and I finally invested in a thermometer. So if you looking to make these caramels or even doughnuts or literally anything that requires you to be precise and watch the temperature of something then I suggest investing in a candy thermometer. Take it from 2015 me and my burnt doughnuts.