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Chocolate Caramel Cookies

cookies, chocolate

4 ounces bittersweet chocolate; chopped
3/4 cup butter; softened
1 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon (each) baking soda and salt
3 chocolate-covered caramel bars
(each 52 g), such as caramilk

In bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally; let cool. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate. In separate bowl, whisk flour, cocoa, baking powder, baking soda and salt; stir into butter mixture until combined. Cover; refrigerate for 30 minutes or until firm enough to shape. Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place, seam side down, on parchment paper-lined baking sheet. Bake in centre of 375°F oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or overwrap and - Freeze for up to 2 weeks.)

Contributor: Canadian Living Magazine, July, 2001

Yield: 30 cookies

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