112 oz packageIndividually wrapped chewy caramels, unwrapped and cut into chunks
Flaky salt, for sprinkling
In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, baking soda, and salt. Beat until combined and thick, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.
Sift in the flour and cocoa powder, mix on low until fully incorporated. Cover and chill for 30-60 minutes.
Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 2 tablespoon cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet. Spread about 2 inches apart. Press a couple chunks of caramel into each cookies. Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with flaky salt, the cookies will be very soft and gooey when they come out of the oven, . Allow to set for about 5 minutes before transferring to a cooling rack to finish cooling. Repeat with the remaining cookie dough, you will most likely have a few caramels left.
Enjoy while warm or keep in an airtight container for 4-5 days! These will stay fudgy on the inside.
**Kitchen scissors make cutting the caramels easy - you can leave the caramels whole if desired.**The cookie dough can be chilled for up to 24 hours, allow it to come to room temperature before baking.**These can get a little messy while they bake, I recommend lining your cookie sheet with parchment paper to not only make it easy to transfer the cookies but also to make clean up easier!
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