It's hard to improve upon a giant — and downright delicious — chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.
You can also find the recipe on MarthaStewart.com.
- 3 cups unbleached all-purpose flour
- 1½ cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 2 sticks (1 cup) cold unsalted butter, cut into 1/2‑inch pieces
- 2 cups (12 ounces) semisweet chocolate chips
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 18 caramels, halved
1. Preheat oven to 375°F. In a large bowl, with an electric mixer on medium, mix together flour, both sugars, baking powder, baking soda, and salt. Add butter and beat on medium until combined but some pea-size butter pieces remain. Add chocolate chips and beat until combined. Beat in eggs, one at a time, and vanilla.
2. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each and roll back into a ball. Transfer to parchment-lined baking sheets, spacing about 3 inches apart. Freeze until firm, about 15 minutes.
3. Bake cookies 10 minutes. Reduce heat to 350°F, rotate sheets, and continue to bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7-10 minutes more. Bang baking sheets on a counter a few times to create cracks in tops of cookies. Transfer baking sheets to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)