Salted Caramel Dark Chocolate Cookies - Day 3 of the 7 Days of Cookies!

There is something about the sweet and salty combination that is so delicious.

When I was growing up, I would munch on whatever my mom brought home from the grocery store - ice cream, candy, chips...anything. I was not picky about my junk food :) My sister, on the other hand, would only, and even to this day will only eat Goldfish crackers with milk chocolate bars. I never really understand how she could eat "fishies" with chocolate.

I think I finally understand. The saltiness just evens out the sweetness of the chocolate and the caramel in these cookies. I can't really explain why it is so good. It just is. After I made these cookies, my mom said that she has found her new favorite!

Total Time: 3 hours (includes 2 hours of chill time)
Prep Time: 30 minutes
Inactive Time: 2 hours
Bake Time: 30 minutes

Yield: about 3 dozen

Ingredients:

• 1 stick unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/2 cup plus 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 Tablespoons milk
• 1 1/2 cups dark chocolate chips
• 36 chocolate coated caramel candies (like Rolos)
• Coarse ground sea salt

Directions:

1. In the bowl of a stand or hand mixer, cream together the butter and both sugars on medium speed until light and fluffy. Beat in the egg and vanilla.
2. In a separate medium-sized bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients until incorporated. Stir in the milk.
3. Fold in the dark chocolate chips - the dough will be very thick and sticky.
4. Chill for at least 1-2 hours.
5. When ready to bake, preheat the oven to 350 degrees F and line large baking sheets with parchment paper to prevent sticking.
6. Take 1 Tablespoon of dough and roll into a ball. Flatten with your hands and set aside. Flatten another Tablespoon of dough and place a chocolate coated caramel in the middle. Cover with the other piece of dough and mold the top and bottom around the candy, sealing the edges.
7. Repeat with the rest of the dough, placing completed dough balls 2-inches apart. Sprinkle each with sea salt before placing in the oven.
8. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow cookies to sit on the tray for 5 minutes before transferring to a cooling rack.

Source:  Nestle