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YIELD 1 –1 ½ DOZEN
PREP TIME 20 MINUTES
BAKING TIME 15-17 MINUTES
TOTAL TIME 35 MINUTES
INGREDIENTS
Artisan Mixer 9
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚ and line 2 baking sheets with a silpat or
parchment paper. In a medium bowl, combine the flour, baking
powder and salt. In the bowl of your stand mixer fitted with the
paddle attachment or in a large bowl using your hand mixer cream
your melted butter and sugars for 2 minutes. Add the eggs, one at a
time until completely mixed through and then your vanilla extract.
Scrape down the sides of your bowl and mix in the flour in two parts.
Finally mix in the chocolate chips, making sure they are evenly
distributed. Unwrap the chocolate squares and scoop out about ⅓
of a cup of cookie dough. Using your hands carefully wrap the
dough around the square so that it is completely cover and no part
is sticking out. Place each dough ball covered chocolate square on
your prepared baking sheet with about 2 inches space in between
each other. Bake for 15-17 minutes or until the cookies are a light
golden brown (they will be fairly pale), and no longer raw in the
center. Let sit on the baking sheet for a minute or two before
removing to a cooling rack to fully cool. Store in an airtight container
for up to one week.
2½ CUPS UNBLEACHED ALLPURPOSE FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
12 TABLESPOONS UNSALTED BUTTER, MELTED
1 CUP LIGHT BROWN SUGAR, PACKED
¾ CUP CANE SUGAR
2 LARGE EGGS + 1 LARGE EGG YOLK, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
1 BAG SEMISWEET OR 60% COCAO CHOCOLATE CHIPS
1 BAG 5.3OZ GHIRARDELLI DARK CHOCOLATE
SEA SALT CARAMEL SQUARES
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