|The actual chocolate caramel in individual size|
|That lump in the middle is the Cadbury chocolate caramel|
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (I used Pernigotti and Droste)
3/4 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350° F.
2. Mix the butter, brown sugar, and sugar until light and fluffy in large bowl. Add in eggs and vanilla, mixing well.
3. In a separate bowl, combine flour, cocoa, baking soda and salt, and mix together. Then gradually pour those dry ingredients into the wet mixture above at a very slow speed –being careful not to spray or spill. Stir in chocolate chips.
4. Form tablespoon-sized cookie dough balls and place on an ungreased cookie sheet, spaced at least an inch apart. (Or you can choose to chill or freeze the dough balls for a few hours first and bake later.)
5. Bake one cookie sheet at a time for 9-10 minutes or until the middles no longer look raw or wet. Do not overbake. Allow to cool on wire rack.
Linked to Sweet Treats Thursday