Thursday, May 26, 2011

Chocolate Caramel Cookies

1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 T unsalted butter
7 T unsweetened dark cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract
soft caramel, rolled into little balls
sea salt

Variation: 1/8 teaspoon chipotle powder

Preparing the cookies:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper, lightly coated with cooking spray. Sift together flour, soda, and salt; set aside.

Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel balls. Place balls on cookie sheets and sprinkle with sea salt.

Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Makes 16 cookies


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