Ingredients:

  • 250g (2 cups) All-purpose flour
  • 30g (¼ cup) Unsweetened Dutch-process cocoa powder
  • 1 tsp Cornstarch
  • 1 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 170g (¾ cup) Unsalted butter, softened
  • 150g (¾ cup) Packed light brown sugar
  • 100g (½ cup) Granulated white sugar
  • 1 Large egg, room temperature
  • 2 tsp Pure vanilla extract
  • 150g (1 cup) Semi-sweet chocolate chunks
  • 18 Soft caramel candies
  • 1 tbsp Flaky sea salt

Instructions:

  1. Preheat your oven to 175°C (350°F). In a medium bowl, whisk together the 250g flour, 30g cocoa, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp fine sea salt.
  2. In your main mixer bowl, cream the 170g of room temperature butter with 150g light brown sugar and 100g granulated white sugar for at least three minutes until the mixture looks pale and fluffy.
  3. Add the egg and 2 tsp of vanilla extract to the butter mixture, beating well. Gradually mix in the dry ingredients on low speed. Stop as soon as the last streak of flour disappears to avoid overworking the gluten. Fold in your 150g of chocolate chunks by hand.
  4. Scoop a rounded tablespoon of dough and flatten it in your palm. Place one soft caramel candy in the center, then wrap the dough around it, pinching the seams shut. Roll it into a smooth ball. Place them on the tray and bake at 175°C for 10 minutes until the edges are matte and firm.
  5. Immediately after removing the tray from the oven, sprinkle a generous pinch of the 1 tbsp of flaky sea salt over each warm cookie. Let them sit on the hot pan for at least five minutes before moving them to a wire rack.