Salted Caramel Stuffed Chocolate Cookies

Preheat oven to 325. Line a baking sheet with parchment paper.

In a small saucepan, combine the butter, bittersweet chocolate and chocolate chips. Cook over low heat, stirring often until fully melted and combined (the chocolate will be thick) Remove the pan from the heat and let the chocolate cool slightly.

In a small bowl using a handheld mixer, beat the eggs and sugar together on high until light and fluffy (2 to 3 mins). Add the vanilla and the melted chocolate mixture and beat for 1 to 2 mins more, until combined. Scrape down the sides of the bowl as needed. Add the flour, cocoa powder, baking soda and kosher salt. Beat until fully combined and smooth (about 3 mins). The batter should be thick but pourable. Cover and chill in fridge for at least 1 hour or overnight.

Scoop out scant 2 tablespoons of dough and place about 2" apart on the prepared baking sheet. Grease your hands with canola oil or cooking spray then flatten the dough into small disks (about 2" in diameter). Place a caramel in the center of each cookie. Scoop a rounded teaspoon of dough and flatten into a disk with your finders. Place the disk over the caramel, pinching the layers of dough together.

Bake for 10 to 12 mins, until just set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. Let cool for at least 5 mins on the baking sheet before serving.

Best served warm.
Source: Half Baked Harvest Cookbook