Simply A (RD) Fact: Did you know that cocoa powder has one gram of protein per tablespoon?
Ingredients
2 cups all-purpose flour
1 cup natural cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
3 egg
1 teaspoon vanilla extract
4oz dark chocolate, chopped
14-16 soft caramels, halved width-wise
Coarse sea salt
Instructions
Line a baking sheet with parchment paper and set aside.
In a small bowl, combine flour, cocoa, baking soda, baking powder, and salt. Whisk to combine.
In the bowl of a stand mixer (or a large bowl + hand mixer), combine butter, granulated sugar, and brown sugar. Beat until light and fluffy. Add in the eggs and vanilla and beat until combine.
With the mixer on low, add in the dry ingredients. Mix until just combined. Add in the chopped chocolate.
Portion out heaping tablespoon portions of cookie dough, slightly flattening them in the palm of your hand. Place a caramel half in the center of the dough, pulling the edge up and over the caramel to completely enclose it. Roll the dough ball in between your hands to seal. Place the dough balls onto the parchment paper-lined baking sheet.
Sprinkle all the dough balls with some sea salt. Pop the baking sheet into the freezer while you preheat your oven to 350 degrees (or for about 15 minutes...).
Spread the cookies out onto separate baking sheets (about 2-inches apart from each other) and bake in the preheated oven for 10-11 minutes, or until the center is just set.
Allow the cookies to cool completely on wire racks before digging in!