These easy chocolate cookies are great on their own. But press a caramel candy into the center of each, and you’ve got an irresistible pairing.
- 1Heat the oven to 375°F and arrange a rack in the middle. Melt chocolate in a small saucepan over low heat, stirring occasionally; remove from heat and set aside.
- 2Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps. Set aside.
- 3Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream by mixing on medium speed until light and fluffy, about 3 to 5 minutes. Add vanilla extract and blend well. Scrape down the bowl and add eggs one at a time, mixing well after each addition.
- 4Put mixer on low and add melted chocolate. Add flour mixture and mix until just incorporated. Drop dough by rounded tablespoons onto an ungreased baking sheet, then press half a caramel into the center of each cookie. Bake until cookies are puffed and set, about 8 minutes. Transfer to a rack and let cool slightly.