These were a huge hit at Carroll Cafe. These are everything a chocolate lover needs. The rich chocolate cookie is almost brownie-like and is stuffed with crunchy pecans and gooey caramel bits. These are an intense treat. Your sweet tooth will definitely be satisfied.
Makes 20 large cookies
Adapted from Two Peas and Their Pod
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup Dutch processed cocoa powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 cup loosely packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 2/3 cup chopped pecans
- 1/2 cup chopped soft caramels (about 20)
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, sift together the flour, baking soda, salt and cocoa. Set aside.
In a large bowl, cream butter and sugars together until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract and beat well.
Gradually add flour mixture and beat until just combined. Stir in chocolate chips, pecans and caramel pieces.
Using a 4oz scoop, scoop the batter on to prepared baking sheet and press down on the dough balls to flatten. Bake for about 10-15 minutes or until set. Allow cookies to cool on baking sheet for about 5 minutes.