Sometimes you need a simple little cookie, like these or these. And then there are times that require something outrageous and over the top, like these Triple Chocolate Chunk and Caramel Cookies.
These cookies call for three kinds of chocolate, bittersweet, milk and blonde (caramelized white chocolate). This is not a sponsored post, but I highly recommend using Valrhona chocolate. I used Dark Bittersweet 70% Guanaja, Milk 40% Jivara and Blonde (White) 32% Dulcey. I order my chocolate online from The Vanilla Food Company. The quality is outstanding and it really does make a difference what kind of chocolate you use in these cookies. Supermarket chocolate chips just won’t give you the same results.
For the caramels, I just used vanilla caramels from Bulk Barn. Werther’s chewy caramels or Kraft caramels would also work well here. In the video I made, you see me mixing the caramels right into the dough. DO NOT DO THAT! The caramel oozes out of the cookies and makes a huge mess. Trust me. I made over 8 dozen of these cookies, figuring out the best way to do it.
To prevent the ooze, set the caramels aside. Scoop your cookie dough, and while the dough is in the scoop, stuff one whole caramel into the centre of the scoop. The surrounding dough insulates it. I also found it best to freeze the scooped dough for at least 2 hours before baking. That also helped to prevent the caramel from escaping.
For picture-perfect cookies, hold back about 3 Tablespoons of each of the three kinds of chocolate, coarsely chop them and top the cookies with these bits of chocolate about halfway through the baking time. This will give you pretty pools of melted chocolate on top of your cookies. You can also cut a few extra caramels into quarters and top the half baked cookies with one or two additional pieces if you like.
These cookies also use three types of sugar, white, brown and turbinado (raw sugar). The addition of the turbinado adds a bit of crunch to the cookies. I learned about this from Ashley, on her blog, Not Without Salt.
These cookies would make an excellent addition to a cookie box for holiday giving, or just stash them away in your freezer for those days that call for extravagance. I won’t judge.
Hi Cindy, I plan on making these. I was wondering what if you just froze the caramel and then buried it in the dough. Do you think that would work? Thanks,
Hi Victoria. I never considered that. It’s an interesting idea. You could certainly try it . Do a test with just one cookie. The only thing I’m concerned about is the actual cookie dough spreading too much if it is not chilled first. Let me know!!
Well I tried it Cindy and it worked! I had to adjust the dough to be gluten free (I used a mixture of ground oatmeal, rice flour and GF baking flour and added xantham gum) so I’m sure they weren’t as delicious as yours but I was very happy to eat them! Tomorrow I’m making your special k mandelbroit (with rice Krispies!). I’ve been craving biscotti and haven’t made this recipe in years! Thanks for your blog. I get so many compliments on my baking and I always tell people about salt and serenity. Thanks for making me look so good! Xo
Victoria, so happy you figured out a gluten free version! Thanks for sharing my blog!