Caramel-Stuffed Chocolate Cookies

NOTE: Batter must be chilled at least 1 hour (or overnight) before baking cookies.

6 tbsp butter (¾ stick)
4 ounces Baker’s semi-sweet or bittersweet chocolate, chopped
2 cups semi-sweet chocolate chips
3 large eggs
½ cup sugar
2 tsp vanilla
½ cup plus 2 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
¼  tsp baking soda
about 24 Dove’s Milk Chocolate Promises with Caramel
Flaky sea salt, for topping

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

In a small bowl, using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, 2-3 minutes. Add the vanilla and the melted chocolate mixture and beat for 1 or 2 minutes more. Add the flour, cocoa powder, and baking soda and beat until smooth, about 3 minutes. The batter should be thick but pourable. Cover the bowl and chill in the fridge for at least 1 hour or up to overnight.

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

Scoop out scant 2 tbsp of dough and place them about 2 inches apart on the prepared baking sheet. Flatten the dough into small disks, about 2 inches in diameter, and place a caramel in the center. Scoop out a rounded tsp of dough and flatten into a disk. Place the disk over the caramel, pinching the layers of dough together.

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