Just typing the name is making me drool! These were fudgy chocolaty and awesome. And the best part my 4 year old asked for seconds. To him, if it is not brown or beige it is NOT a cookie. This is what he said when I had made the Pumpkin Pie Spice Cookies. So I did a secret ‘happy Mommy dance’ when he asked for seconds and was grinning from ear to ear, well almost!
I came across this recipe from Sally’s Baking Addiction blog and I knew that I had it make these right away. And everyone loved it. I actually entertained for the first time last Friday after moving back to Mason, and had served these as dessert along with Orange Cheesecake and Gajar Ka Halwa.
I stuck to the recipe for the better part but made little changes here and there.

Ingredients:

• Flour – 1 Cup
• Butter – 1/2 Cup/1 stick
• Granulated Sugar – 1/2 Cup
• Dark Brown Sugar – 1/2 Cup ( you can use light brown as well)
• Cocoa Powder – 2/3 Cup, unsweetened
• Egg – 1 large, at room temperature
• Vanilla extract – 1 tsp
• Milk – 2 tbs
• Baking Soda – 1 tsp
• Salt – 1/8 tsp
• Sea Salt – 1 tbs for sprinkling on the cookies
• Instant Coffee – 1/4 tsp
• Chocolate Chip Cookie – 1 1/2 Cup
• Caramel candy – About 20, halved  (I used Kraft)

In a bowl cream the sugars and butter till light and fluffy. Beat in the egg and vanilla essence. It is always a good idea to use good quality vanilla essence. In a separate bowl sift together the flour, baking soda, salt and instant coffee granules. Mix together the wet and dry ingredients. Add the milk and throw in the chocolate chips and incorporate well. Cover the bowl and chill it cookie dough in the fridge for at least two hours. I left mine overnight.
Preheat oven to 350 F with the oven rack in the center of the oven. Line a cookie sheet with parchment paper. Once the cookie dough has chilled, take it out and make balls about 1.5 inch big. This gets a little messy as the dough is very sticky. Press the middle of the ball put the halved caramel candy in it. Now carefully cover the candy with the cookie dough.  Place the cookie dough balls on the lined cookie sheet and using the palm of your hand press down a little. Bake for  10-12 minutes. The cookies will look a little under-baked. Let the cookies rest on the cookie sheet for 5-6 minutes before transferring to wire rack.
These stayed fresh for about 5 days in an airtight container. We did nuke the cookies for about 4-5 seconds each time before we ate it. It made it all gooey and warm and awesome.