Ingredients

For the Caramel
(find original recipe here)
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Tablespoons Corn Syrup or Honey
1/2 of a 14oz. Can Sweetened Condensed Milk
1 Teaspoon Vanilla

For the Cookie
1 Cup Cold Butter (cut into cubes)
2 Cups Sugar
4 Eggs
2 Tsp Vanilla
½ Cup Cocoa
1 Tsp Salt
3 Cups Flour
2 Cups White Chocolate Chips (or whatever you want instead like nuts or regular chocolate chips)

Instructions

Pre-make Caramel: Put all ingredients in a pot on the stove over medium heat. Stir constantly, bring to a boil, and continue stirring as it boils for 5 minutes. If using a gas stove, continue cooking and stirring for an additional 2 minutes, then turn off the stove. If using an electric stove, turn the stove off after the original 5 minutes, and continue stirring mixture on the now turned off burner for 2 or 3 more minutes. Allow to cool to a point where you can roll it into balls. Form 8 caramel balls of however much caramel you want in your cookie (I do about 2 Tablespoons) and put them in the freezer until needed for the cookie (if doing this more than an hour in advance of cookie dough, you can just put them in the fridge).

Prepare Cookie Dough: Preheat oven to 410 degrees Fahrenheit. Mix butter, sugar, eggs, and vanilla together with a mixer until combined with little butter chunks still remaining. Add cocoa, salt, flour, and white chocolate chips then mix until the dough comes together and no butter chunks remain.

Assembly: Split cookie dough into 8 and softly make into ball shapes. Softly crack open one ball into two halves and make a divot in each half for a caramel ball. Put the caramel in one half of the dough, then top with the other half and gently press halves together (we don’t want the dough packed or smooshed real hard). Repeat with each ball. Place on baking sheet a couple inches apart and bake for 13 minutes.

YIeld: 8 giant cookies