Time/Servings
Total Time: 35 mins
Active Time: 25 mins
Makes: 36 cookies

Ingredients
6 ounces bittersweet chocolate
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon espresso powder
1 tablespoon unsweetened cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
18 wrapped caramel candies, such as Brach’s, unwrapped and halved

Instructions
Heat oven to 375°F. Melt the chocolate in a small saucepan over low heat, stirring occasionally; remove from heat and set aside.
Whisk together the flour, baking soda, salt, espresso powder, and cocoa powder in a medium mixing bowl to aerate the mixture and break up any lumps.

Use an electric mixer to cream the butter and sugar until light and fluffy. Add vanilla extract and blend well. Add the eggs, one at a time, mixing well after each addition. Stir in the melted chocolate.

Add the dry ingredients and mix until well incorporated. Drop the dough by rounded tablespoons onto a cookie sheet, then press half a caramel into the center of each cookie. Bake until cookies are puffed and set, about 8 to 10 minutes. Set the cookies on a cooling rack and let cool to room temperature.