Step 1: Prepare the Caramels & Melt Chocolate

1. 1. Caramels: If using soft caramel candies, you have a couple of options:

      • • Option A (Stuffing): Cut each caramel candy in half. You’ll press these into the cookie dough.
      • • Option B (Melting for Swirl – more advanced): If you want to melt them for a swirl, place unwrapped caramels in a small, microwave-safe bowl with 1-2 teaspoons of heavy cream or water. Microwave in 15-20 second intervals, stirring in between, until melted and smooth. Keep warm. (Note: Thick caramel sauce is easier for swirling).

1. 1. Melt Chocolate & Butter: In a medium saucepan over low heat (or in a heatproof bowl set over a pan of simmering water – a double boiler), melt the unsalted butter, unsweetened baking chocolate, and the 2 ounces of semi-sweet/bittersweet chocolate. Stir frequently until completely melted and smooth. Remove from heat and let it cool slightly for about 5-10 minutes. You don’t want it hot enough to cook the eggs.

Step 2: Combine Wet Ingredients

1. 1. Pour the slightly cooled melted chocolate mixture into the bowl of your stand mixer (or a large mixing bowl if using a hand mixer).

1. 1. Add the granulated sugar and light brown sugar. Beat on medium speed until well combined.

1. 1. Add the room temperature eggs one at a time, beating well after each addition until the mixture is glossy and smooth.

1. 1. Beat in the vanilla extract.

Step 3: Combine Dry Ingredients

1. 1. In a separate medium bowl, whisk together the gluten-free flour blend, sifted Dutch-process cocoa powder, baking powder, and salt.

Step 4: Combine Wet and Dry Ingredients

1. 1. Gradually add the dry ingredient mixture to the wet ingredient mixture in the mixer bowl. Mix on low speed until just combined. Be careful not to overmix at this stage; mix only until no dry streaks remain. Overmixing can lead to tougher cookies.

1. 1. Using a spatula, fold in the 1 ½ cups of chocolate chips or chunks. The dough will be thick and sticky, similar to a brownie batter.

Step 5: Chill Dough (Optional but Recommended)

1. 1. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking. This step also allows the flavors to meld.

Step 6: Preheat Oven and Prepare Baking Sheets

1. 1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Step 7: Scoop and Add Caramel

1. 1. Using a medium cookie scoop (about 1.5-2 tablespoons) or two spoons, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

1. 1. If using halved caramel candies: Gently press a caramel half (or two, if small) into the center of each dough ball, then lightly pinch the dough around it to mostly enclose the caramel. It’s okay if a little peeks out.

1. 1. If using caramel sauce/melted caramels for swirling: Drop the cookie dough onto the sheets. Then, drizzle or spoon a small amount (about ½ – 1 teaspoon) of the thick caramel sauce or melted caramel mixture onto each cookie. Use a toothpick or the tip of a knife to gently swirl the caramel into the top of the dough. Don’t over-swirl, or it will just mix in.

Step 8: Bake

1. 1. Bake for 12-15 minutes. The edges should be set and slightly crinkly, and the centers should still look a little soft and fudgy (they will continue to set as they cool). For truly fudgy cookies, err on the side of slightly underbaking.

1. 1. If you want those characteristic brownie crinkle tops, some bakers find that gently tapping the baking sheet on the counter once or twice midway through baking can help.

Step 9: Cool and Finish

1. 1. Remove the baking sheets from the oven. If desired, while the cookies are still hot, sprinkle a little flaky sea salt over each one. This is highly recommended as it enhances the chocolate and caramel flavors beautifully.

1. 1. Let the cookies cool on the baking sheets for 5-10 minutes. They will be very soft when they first come out. This resting time helps them firm up enough to be transferred.

1. 1. Carefully transfer the cookies to a wire rack to cool completely. The caramel may be very hot, so handle with care.