I have developed a strong liking for the salted chocolate such as this Ghiradelli treat. I went looking for a cookie version of the heavenly trio of salted, chocolate, and caramel. This recipe seemed to fit the bill perfectly. When they came out of the oven, these little mouthfuls of ecstasy were pooling with delicious caramel. But after putting them in a container overnight the caramel inside got hard. I recommend placing them in the microwave for 10-15 seconds to get the caramel gooey again. I also was trying to get rid of bits of different types of chocolate, thus the different colors of brown seen on the cookie.
What is inside this seemingly ordinary chocolate cookie?