12 oz semi sweet chocolate chips
3 tbsp butter
2/3 cup sugar
1 tsp vanilla
1/4 cup flour
1/2 tsp baking powder
Salted Caramel Buttercream Filling:
1 cup unsalted butter, softened
2 cups powdered sugar
1/4 tsp salt
1/4 cup caramel sauce
Place the butter and 7oz of the chocolate chips in a microwave safe bowl, and melt in 15 second intervals, until smooth. Set aside.
Throw your eggs, sugar, and vanilla in the bowl of your stand mixer. Bonus points if you can also get it to look like a face.
Beat until creamy, and then add in the flour, baking powder, melted chocolate and remaining chocolate chips.
Let the batter sit for 10 minutes, then use an ice cream scoop to spoon the dough onto a baking sheet lined with parchment paper. Leave enough space for the cookies to spread.
Bake at 350 for 10-12 minutes, or until the cookies slightly begin to crack. Allow the cookies to cool on a wire rack.
While the cookies are baking, start on the salted caramel buttercream. Throw the butter in the bowl of your stand mixer and beat until creamed.
Then add in the powdered sugar and salt, and beat until thoroughly combined.
Finally, add in the caramel and beat until fluffy.
I dare you to resist sticking your finger in there for a taste.
After the cookies have cooled, spread a dollop of buttercream on half of the cookies. Top each one with the remaining cookies, trying to match the cookies closest in size.
Adapted from this recipe
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