Why black gold? Because that's what chocolate is, of course. At least to me. But to make it more color literal, I added the Milky Way caramels and you can just see liquid gold peeking out from this cookie. This is a pretty rich cookie – we're talking 5-mile-run-afterward kind of cookie. As with most chocolate cookies, I actually prefer these at room temperature when the chocolate has a chance to set.
Try to cover the caramels with the cookie dough as much as feasible so the caramel doesn't leak out too much during baking. A little peeking out looks pretty, a lot makes for overly chewy caramel once it's baked. The dough is rather soft but does become more firm as the melted chocolate chips cool in the batter. You want to scoop these out fairly soon after mixing the dough so it doesn't become too difficult to portion them out into dough balls.
Black gold 49ers cookies
1 cup + 1 tablespoon all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract
5 tablespoons unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1/2 cup Milky Way caramels, chopped
1/2 cup milk chocolate chips
1 cup semisweet chocolate chips
1. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
2. Melt the 8 ounces of chocolate chips in the microwave or in a double boiler over hot water until smooth. Let cool slightly.