These cookies feature dough loaded with melted chocolate and espresso powder, and chocolate chips, too. Use caramel bits or chopped caramels. Note that this recipe needs several hours up to a day of chilling time.
Melt 1/2 cup of the chocolate in a bowl in the microwave. Stir until smooth; let cool. In another bowl, mix together the espresso powder and water.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugars until creamy. Add the hydrated espresso, followed by the egg. Pour in the cooled melted chocolate. Gradually stir in the dry mixture until just mixed. Fold in the remaining 1 1/2 cups chocolate chips and the caramel.
Wrap the dough with plastic wrap and let it chill for a few hours or overnight.
Preheat oven at 350-degrees. Scoop tablespoon-sized dough balls onto a cookie sheet, with space for each to spread. Bake for 10 to 12 minutes. Let stand to set 5 to 10 minutes, then transfer to a cooling rack.
OM NOM NOM!