Calling all chocolate lovers!! These Ghiradelli Chocolate Caramel Cookies are soft, chewy, and packed with velvety flavor. For the Super Bowl this year, we had our own cookie competition representing the different teams. This cookie was for San Francisco. Ghiradelli Chocolate was first made, and continues to be based in that city. So it seemed only fitting that this be the cookie for the 49ers.

The dough is based off our Cadbury Mini Egg Cookie Bars Recipe that is featured in our Best Ever Babysitter Cookbook. You will also see this cookie base in our Andes Mint Brookies recipe.

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Ghiradelli Chocolate Caramel Cookies

Ingredients:

2 cups chocolate chips (Ghiradelli brand is delicious! Semi sweet or milk choc are fine)
1 1/2 cup brown sugar
3/4 cup butter

2 eggs
2 1/2 cup flour
1 tsp baking soda

1/2 tsp salt

caramel to drizzle on top (recipe below)

Directions:

First step is to melt the butter. You can use a saucepan on low heat- or if you're lazy like me- the microwave. Then you add the sugar, water and 2 cups chocolate chips. Heat up again (in the saucepan or) in 30 second increments stirring in between, just until chocolate is melted.

Cool for about 10 minutes (if you're using a saucepan, put in a large mixing bowl at this point). Add eggs and dry ingredients. Chill for at least 30 mins.

Grab a baking sheet. Roll dough into large balls and place on baking sheet. Bake at 350 for about 10- 12 minutes.

Once cookies are cool, drizzle with caramel.

Homemade Caramel

INGREDIENTS:

1/2 cup butter

1 cup light corn syrup

2 1/4 cup brown sugar

1 can sweetened condensed milk

1 tsp. vanilla

Directions:

Combine the first three ingredients in a large saucepan. When the butter is melted, add the condensed milk. Stirring constantly, cook to 230 degrees (soft ball stage). Take off heat, and stir in vanilla. Let it cool for a few minutes before drizzling.