Description
Delight in these rich Salted Caramel Chocolate Cookies, combining deep cocoa flavors with luscious homemade salted caramel for a perfect balance of sweet and salty in every bite.
Ingredients
Scale
For the Chocolate Cookies:
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
For the Salted Caramel:
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) salted butter, softened
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp vanilla extract
- 1/4–1/2 tsp sea salt (depending on preference)
Instructions
- Prepare the salted caramel: In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring constantly until it becomes a smooth amber liquid. Remove from heat carefully and stir in the softened salted butter until fully incorporated. Slowly add the heavy cream while stirring, then mix in the vanilla extract and sea salt. Let the caramel cool to room temperature, allowing it to thicken.
- Make the cookie dough: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. In a separate large bowl, cream softened unsalted butter with light brown sugar and granulated sugar until light and fluffy. Add egg yolks and vanilla extract, beating until combined. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Assemble the cookies: Preheat oven to 350°F (175°C). On a flat surface, flatten portions of cookie dough and place a small dollop of cooled salted caramel in the center. Fold the dough around the caramel, sealing it completely to form balls.
- Bake the cookies: Place the caramel-filled dough balls on a parchment-lined baking sheet spaced evenly. Bake for 12-15 minutes until the cookies are set but still soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the caramel is fully cooled before assembling the cookies to avoid melting the dough.
- Use room temperature eggs and butter for best mixing results.
- Do not overbake to maintain gooey caramel centers.
- If caramel thickens too much, gently rewarm it before use.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Keywords: Salted caramel cookies, chocolate cookies, homemade caramel, chocolate dessert, baked cookies