Salted Caramel Dark Chocolate Cookies

Salted caramel and dark chocolate have taken the culinary world by storm, becoming a beloved duo that captivates taste buds across the globe. The harmony of the rich, bittersweet notes of dark chocolate combined with the indulgent sweetness of salted caramel creates a symphony of flavors that is simply irresistible. Whether it’s in gourmet desserts, artisanal chocolates, or decadent pastries, the combination has established itself as a must-try for any dessert lover.

Discover the ultimate treat for dessert lovers with this scrumptious salted caramel dark chocolate cookie recipe. Imagine indulging in soft, chewy cookies that melt in your mouth, featuring rich dark chocolate and gooey salted caramel. Perfect for cozy evenings or as heartfelt gifts, these cookies are a delicious way to create memorable moments. Follow our step-by-step guide to craft these delightful cookies from scratch and surprise your friends and family with your baking skills.

Print Recipe Pin Recipe

Ingredients

For the Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup dark chocolate chips (70% cocoa or higher)

For the Salted Caramel:

1 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

1/2 cup heavy cream

1 teaspoon sea salt

Instructions

Prepare the Salted Caramel:

- In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and turns a deep amber color (about 10 minutes). Be careful not to burn it.

- Once melted, remove from heat and stir in the butter until melted.

- Slowly whisk in the heavy cream until fully combined (the mixture may bubble up – be cautious!). Add the sea salt and set aside to cool.

Make the Cookie Dough:

- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 3-4 minutes).

- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.

- Gradually add the dry mixture to the wet ingredients, mixing until just combined.

- Fold in the dark chocolate chips until evenly distributed.

Chill the Dough:

- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking.

Preheat Oven:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Form the Cookies:

- Using a tablespoon or cookie scoop, take a portion of the chilled dough and flatten it slightly in your palm. Place about a teaspoon of salted caramel in the center, then wrap the dough around the caramel to encase it completely. Form it into a ball, ensuring the caramel is sealed inside.

Bake:

- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

- Bake for 10-12 minutes, until the edges are set but the centers look slightly underbaked. The cookies will continue to cook on the tray after removing them from the oven.

Cool and Finish:

- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

- Drizzle any remaining salted caramel over the cookies and sprinkle a bit of sea salt on top for an extra touch.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Makes about 24 cookies