Double Chocolate Salted Caramel Cookies are the perfect treat for anyone who loves the rich, indulgent combination of chocolate and caramel with a hint of salt. These cookies feature a chocolatey dough studded with chocolate chips and gooey pockets of salted caramel, making each bite a delightful experience.
Equipment:
- Oven
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Wire cooling rack
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup salted caramel pieces or soft caramel candies, chopped
- Flaky sea salt, for sprinkling on top
Instructions:
- Preheat the Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper or a silicone baking mat.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla:
- Mix in the egg and vanilla extract until well combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in Chocolate Chips and Caramel:
- Fold in the chocolate chips and chopped caramel pieces.
- Scoop and Prepare Cookies:
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Add Finishing Touches:
- Immediately after taking the cookies out of the oven, sprinkle them lightly with flaky sea salt. This will enhance the flavors and add a delightful contrast to the sweetness.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For an extra gooey center, you can press additional caramel pieces into the tops of the cookies halfway through the baking process.
- Ensure the caramel pieces are well distributed throughout the dough to avoid them melting and burning on the pan.
- If using salted caramel pieces, you may want to adjust the amount of flaky sea salt sprinkled on top to avoid oversalting.
Double Chocolate Salted Caramel Cookies are a decadent dessert that combines sweet, salty, and chocolatey flavors in every bite. They are perfect for special occasions, gifts, or as a luxurious treat to enjoy with a glass of cold milk or a cup of coffee. Enjoy baking and sharing these delicious, indulgent cookies!
Double Chocolate Salted Caramel Cookies
Double Chocolate Salted Caramel Cookies are the perfect treat for anyone who loves the rich, indulgent combination of chocolate and caramel with a hint of salt.
Equipment
- Oven
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup salted caramel pieces or soft caramel candies chopped
- Flaky sea salt for sprinkling on top
Instructions
- Preheat the Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper or a silicone baking mat.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla:
- Mix in the egg and vanilla extract until well combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in Chocolate Chips and Caramel:
- Fold in the chocolate chips and chopped caramel pieces.
- Scoop and Prepare Cookies:
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Add Finishing Touches:
- Immediately after taking the cookies out of the oven, sprinkle them lightly with flaky sea salt. This will enhance the flavors and add a delightful contrast to the sweetness.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra gooey center, you can press additional caramel pieces into the tops of the cookies halfway through the baking process.
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