Description
These Salted Caramel Dark Chocolate Cookies combine rich cocoa flavor with sweet caramel bits and a hint of sea salt, creating a perfect balance of sweet and salty in every bite. Soft and chewy with melty chocolate chips, they’re an irresistible treat for chocolate lovers and caramel fans alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Topping
- 1 cup dark chocolate chips
- 1 cup caramel bits or chopped soft caramel candies
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process usually takes about 2 to 3 minutes and is crucial for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to distribute leavening and flavor evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed butter and sugar mixture, stirring gently until just combined to prevent overmixing, which can result in tough cookies.
- Fold in Chocolate and Caramel: Use a spatula or wooden spoon to gently fold in the dark chocolate chips and caramel bits, ensuring even distribution throughout the dough.
- Scoop Dough: Using rounded tablespoons, scoop the cookie dough onto the prepared baking sheets, making sure to space each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers remain slightly soft for a chewy texture.
- Add Sea Salt and Cool: Immediately after removing the cookies from the oven, sprinkle each generously with flaky sea salt to enhance the sweet and salty flavor. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; adjust baking time as needed based on your oven.
- Use good quality dark chocolate chips for best flavor.
- If caramel bits are unavailable, chop soft caramel candies finely but expect a slightly different texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Flaky sea salt is key to balancing sweetness; don’t skip this step.
