Description
Delight in these decadent Salted Caramel Chocolate Cookies featuring a rich cocoa-infused dough with a luscious homemade salted caramel center. Perfectly crisp on the edges and soft in the middle, these cookies offer a harmonious blend of sweet and salty flavors that elevate the classic chocolate cookie experience.
Ingredients
Scale
Cookie Dough
- 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
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 Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and sea salt. Set aside this dry mixture to ensure even distribution in the dough.
- Cream Butter and Sugars: Using an electric or stand mixer fitted with a paddle attachment, cream the softened unsalted butter with the light brown sugar and granulated white sugar on high speed until the mixture is light, fluffy, and smooth.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for 1-2 minutes until the batter becomes lighter in color and fluffy in texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Take care not to overmix to keep the cookies tender.
- Form Dough Balls and Chill: Using a tablespoon-sized cookie scoop, portion out 32 balls of cookie dough. Roll each into a smooth ball and press the center with a 1/4 teaspoon to create an indent. Chill the dough balls for one hour to help them maintain shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) about 15 minutes before baking to ensure even cooking.
- Arrange Dough on Baking Sheets: Line large baking sheets with parchment paper and space 12 cookie dough balls evenly per sheet to allow for spreading.
- Bake Cookies: Bake the cookies for 9-11 minutes, aiming for about 10 minutes until the edges are set but the centers are still soft. Upon removal, gently press the centers again with a 1/4 teaspoon to restore the indent lost during baking. Optionally, reshape the indent with a cookie or biscuit cutter while cookies are warm.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Make Salted Caramel: In a large saucepan over medium-low heat, add the granulated sugar. Allow it to melt slowly without stirring initially, letting it first crystallize then turn a rich golden color over about 20 minutes. Reduce heat to low when the sugar is mostly melted to prevent burning.
- Add Butter to Caramel: Stir in the softened salted butter promptly once the sugar is fully melted, incorporating it quickly and thoroughly.
- Incorporate Cream: Slowly add the heavy cream at room temperature while stirring constantly. If the caramel separates, raise heat to medium-low and stir vigorously until smooth again.
- Season Caramel: Stir in sea salt to taste (1/4 to 1/2 teaspoon) and vanilla extract. Mix well to blend all flavors evenly.
- Simmer and Cool Caramel: Let the caramel simmer gently on low heat for 2-3 minutes to thicken slightly. Remove from heat and allow it to cool completely before use.
- Assemble Cookies: Once cookies are fully cooled, spoon a heaping teaspoon of the salted caramel into the indent of each cookie. Finish by sprinkling a small pinch of sea salt on top and serve.
Notes
- Ensure butter and egg yolks are at room temperature for optimal creaming and texture.
- Do not overmix the dough to keep cookies tender and prevent toughness.
- Chilling the dough balls helps cookies keep their indent and shape during baking.
- Carefully monitor the melting sugar for caramel to avoid burning; adjust heat accordingly.
- The caramel can be made ahead and stored refrigerated; bring to room temperature before assembling.
- Pressing the cookie centers immediately after baking helps create the perfect space for the caramel filling.
