Chocolate Caramel Cookies
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These chocolate caramel chip cookies combine soft and fudgy sweetness with salty caramel chips and a sprinkling of flaky sea salt on top. If you like brownie-like chocolate cookies and salted caramel, these are for you.
Servings: 28 cookies
Calories: 142kcal
Equipment
- Stand mixer or hand mixer
Ingredients
- 10 ounces (283 grams) bittersweet chocolate
- ½ cup (63 grams) bleached all-purpose flour
- ¼ cup (24 grams) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons (71 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup salted caramel chips
- flaky sea salt for topping cookies optional
Instructions
- Heat your oven to 350°F/175°C and line two baking sheets with parchment or silicone mats.
- Melt the chocolate in a double boiler or whatever way you are most used to and let it cool slightly as you make the cookies.10 ounces (283 grams) bittersweet chocolate
- Sift together the flour, cocoa powder, baking powder, and salt into a small bowl.½ cup (63 grams) bleached all-purpose flour, ¼ cup (24 grams) unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- In the bowl of your stand mixer or medium-sized bowl if you are using a hand mixer, beat the butter and sugar together on medium speed for about three minutes until mixed well.5 tablespoons (71 grams) unsalted butter, softened, 1 cup (200 grams) granulated sugar
- Add the eggs one at a time, beating on medium speed for about one minute between each addition. Scrape down the bowl as necessary.3 large eggs
- Add the vanilla extract and beat on medium speed for one minute.1 teaspoon vanilla extract
- Add in the melted chocolate and beat until mixed.
- Add the dry ingredients and mix on low or by hand just until the dry ingredients have been combined.
- Stir in the salted caramel chips by hand.1 cup salted caramel chips
- Put the bowl in the refrigerator for 10 to 15 minutes to make the batter easier to scoop. Do not chill for much longer than 30 minutes or the cookie dough will be challenging to scoop.
- Using a medium-sized cookie scoop or two spoons, scoop out cookies onto the baking sheet, leaving 1 to 2 inches between cookie balls.
- Bake for about 12 minutes. The tops will be cracked, and the cookies should still be slightly soft.
- If using, lightly sprinkle on the flaky sea salt while the cookies are still warm.flaky sea salt for topping cookies
- Let the cookies cool for about 10 minutes on the cookie sheet, and then transfer them to a baking rack to cool fully.
Notes
These salted caramel chip chocolate cookies can be stored in an air-tight container at room temperature for about one week or frozen for 3 to 6 months.
To freeze the cookie dough, scoop the cookie balls onto a lined cookie sheet and freeze them for a few hours or overnight. Place them into a freezer bag and squeeze the air out. They can be baked straight out of the freezer at the same temperature for just an extra minute or two.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 59mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 93IU | Calcium: 15mg | Iron: 1mg