What’s better than cookies? Cookies packed with gooey salted caramel and rich dark chocolate! These cookies strike the perfect balance between sweet and salty, chewy and chocolatey. They’re indulgent, easy to make, and guaranteed to be a crowd-pleaser. Whether you’re baking for a special occasion or just because (because cookies are always a good idea), this recipe will hit the spot. Let’s get baking!
Ingredients
For about 20 cookies, you’ll need:
- 200 g (1 cup) of unsalted butter (softened): This gives the cookies their tender and chewy texture. Tip: Leave it at room temperature for 30 minutes before starting.
- 150 g (3/4 cup) of granulated sugar: Adds sweetness and helps with the crisp edges.
- 100 g (1/2 cup) of brown sugar: For that deep, caramel-like flavor and a soft texture.
- 2 large eggs: Acts as a binding agent to hold all the deliciousness together.
- 1 teaspoon of vanilla extract: A classic flavor enhancer that pairs beautifully with caramel and chocolate.
- 260 g (2 cups) of all-purpose flour: The base for your cookies. Be sure to measure accurately for the perfect texture.
- 1/2 teaspoon of baking soda: Helps the cookies rise just the right amount.
- 1/2 teaspoon of salt: Enhances all the other flavors.
- 150 g (1 cup) of dark chocolate chunks or chips: Rich and decadent—perfect for balancing the caramel.
- 100 g (1/2 cup) of salted caramel bits: These melt into pockets of golden sweetness.
- Sea salt flakes: A sprinkle on top adds a sophisticated salty finish.
👉 Tip: For a shortcut, you can use store-bought salted caramel, but if you want to make your own, just melt soft caramel candies with a pinch of salt.
How to Make Salted Caramel Dark Chocolate Cookies
Follow these simple steps to create the ultimate cookie experience:
Step 1: Prepare your ingredients
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Measure out all your ingredients to streamline the process.
Step 2: Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer (or a whisk) until light and fluffy. This should take about 2-3 minutes.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that aromatic touch.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies soft.
Step 5: Fold in the chocolate and caramel
Gently fold in the dark chocolate chunks and salted caramel bits. Be generous—they’re the stars of the show!
Step 6: Scoop and sprinkle
Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Sprinkle a pinch of sea salt flakes on top of each cookie for that extra touch of flavor.
Step 7: Bake to perfection
Bake the cookies for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so don’t overbake!
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, if you can’t wait, sneak one warm—it’s worth it.
Equipment Needed
- Mixing bowls (one large, one medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Cooling rack
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Absolutely! If you prefer a sweeter cookie, milk chocolate is a great option. However, dark chocolate complements the salted caramel beautifully with its rich, bittersweet flavor.
How do I prevent my cookies from spreading too much?
Make sure your butter isn’t overly softened, and chill the dough for 30 minutes before baking. This helps the cookies keep their shape.
Can I freeze the dough?
Yes! Scoop the dough into balls and freeze them on a tray. Once frozen, transfer to a freezer bag. Bake straight from frozen—just add 1-2 extra minutes to the baking time.
What if I don’t have sea salt flakes?
You can use a tiny pinch of regular salt, but sea salt flakes provide a more delicate and subtle salty finish.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious.
How do I store the cookies?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Can I double the recipe?
Definitely! This recipe doubles beautifully if you need a larger batch for a party or to freeze for later cravings.
Conclusion
And there you have it—your new favorite cookie recipe! These Salted Caramel Dark Chocolate Cookies are chewy, gooey, and downright irresistible. Whether you’re indulging with a warm cookie and a glass of milk or sharing them with friends, they’re sure to impress.
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