These Salted Caramel Chocolate Cookies are the ultimate indulgence. Rich, chocolatey, and dotted with gooey caramel bits, they’re finished with a sprinkle of sea salt for the perfect balance of flavors. Ready in just 20 minutes, they’re a quick and impressive treat for any occasion.
Why You’ll Love Salted Caramel Chocolate Cookies
- Deep chocolate flavor: Thanks to unsweetened cocoa powder and chocolate chips.
- Gooey caramel bits: Add a chewy, sweet surprise in every bite.
- Balanced sweetness: A sprinkle of sea salt elevates the flavors beautifully.
- Quick and easy: Perfect for busy days when you need a crowd-pleasing dessert fast.
Ingredients Notes for Salted Caramel Chocolate Cookies
Wet Ingredients:
- 1 cup (2 sticks) butter: Ensures the cookies are rich and tender.
- 1 1/2 cups white sugar: Provides sweetness and helps create a chewy texture.
- 2 eggs: Bind the dough and add moisture.
- 2 teaspoons vanilla extract: Enhances the chocolate flavor.
Dry Ingredients:
- 2 cups all-purpose flour: The foundation of the cookie dough.
- 2/3 cup unsweetened cocoa powder: Use dark chocolate cocoa powder for an even richer flavor.
- 3/4 teaspoon baking soda: Helps the cookies rise slightly.
- 1/2 teaspoon salt: Balances the sweetness.
Add-Ins:
- 1 (11 oz.) bag Kraft caramel bits: Provide gooey pockets of caramel. If unavailable, chop regular caramels into small cubes.
- 1 cup semi-sweet or dark chocolate chips: Enhance the chocolatey goodness.
Garnish:
- Coarse sea salt: Adds a burst of salty flavor that contrasts beautifully with the sweetness.
Kitchen Equipment Needed for Salted Caramel Chocolate Cookies
- Large mixing bowl for wet ingredients.
- Medium bowl for dry ingredients.
- Electric hand mixer or stand mixer.
- Cookie sheets.
- Parchment paper or non-stick cooking spray.
- Cooling racks.
How to Make Salted Caramel Chocolate Cookies
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or lightly grease them.
2. Mix the Wet Ingredients
In a large mixing bowl, beat butter, sugar, eggs, and vanilla extract until light and fluffy. This should take about 2–3 minutes.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
4. Add Caramel and Chocolate Chips
Fold in the caramel bits and chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared cookie sheets. Leave about 2 inches of space between each cookie. Press each cookie down slightly to flatten.
6. Sprinkle with Sea Salt
Lightly sprinkle each cookie with a pinch of coarse sea salt for a sweet-salty kick.
7. Bake
Bake in the preheated oven for 8-10 minutes, or until the cookies are just set. Avoid overbaking; the cookies will continue to firm up as they cool.
8. Cool and Serve
Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serve warm: Enjoy these cookies while the caramel is still gooey and melty.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the unbaked dough in balls for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
Variations and Substitutions
- Add nuts: Fold in chopped pecans or walnuts for added crunch.
- Make them spicy: Add a pinch of cayenne pepper or cinnamon to the dry ingredients for a spicy twist.
- Change the chocolate: Use white chocolate chips for a sweet contrast, or mix in milk chocolate for extra creaminess.
Helpful Notes
- Don’t overbake: Cookies should look slightly underdone when you remove them; they’ll set as they cool.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
- Caramel sticking: To prevent caramel bits from sticking to the baking sheet, use parchment paper or a silicone baking mat.
Tips from Well-Known Chefs
- Christina Tosi: “Chilling cookie dough for 20-30 minutes before baking can enhance flavor and texture.”
- Ina Garten: “Use good-quality cocoa powder for a more intense chocolate flavor.”
- Sally McKenney: “Sprinkling sea salt on cookies right before baking enhances the flavor beautifully.”
Frequently Asked Questions (FAQ)
Q1: Can I use regular caramels instead of caramel bits?
Yes, chop regular caramels into small cubes (about 1/4 inch) and use them as a substitute.
Q2: Why are my cookies spreading too much?
Your butter may be too soft, or your dough could be too warm. Chill the dough for 15–20 minutes before baking.
Q3: Can I double the recipe?
Absolutely! Simply double all the ingredients and bake in batches.
Q4: Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
Q5: What’s the best way to reheat these cookies?
Warm them in the microwave for 10–15 seconds to make the caramel gooey again.
Conclusion
Salted Caramel Chocolate Cookies are the perfect indulgence, combining rich chocolate, gooey caramel, and a touch of sea salt for a balanced and irresistible treat. Quick to make and universally loved, they’re ideal for everything from bake sales to cozy nights at home. Whip up a batch today and enjoy the magic of these sweet-and-salty delights!