Description
Salted caramel dark chocolate cookies deliver pure indulgence with rich chocolate and sweet-salty caramel notes. Rich layers of intense flavor meld together, creating an irresistible treat that chocolate enthusiasts will savor in every delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (270 grams) dark chocolate chips
- 18 chocolate-coated caramels (Rolos)
- 1 cup (125 grams) all-purpose flour
- ⅔ cup (55 grams) unsweetened cocoa powder
Sugars and Sweeteners:
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
Wet Ingredients and Additional Components:
- ½ cup (113 grams) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons (30 milliliters) milk
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- Flaky sea salt, for sprinkling
Instructions
- In a spacious mixing vessel, whip butter, granulated and brown sugars until they transform into a cloud-like, airy texture using an electric mixer.
- Introduce egg and vanilla extract, blending thoroughly until the mixture achieves a uniform consistency.
- Separately, sift together flour, cocoa powder, baking soda, and salt, ensuring no lumps remain.
- Gently fold dry ingredients into the creamy base, stirring minimally to prevent overmixing.
- Splash milk into the developing dough, stirring until everything melds seamlessly.
- Disperse dark chocolate chips evenly throughout the mixture, creating pockets of rich intensity.
- Wrap the dough securely and refrigerate for a minimum of 3 hours, allowing flavors to deepen and texture to solidify.
- Heat the oven to 350°F and line baking sheets with parchment paper.
- Portion dough into small mounds, creating a gentle indentation to nestle a chocolate-coated caramel at the center.
- Carefully envelop the caramel completely, rolling into smooth spheres and positioning them with ample spacing on the prepared sheets.
- Delicately shower the cookie tops with flaky sea salt, creating a tantalizing contrast.
- Bake until edges look set but centers remain tender, approximately 12-13 minutes.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to reach room temperature.
Notes
- Chilling the dough helps develop deeper flavors and creates a perfectly textured cookie that’s soft inside and slightly crisp outside.
- Chocolate-coated caramels hidden within each cookie provide a surprise molten center that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg