Description
These Chocolate Caramel Cookies combine rich, fudgy cocoa-flavored cookies with a luscious homemade salted caramel sauce. Perfectly soft with a hint of saltiness, these cookies are a delicious treat for any chocolate lover looking for a gourmet twist on a classic cookie.
Ingredients
Scale
For the Chocolate Cookies:
- 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
For the 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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and sea salt. Set aside this dry mixture.
- 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 light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined, taking care not to overmix.
- Form Dough Balls and Indent: Using a tablespoon-sized cookie scoop, portion out 32 balls of cookie dough. Roll each into a smooth ball, then press the center of each ball with a 1/4 teaspoon to create an indent. Chill the dough balls for one hour.
- Preheat Oven: Preheat your oven to 350°F (175°C) approximately 15 minutes before baking.
- Prepare Baking Sheets: Line large baking sheets with parchment paper and arrange 12 cookie dough balls per sheet, spaced evenly.
- Bake Cookies: Bake the cookies for 9-11 minutes, with 10 minutes being ideal. Immediately upon removing from the oven, gently press the centers again with a 1/4 teaspoon to restore the indent lost during baking. Optionally, use a circular cookie or biscuit cutter to reshape and slightly reduce the size while the cookies are still warm.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Sugar for Caramel: In a large saucepan over medium-low heat, add the granulated sugar. Allow it to melt slowly, initially crystallizing before turning golden, which takes about 20 minutes. Reduce heat to low when most sugar is melted to prevent burning.
- Add Butter: Stir in the softened salted butter promptly once the sugar is fully melted and golden, incorporating it quickly.
- Incorporate Cream: Slowly add room temperature heavy cream while stirring constantly. If separation occurs, increase heat to medium-low and stir vigorously until smooth.
- Season Caramel: Stir in sea salt (adjust quantity to preference) and vanilla extract. Mix well to combine.
- Simmer and Cool: Let the caramel simmer gently on low heat for 2-3 minutes, then remove from heat and allow to cool completely before using.
- Assemble Cookies: Once cookies are fully cooled, spoon a heaping teaspoon of the salted caramel into the indent of each cookie. Sprinkle a small pinch of sea salt on top and serve.
Notes
- Ensure the egg yolks and heavy cream are at room temperature to prevent the caramel from separating.
- Pressing the cookie centers before and after baking helps maintain their distinctive caramel holder shape.
- For neater cookies, use a circular cookie cutter immediately after baking while the cookies are still warm to refine their shape.
- Chilling the dough is essential to keep the cookie shape and improve texture.
- The salted caramel sauce can be stored in the refrigerator in an airtight container for up to one week. Warm gently before using.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
