Introduction
Ready to fall in love with cookies all over again? These Salted Caramel Chocolate Cookies are your ultimate sweet escape! Every bite is a delightful mix of rich chocolate and luscious caramel with a hint of sea salt for that perfect flavor twist.
Detailed Ingredients with measures
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 20 soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- Sea salt, for sprinkling
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-32 minutes
- Yield: Approximately 24 cookies
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy. Add in the eggs and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until fully combined.
4. Stir in the chocolate chips with a wooden spoon or spatula.
5. Roll the dough into balls, about 1.5 tablespoons each, and place them on the prepared baking sheet, leaving space between each cookie.
6. In a small microwavable bowl, melt the caramel candies with the heavy cream in 20-second intervals, stirring each time, until smooth.
7. Using your thumb, press a small well into each cookie dough ball and fill with a small spoonful of melted caramel.
8. Sprinkle a pinch of sea salt over the caramel-topped cookies.
9. Bake cookies for 10-12 minutes, until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutritional Information
Each cookie boasts around:
Calories: 200 kcal
Carbohydrates: 26g
Protein: 2g
Fat: 11g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Cookie Dough
In a large bowl, beat together the softened unsalted butter, granulated sugar, and packed light brown sugar until creamy. Add in the large eggs and vanilla extract, mixing until the mixture is smooth.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture until fully combined.
Step 4: Add Chocolate Chips
Stir in the semi-sweet chocolate chips using a wooden spoon or spatula until they are evenly distributed throughout the dough.
Step 5: Shape the Dough
Roll the dough into balls, about 1.5 tablespoons each, and place them on the prepared baking sheet, ensuring there is ample space between each cookie.
Step 6: Melt Caramel
In a small microwavable bowl, melt the unwrapped soft caramel candies together with the heavy cream in 20-second intervals, stirring each time, until the mixture is smooth.
Step 7: Create Wells for Caramel
Using your thumb, press a small well into the center of each cookie dough ball and fill with a small spoonful of the melted caramel.
Step 8: Add Sea Salt
Sprinkle a pinch of sea salt over the caramel-topped cookies for an enhanced flavor.
Step 9: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Storage Instructions
Store the cookies in an airtight container at room temperature for up to a week.
Variations
Feel free to experiment with different types of chocolate chips or add nuts for added texture.
Tips for a Chewy Cookie
For a chewier cookie, slightly underbake them and let them cool on the baking sheet to firm up.
Serving Suggestion
These cookies pair wonderfully with a glass of cold milk or a cup of hot coffee. Enjoy!
Cook techniques
Softening Butter
Ensure your butter is softened to room temperature before using it. This helps to create a creamy texture when mixed with sugars.
Measuring Ingredients
For best results, measure your ingredients accurately. Use a kitchen scale for dry ingredients or leveled measuring cups for precise measurements.
Creaming Butter and Sugars
Beat the butter, granulated sugar, and brown sugar until light and fluffy. This incorporates air for a lighter cookie texture.
Mixing Dry Ingredients
Whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and prevent clumping.
Handling Cookie Dough
Use a cookie scoop or spoon to portion the dough uniformly. This ensures even baking and consistent cookie size.
Creating the Well for Caramel
Press a small well into each cookie using your thumb carefully to avoid breaking the dough. This will hold the melted caramel beautifully.
Baking Cookies
Bake the cookies until the edges are golden but the centers appear soft. This will help achieve a chewy texture.
FAQ
Can I use salted butter instead of unsalted butter?
It’s recommended to use unsalted butter so you can control the amount of salt in the recipe. If you only have salted butter, reduce the added salt.
What can I use instead of caramel candies?
You can make your own caramel sauce or use pre-made caramel sauce as a filling, but it may require adjustments in filling amounts.
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough balls and bake them straight from the freezer, adding a couple extra minutes to the baking time.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them.
Can I add nuts to the recipe?
Absolutely! Chopped nuts like pecans or walnuts can be added along with the chocolate chips for added texture and flavor.
Conclusion
