Description
Delight in these decadent Salted Caramel Chocolate Cookies, combining rich cocoa-infused chocolate cookies with a luscious homemade salted caramel filling. Perfectly textured with a hint of sea salt, these cookies are a luxurious treat for chocolate and caramel lovers alike.
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
- Prepare the cookie dough:
In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until combined. In a separate bowl, cream the softened unsalted butter with light brown sugar and granulated sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients into the wet mixture to form a chocolate cookie dough. - Shape and chill the dough:
Divide the dough into cookie-sized portions, shaping them into balls. Place the dough balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up. - Bake the cookies:
Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a baking tray with enough space between them. Bake for 10-12 minutes or until the cookies are set but still soft in the center. Remove from the oven and let them cool completely on a wire rack. - Make the salted caramel:
In a medium saucepan over medium heat, melt the granulated white sugar, stirring continuously until it turns a deep amber caramel color. Remove from heat and carefully stir in the softened salted butter until fully melted and combined. Slowly add the heavy cream while stirring constantly; be cautious as the mixture will bubble vigorously. Stir in the vanilla extract and sea salt to taste. Allow the caramel to cool and thicken slightly before use. - Assemble the cookies:
Once cookies are completely cooled, spread a generous amount of salted caramel on the underside of one cookie and sandwich it with another cookie. Repeat with remaining cookies. For extra indulgence, drizzle leftover caramel over the cookie sandwiches or sprinkle lightly with sea salt.
Notes
- Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
- Ensure the egg yolks are at room temperature for better mixing and texture.
- Be cautious when making caramel as the sugar syrup will be very hot.
- Chilling the dough before baking helps maintain the cookie shape and texture.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Salted Caramel, Chocolate Cookies, Dessert, Homemade Cookies, Caramel Filling, Chocolate Recipe