Chocolate Caramel Cookies
The ultimate comfort food, Chocolate Caramel Cookies are the perfect blend of rich chocolate and gooey caramel. With a delightful texture and perfect sweetness, these cookies will satisfy any craving. Bake up a batch tonight for a treat everyone will love!
Equipment
- Electric Hand mixer or Stand mixer
- Cookie Sheet
- Cookie Scoop
- Whisk
Ingredients
- 2 cups All-purpose flour
- 1 cups Unsweetened cocoa powder
- 2 teaspoons Baking soda
- ½ teaspoons Salt
- 2 sticks Unsalted butter
- ½ cup Granulated sugar
- 1 ½ cups Light brown sugar
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- ½ cup Buttermilk or plain yogurt
- 12 ounces Semi-sweet chocolate bar
- 28 Soft caramels
- to taste Flaky sea salt
Instructions
- In a large bowl, sift together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- In a bowl of a stand mixer, cream the unsalted butter with granulated sugar until smooth and creamy. About 2 minutes.
- Add eggs and vanilla extract, and beat again for 1 minute.
- Add the dry ingredients to the wet ingredients, and mix again until just combined.
- Then add the buttermilk or plain yogurt and mix again until just combined.
- Fold in the chopped semi-sweet chocolate bar, cover the bowl, and chill the dough for 30 minutes.
- Use a medium cookie scoop, scoop out dough balls and flatten into disks.
- Wrap the cookie dough around each soft caramel, and chill again for 15 minutes.
- Meanwhile, preheat oven to 350°F (180°C), then place the chilled cookies on a cookie sheet lined with parchment paper or silpat about 2 inches apart.
- Bake for 10-12 minutes, rotating the pan halfway through.
- Sprinkle the cookies with flaky sea salt right after you remove them from the oven.
- Cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Room Temperature Ingredients: Cookie dough mixes together more smoothly when all of the ingredients, and especially the butter and eggs, are at room temperature.
- Chill the Dough: If the cookie dough is too warm, the cookies will flatten too much and the caramel could seep out.
- Don’t Try to Make Them Small: You need to have enough cookie dough around each caramel so that there’s room inside for the caramel to live.
- Don’t Use Table Salt: The salt that you add to the top should be large flakes.
- To Store: Store these cookies in an airtight container at room temperature, and enjoy them within 3-4 days.
- To Freeze: You can also freeze cookies for up to 3 months.