Dark Chocolate Sea Salt Caramel Cookies

There are few flavor combinations as enticing and universally adored as dark chocolate and caramel. The rich, intense earthiness of dark chocolate perfectly complements the smooth, buttery sweetness of caramel, creating an experience that tantalizes the taste buds. For cookie lovers, there’s no better way to enjoy this perfect pairing than in the form of indulgent dark chocolate sea salt caramel cookies.

Dark Chocolate Sea Salt Caramel Cookies

Indulge in the rich flavors of dark chocolate and caramel with these incredible sea salt caramel cookies. Perfect for any occasion, these cookies offer a delightful balance of sweet and salty, making them a must-try decadent treat. With a gooey caramel center encased in a soft, chewy chocolate cookie, every bite is a taste sensation. Elevate your baking game and impress friends and family with this delicious recipe that’s sure to become a favorite!

Print Recipe Pin Recipe

Ingredients

For the Cookies:

1 cup unsalted butter, softened at room temperature

1 cup brown sugar, packed tightly

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour, spooned and leveled

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 1/2 cups dark chocolate chips (preferably 60-70% cocoa)

For the Caramel Filling:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into small cubes

1/2 cup heavy cream, at room temperature

1 teaspoon fine sea salt (plus extra for garnish)

Instructions

Prepare the Caramel:

- In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a heat-resistant spatula or whisk until it melts and transforms into a rich, dark amber liquid, which should take about 10-15 minutes.

- Once fully melted, carefully add the diced butter, stirring continuously until the butter has completely melted and incorporated.

- Gradually pour in the heavy cream, whisking until the mixture is smooth and homogenous. Be cautious, as the mixture will bubble up.

- Remove the saucepan from the heat and gently mix in 1 teaspoon of sea salt. Allow the caramel to cool for about 20 minutes, during which it will thicken slightly.

Make the Cookie Dough:

- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

- Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract.

- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. Gradually sift the dry mixture into the wet ingredients, mixing until just combined.

- Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.

Assemble the Cookies:

- Scoop approximately 1 tablespoon of the cookie dough and flatten it slightly in your palm. Add about 1 teaspoon of the cooled caramel in the center of the dough and carefully encase the caramel with the dough, rolling it into a ball.

- Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.

Bake the Cookies:

- Place the cookie sheets in the preheated oven and bake for 10-12 minutes, or until the edges are just set but the centers still appear soft.

- Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Finish and Serve:

- While the cookies are still warm, sprinkle a small pinch of sea salt on each cookie to enhance the flavor.

- Allow the cookies to cool completely on the wire rack. Enjoy these irresistible treats alongside a glass of milk or a warm cup of coffee!

Prep Time, Total Time, Servings:

- Prep Time: 30 minutes

- Total Time: 1 hour (including cooling)

- Servings: 24 cookies