Description
Double chocolate caramel cookies are soft and chewy double chocolate cookies stuffed with a perfectly soft and gooey salted caramel!
Ingredients
Units
Scale
- 1 stick butter (113 grams, room temperature)
- 1 1/4 cup all-purpose flour (160 grams)
- 1/3 cup unsweetened cocoa powder (35 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup brown sugar (100 grams)
- 1 large egg, at room temperature
- 1 tablespoon heavy cream or milk, room temperature
- 1 teaspoon pure vanilla extract
- 7 ounces dark chocolate (200 grams, 50/50 bittersweet and semisweet) - reserve some to top after shaping the balls.
- 16 salted caramel candies (see recipe in notes)
- Maldon salt, to top (optional)
Instructions
- Make sure you have made the salted caramel beforehand. If you want, you can go for store-bought but more often than not they are too hard, making it an unpleasant cookie once it cools.
- In a medium bowl, mix together the dry ingredients: flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, combine the room temperature butter with both sugars and cream using a hand or stand mixer for about 2-3 minutes or until creamy and combined.
- To the sugar-butter; add the egg and pure vanilla extract. Mix. Then the heavy cream and mix again.
- Being careful not to over-mix, add in the dry ingredients until just combined. Fold in the chopped dark chocolate. Chill for 2+ hours. 24-48 hours is even better.
- Preheat oven to 350 ℉ (175 ℃) and prepare baking sheets with parchment paper.
- To make the cookies, take 1 tablespoon of dough and quickly shape it into a ball. Press it down with one finger and place one caramel inside.
- Take another 1 tablespoon of dough and make another ball you press down. Place on top of the caramel and press the sides together to make sure no caramel will peep through.
- Roll this again quickly into a neat ball. Place on the parchment-lined baking sheet and repeat with the rest of the dough. Top each cookie with a little extra chopped dark chocolate for that beautiful chocolate chip effect.
- Bake for 12 minutes or until the edges brown and no obvious wet parts in the middle. Sprinkle with more Maldon salt after baking. Cool for 5 minutes on the sheet before cooling completely on a cooling rack. Sprinkle with a little sea salt if desired!
Notes
Recipe for salted caramel candies. You can use store-bought too, but keep in mind that they need to be soft in order for the texture to be right when the cookies have chilled.
Storage tips: I prefer to store these unbaked in the freezer. Place the baking sheet with the unbaked cookie balls in the freezer, and once solid, add them to a ziplock bag. Keeps well for 4 months in the freezer. To bake, bake as normal but add 2-3 minutes to the bake time. Take the cookie balls out of the freezer while you pre-heat the oven. You can also store baked cookies both in a cookie box (4 days).
- Prep Time: 30 minutes
- Additional Time: 2 hours
- Cook Time: 25 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 218
- Sugar: 17
- Sodium: 195
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 30