Introduction
Salted caramel chocolate cookies have become a staple indulgence. Their gooey texture, studded with chunks and perfectly balanced between sweetness and a touch of salt, makes them irresistible.
The History of Ingredients
Chocolate, native to Central America, has long captivated taste buds with its deep, complex flavor. Salted caramel, on the other hand, is a relatively recent French invention, made popular in the 1980s by Breton chef Henri Le Roux.
Breakdown of Ingredients
These cookies typically include dark or semi-sweet chocolate chunks, butter, brown sugar, granulated sugar, flour, baking soda, vanilla extract, eggs, and sea salt. The salted caramel is either swirled in or stuffed inside each dough ball for a molten center.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, combine flour, baking soda, and a pinch of salt. Gradually add to the wet ingredients.
- Fold in chocolate chunks.
- Scoop dough balls, pressing a piece of soft caramel into the center, then seal the dough around it.
- Bake for 10–12 minutes until edges are golden but centers remain soft.
- Sprinkle lightly with sea salt right after baking.
Tips for the Perfect Cookie
- Chill the dough for at least 30 minutes for thicker, chewier cookies.
- Use high-quality chocolate for better flavor and melting.
- Don’t overbake—take them out when they look slightly underdone for a gooey center.
Variations and Customizations
- Swap chocolate chunks for white chocolate or toffee bits.
- Add a touch of espresso powder for depth.
- Make them gluten-free with a 1:1 gluten-free flour blend.
Health Considerations and Nutritional Value
While indulgent, these cookies can be moderated in portion or ingredients. Consider using less sugar, dark chocolate, or plant-based butter for a lighter version. A typical cookie may contain around 200–250 calories.
FAQ
Can I freeze the dough? Yes, freeze dough balls and bake directly from frozen—just add a couple of minutes to the bake time.
How do I store them? Keep in an airtight container for up to 5 days, or freeze baked cookies for longer shelf life.
Can I make them without eggs? Yes, use a flax egg or commercial egg replacer for a vegan version.
Salted Caramel Chocolate Cookie
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips milk, dark, or a mix
- 1/2 cup salted caramel sauce plus extra for drizzling
- Optional for the Caramel Center:
- Chilled salted caramel sauce or caramel-filled candies like Rolos
- For Topping
- Sea salt flakes for sprinkling
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, then stir in the vanilla extract until well combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Fold in Additions:
- Gently fold in the chocolate chips and 1/2 cup of chilled salted caramel sauce until evenly distributed.
- Optional Step: Add the Caramel Center:
- Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
- Place 1 teaspoon of chilled caramel sauce (or a caramel candy like a Rolo) in the center.
- Wrap the dough around the caramel to seal it completely, forming a ball. Repeat for all cookies.
- Scoop and Bake:
- Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Cool and Top:
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Drizzle with extra salted caramel sauce and sprinkle with sea salt flakes while still slightly warm.
- Drizzle with additional salted caramel sauce and sprinkle with sea salt flakes while still warm.
- Serve and Enjoy!
- Break one open, admire the gooey caramel, and dig in!