Who doesn’t love a super chewy and chocolatey cookie? Stephen and I had been craving something with chocolate in it, so I made a half batch of these. They came out soft in the center and tasted like a brownie would. They were absolutely decadent! The combination of chocolate and caramel along with the added nuts and sea salt is heavenly! Oh, and trust me, these aren’t going to be super salty, they’ve just got the perfect hint of salt which you can omit if desired. If you need something to satisfy your sweet tooth, I’d highly recommend making some of these!
Salted Caramel Chocolate Cookies Recipe
Deeply chocolatey and touched with sea salt, Salted Caramel Chocolate Cookies combine soft caramel pieces with chunks of chocolate for a chewy cookie with layered flavor.
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Servings: 24
Calories: 243kcal
Ingredients
- 16 oz semisweet or bittersweet Ghirardelli chocolate
- 1/2 cup + 2 Tbsp all-purpose flour
- 1 3/4 cup brown sugar
- 4 Tbsp butter - room temperature
- 4 large eggs
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1 Tbsp vanilla extract
- 1 Ghirardelli Sea Salt Soiree Bar - coarsely chopped
- 16 soft caramels - chopped into very small bits
- sea salt for garnish - optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 2 baking sheets with parchment paper (or a Silpat mat), and set aside.
- In a double boiler, melt the butter and plain chocolate. Remove from the heat when smooth.
- In the bowl of a stand mixer, beat together the sugar and eggs. Add the vanilla and cooled chocolate-butter mixture. Mix until incorporated.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients; mix until just combined. Remove the bowl from the stand and fold in the chopped caramel bits and chopped Sea Salt Soiree bar. Chill the cookie dough in the refrigerator for at least 45 minutes (you have to refrigerate the dough).
- Scoop 2″ balls of dough onto a lined baking sheet and sprinkle with sea salt. Place in the oven and bake for 15–17 minutes or until the edges look set. Remove from the oven and allow to cool on the sheet for 5–10 minutes. Transfer the cookies to a wire rack to cool completely.
NOTES
STORE cooled Chocolate Puddle Cookies in an airtight container at room temperature for up to 4 days.
For longer storage, FREEZE them—layer with parchment in a freezer-safe container and freeze for up to 2 months. To REHEAT, thaw at room temperature or microwave for 8–10 seconds to bring back that soft, gooey center.
Nutrition
Calories: 243kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 116mg | Potassium: 167mg | Fiber: 2g | Sugar: 27g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 2mg
Adapted from Bon Appétit, Giant Chocolate-Toffee Cookies
Looks and sounds so yummy! This meet all my requirements, salty, caramel and chocolate, what more could a girl want. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!
Yummy! I found you via the Sugar Bee Link Party!
Diana
Diana Rambles
Bento Blog Network
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These look so delicious!! yum yum :]
http://www.jbseatsandtreats.blogspot.co.uk
I would SOOO love these. I make a non-chocolate version that is to die for..but my recipe calls for caramel ice cream topping in the dough. Maybe you could use the caramel bits in this instead of having to chop the caramels? Just a thought…thanks so much for linking up at Weekend Potluck.
I am seriously drooling! Those look amazing!