Indulgent chocolate salted caramel cookies- the ultimate treat to satisfy all of your sweet cravings! Say hello to the best chocolate cookie in town!!!
Firstly, happy December! Festive season is almost in a full swing, and it's hard to believe that Christmas is only a couple of weeks away! Time for all the gatherings with friends and family, and for spoiling yourself and others!
Talking of spoiling... today's recipe for chocolate salted caramel cookies will do just that! I'm a strong believer that festive period is for treating yourself and your loved ones with delicious food and sweet treats.
Chocolate salted caramel cookies- perfect festive treat!
December is the only month in the year, where (in my opinion) it is totally acceptable to bake cookies every day! There is something truly magical about turning the oven on during a cold day and filling the house with wonderful aromas of festive baking.
Recipe for these chocolate salted caramel cookies have been adapted from the one and only Donna Hay. When I made them for the first time, and posted them on my Instagram I got bombarded with messages asking for the recipe. So, the only fair thing to do, is to post it here, for the joy of everyone! Yes, they are very indulgent, studded with chunks of chocolate and topped with caramel, but that's what festive season is for! A little indulgence won't hurt anyone, right?
Give your loved ones cookies this Christmas!
Cookies make great edible gifts for friends and family, and it has become a tradition of mine, to bake batches of different cookies throughout December. If you are looking for some more cookie inspiration, please check the following recipes:
- Cinnamon and Maple Snowflake cookies
- Gingerbread Cut Out Cookies
- Chocolate Thumbprint Cookies
- Shortbread Cookies
Once baked, you can put them into a festive boxes or bags, tie with a nice, decorative raffia or a bow, and voila- tasty gift is ready! I guarantee the person on the receiving end will appreciate this much more than a shop-bought items!
With these chocolate salted caramel cookies, what you may want to do is perhaps include a small jar of caramel on site, along with little bag of sea salt. Even more fun for the person who receives them, to 'assemble' it on their own!
How to make the chocolate salted caramel cookies?
There is nothing complicated about this recipe, and I really doubt that it can be 'messed up'. Start with melting the butter in a small saucepan, then leaving it aside to cool to room temperature. Using an electric mixer, mix the sugars with butter, then add an egg and egg yolk. Throw in the rest of the ingredients, mix until just combined, and place on the baking trays. Easy, right?
You will need to bake them in batches, as this recipe makes about 30 cookies, depending on how big you make them. Cookies will also expand during baking, so make sure you leave plenty of room between them on the tray. You can also prepare the cookie dough in advance and store in the fridge. If storing it in the fridge, take the dough out and leave it in the room temperature for about 15 minutes, before baking. If you want to freeze the dough, I would suggest to shape it into a log first. Leave it out of the freezer for about 30 minutes, cut into desired size and bake, as per the instruction below.
Thanks for reading today's post, and as always, leave me a comment below if you try them! Also, remember to subscribe to my newsletter if you want to receive the new recipes straight to your inbox!
Stay merry, and talk soon!
Chocolate Salted Caramel Cookies
- 200 g unsalted butter melted and cooled
- 175 g light brown soft sugar
- 165 g granulated sugar
- 1 medium egg plus one egg yolk (extra)
- 2 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon water
- 300 g plain flour
- ¼ teaspoon sea salt plus extra for sprinkling
- 35 g cocoa powder
- 2 tablespoon milk of choice
- 300 g dark chocolate 70% cocoa solids
- 200 g thick caramel or dulce de leche
- Preheat the oven to 160C. Line 2-3 large baking trays with baking parchment. Place the butter and both sugars in a bowl of an electric mixer and beat on medium speed for about 6 minutes until sandy in texture. Add the egg, egg yolk and vanilla. Increase the speed to high and beat for 2 more minutes until pale and creamy. Place the baking powder and baking soda in a small bowl and mix with water. Add the baking powder mixture, flour, salt, cocoa, milk and chocolate to the butter mixture and beat on low speed until just combined.
- Working in batches, scoop out about 2 tablespoon of dough, roll into balls and place on the trays, leaving some space between as the cookies will spread. Bake for 10-13 minutes until or until golden brown and firm to the touch. Allow to cool on trays for 10 minutes, then move to the cooling rack to cool completely. Spread the cookies with caramel and sprinkle with sea salt. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Cookies can be stored in airtight container for up to 4 days (without the caramel and salt)
- Baking times may vary, depending on the oven and size of your cookies.
- Original recipe was calling for 60g of dough per cookie to be baked for 18-20 minutes. I've used 2 tablespoon of dough per cookie, reducing baking time to 10-13 minutes.