I am a sucker for sweet and savory combos, and chocolate salted caramel is my weakness.
I had made a different version of these cookies in the past and they were inedible. Everything about them was wrong. The caramel hardened and the cookie itself had no flavor and a brick-like consistency. They went straight into the trash. I was beyond bummed.
But these cookies? These were a whole different story. You know a cookie is good when you bake a full batch and they’re gone in 2 days. Granted, I had some help, but really? They’re damn good. They provide the perfect balance of sweet and salty and moist and chewy, and are great for dipping into a big glass of milk.
Chocolate Caramel Cookies with Sea Salt – slightly adapted from A Good Appetite
- 2 Cups Chocolate (I used a mixture of semi sweet chips and some chopped Hershey Bars)
- 1/4 Cup Unsalted Butter
- 2 Eggs
- 1 1/2 tsp Vanilla
- 3/4 Cup Brown Sugar
- 1/2 Cup Flour
- 1/4 tsp. Baking Powder
- 1 1/2 Cups Chopped Caramel
- Sea Salt
Working in 30 second increments and stirring after each round, microwave chocolate until melted. Stir in butter.
Whisk together the eggs and vanilla. Add melted chocolate and brown sugar. Slowly add flour and baking powder until well combined. Stir in caramel and refrigerate for 1 1/2 hours.
Preheat oven to 350.
Form dough into ball shapes and flatten slightly.
Pour some sea salt into a shallow dish. Lightly roll the tops of the cookies in the salt and transfer to a parchment lined baking sheet. Bake for 15 minutes.
Cool on cookie sheet for 10 minutes to allow the caramel to set, then transfer to a cookie rack.
- When I took the dough out of the refrigerator, it was really hard. I let it sit for about 10-15 minutes before working with it.
- Be generous with the salt. It really makes the flavors pop.