Introduction
Salted caramel and dark chocolate are two flavors that have taken the dessert world by storm with their perfect balance of sweetness and richness. Combining these two into a cookie creates an indulgent treat that is both decadent and satisfying. Salted caramel dark chocolate cookies are the perfect fusion of sweet and salty, with a smooth, rich dark chocolate base paired with gooey caramel pockets and a touch of sea salt on top to enhance the flavors. These cookies are ideal for any occasion, from a cozy night in to a party treat, offering a sophisticated twist on a classic dessert favorite. The combination of flavors is irresistible, making it a go-to cookie for those who enjoy a unique balance between sweetness and savoriness in their baked goods.
The History of Salted Caramel Dark Chocolate Cookies
Salted caramel, as a flavor combination, traces its roots to France, where chefs began incorporating sea salt into caramel to balance out its intense sweetness in the 1970s. This combination quickly gained popularity and spread internationally, influencing everything from candies to gourmet desserts. Dark chocolate, on the other hand, has a much older history, dating back to ancient Mesoamerican civilizations where cocoa beans were revered for their medicinal and ceremonial uses. By the 19th century, chocolate was being mass-produced, and dark chocolate became a favorite among dessert lovers. The pairing of dark chocolate with salted caramel began to gain traction in the early 2000s, as people began to appreciate the complex flavors and contrasting textures of the two. The rise of gourmet cookies allowed these flavors to be incorporated into a classic dessert format, resulting in the salted caramel dark chocolate cookies we know and love today.
Ingredients Breakdown
The ingredients for salted caramel dark chocolate cookies are simple but come together to create a complex, flavor-packed treat. For the cookie base, you’ll need butter, sugar, and eggs, which provide the foundation for the cookie dough. Dark chocolate chips or chunks are key to the flavor, contributing a rich, bittersweet taste that balances the sweetness of the caramel. The caramel is the star ingredient, and using high-quality caramel or homemade caramel sauce will elevate the cookies. A pinch of sea salt on top of each cookie enhances the flavor and adds a delightful contrast to the sweetness. All-purpose flour, baking soda, and a little vanilla extract round out the ingredients, helping to bind everything together and add depth to the flavor. Together, these ingredients create a perfect balance of sweetness, richness, and a touch of saltiness that will keep you reaching for more.
Step-by-Step Recipe:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone baking mats.
- Prepare the Dough: In a medium-sized bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat 1 cup of softened butter with 1 cup of granulated sugar and 1 cup of packed brown sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
- Add Chocolate and Caramel: Stir in 1 ½ cups of dark chocolate chips or chunks. Then, gently fold in ½ cup of caramel bits or homemade caramel chunks. If you’re using homemade caramel, make sure it’s cooled and cut into small pieces.
- Form the Cookies: Use a cookie scoop or tablespoon to form dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Press a small piece of caramel in the center of each cookie dough ball and sprinkle a pinch of sea salt on top.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the cookies fresh out of the oven, or store them in an airtight container for up to one week.
Tips for the Perfect Salted Caramel Dark Chocolate Cookies
- Use Quality Chocolate and Caramel: The key to rich and flavorful cookies is using high-quality dark chocolate and caramel. Opt for a good-quality dark chocolate with at least 60% cocoa for the best taste, and consider making your own caramel for a more homemade, decadent experience.
- Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This will help the cookies hold their shape better during baking and prevent them from spreading too much.
- Don’t Overbake: Keep an eye on the cookies while baking. You want the edges to be golden and slightly crisp, but the center should remain soft and chewy. Overbaking can result in dry cookies.
- Add Extra Salt: For those who love the sweet-salty combination, feel free to sprinkle a little extra sea salt on top of the cookies after baking. This will enhance the flavor and provide a more pronounced contrast.
- Use a Cookie Scoop: To ensure uniform cookies, use a cookie scoop to portion the dough. This will help the cookies bake evenly and look perfectly round.
Variations and Customizations
While salted caramel dark chocolate cookies are fantastic on their own, you can get creative with different variations. For an extra burst of flavor, consider adding a handful of chopped nuts like pecans or walnuts to the dough for added crunch. You could also substitute the dark chocolate for milk chocolate or white chocolate for a sweeter, creamier taste. For a more intense caramel flavor, try drizzling a bit of extra caramel sauce over the cookies once they’ve cooled. If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough or use unsweetened chocolate instead of semi-sweet or dark chocolate. To make the cookies even more decadent, stuff them with a gooey caramel center by placing a caramel candy in the middle of the dough ball before baking.
Health Considerations and Nutritional Value
Salted caramel dark chocolate cookies, while absolutely delicious, are indulgent and should be enjoyed in moderation. Each cookie contains a high amount of sugar, butter, and chocolate, which means they’re higher in calories and fat. A single cookie may contain around 200-250 calories, depending on the size and specific ingredients used. For those looking for a healthier option, consider making a few substitutions. You can use a sugar substitute, such as stevia or monk fruit, and opt for whole wheat flour instead of all-purpose flour for added fiber. If you’re trying to lower the calorie count, you can reduce the amount of butter or use a healthier fat, such as coconut oil. However, even with these changes, cookies like these are best enjoyed occasionally as a treat rather than a regular snack. It’s also important to note that the caramel and chocolate can be rich in saturated fats, so be mindful of portion sizes.
FAQ
- Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time, cover it, and refrigerate it for up to 3 days. When you’re ready to bake, simply scoop the dough and bake as usual. - Can I freeze these cookies?
Absolutely! Once the cookies are baked and completely cooled, you can freeze them in an airtight container for up to 3 months. You can also freeze the dough before baking, allowing you to bake fresh cookies whenever you want. - Can I use caramel sauce instead of caramel bits?
Yes, you can use caramel sauce in place of caramel bits. However, make sure to reduce the amount slightly to avoid making the cookie dough too wet. For best results, use a thicker caramel sauce. - Can I substitute dark chocolate with milk chocolate?
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter, creamier taste. Keep in mind that this will alter the flavor profile of the cookies, but it will still be delicious. - Why did my cookies spread too much?
If your cookies spread too much, it may be because the dough was too warm when placed on the baking sheet. Make sure to chill the dough before baking to prevent excessive spreading. Additionally, make sure you’re using the correct ratio of flour to butter.
Salted Caramel Dark Chocolate Cookies
Ingredients
- 1/2 cup 8 tablespoons; 113g unsalted butter, softened to room temperature
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 125g all-purpose flour (spooned & leveled)
- 2/3 cup 55g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons 30ml milk
- 1 and 1/2 cups 270g semi-sweet or dark chocolate chips
- 18 chocolate-coated caramels such as Rolos (or use regular caramels)*
- Flaky sea salt or coarse sea salt for sprinkling
Instructions
- Preliminary Note: This cookie dough needs to chill for at least 3 hours, but I recommend chilling it overnight. The colder the dough, the easier it is to handle and shape.
- In a large bowl, use a handheld or stand mixer with the paddle attachment to beat together the butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then beat on high speed until fully combined. Be sure to scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Beat on low until just combined. The cookie dough will be thick. Next, switch to medium-high speed and mix in the milk, followed by the chocolate chips. The dough will be sticky. Cover the dough tightly and chill it in the refrigerator for at least 3 hours, or up to 3 days. Chilling is essential for this sticky dough.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 10 minutes.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats, then set them aside.
- Scoop 2 tablespoons (40g) of dough and divide it in half. Roll each half into a ball. Make an indent with your thumb into one of the balls and place a caramel candy in the center. Top with the other dough ball and seal the edges, encasing the caramel inside. Repeat with the remaining dough and caramel candies. Tip: Since the cookie dough is sticky, it helps to wipe your hands clean after shaping every few dough balls.
- Place the stuffed dough balls 2-3 inches apart on the prepared baking sheets and lightly sprinkle each with sea salt.
- Bake for 12-13 minutes, or until the edges are set and the centers still look soft. Tip: If the cookies aren’t spreading by the 9-minute mark, remove them from the oven and gently tap the baking sheet on the counter 2-3 times to help them spread. Return them to the oven to finish baking.
- Let the cookies cool on the baking sheet for 5 minutes. During this time, you can press a few more chocolate chips into the tops of the warm cookies (optional, for aesthetic purposes). Transfer the cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Store any leftover cookies tightly covered at room temperature for up to 1 week.
Notes
You can prepare the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls (with caramel candy centers) also freeze well for up to 3 months. When baking frozen dough balls, add an extra minute to the baking time—there’s no need to thaw them.