Dark Chocolate Chip Salted Caramel Cookies

Introduction

These cookies are a decadent twist on the classic chocolate chip, combining the deep, rich flavor of dark cocoa with pockets of melty caramel. The addition of flake salt on top perfectly balances the sweetness, creating a sophisticated treat. You’ll love how the soft, chewy centers contrast with the slightly crisp edges.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 36 cookies

Ingredients

• 2 cups all purpose flour
• 3/4 cup dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter ((at room temperature))
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup Kraft caramels
• flake salt ((or kosher salt, for finishing))

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the room-temperature unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
5. Using a spatula, fold in the dark chocolate chips. Then, roughly chop the Kraft caramels and fold them in as well.
6. Scoop dough into rounded tablespoons and place them 2 inches apart on the prepared baking sheets. Lightly press down on each dough ball.
7. Bake for 9-11 minutes, or until the edges are set but the centers still look soft. Immediately after removing from the oven, sprinkle each cookie with a pinch of flake salt.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Stuffed Cookie: Flatten a dough ball, place a whole caramel in the center, and wrap the dough around it before baking.
• Ice Cream Sandwich: Let cookies cool completely, then sandwich a scoop of vanilla bean ice cream between two.
• S’mores Style: After baking, top warm cookies with a toasted marshmallow and an extra square of dark chocolate.
• Flavor Infusion: Add 1/2 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.

Tips for Success

• Ensure your butter is truly at room temperature for proper creaming and a better cookie texture.
• Use a sharp knife to chop the caramels, and lightly dust it with flour to prevent sticking.
• For uniformly sized cookies, use a #40 cookie scoop or a rounded tablespoon measure.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies for up to 3 months. To reheat a cookie and regain that fresh-baked softness, microwave it for 8-12 seconds.

FAQ

Can I use milk chocolate chips instead?

Yes, you can substitute milk or semi-sweet chocolate chips, but dark chocolate chips complement the intense cocoa flavor best.

My caramel leaked everywhere. How do I prevent this?

Ensure you chop the caramels into small pieces (about 1/4-inch chunks) and fold them in well so they’re encased in dough. Avoid placing pieces directly on the baking sheet surface.

Why are my cookies cakey?

This usually means you measured the flour by scooping directly from the bag, which packs in too much. For best results, spoon flour into your measuring cup and level it off.

Can I make the dough ahead of time?

Absolutely. You can cover and refrigerate the dough for up to 48 hours before baking. This can even enhance the flavor. Let it sit at room temperature for 15 minutes before scooping.

What if I don’t have flake salt?

Kosher salt is a fine substitute. Just use a very light sprinkle, as it’s denser than flake salt.