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Chocolate Caramel Cookies Recipe

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4.2 from 9 reviews

Delightfully rich and indulgent Chocolate Caramel Cookies featuring a luscious blend of cocoa, chocolate chunks, and gooey soft caramels encased within a tender cookie dough. These cookies offer a perfect balance of bittersweet chocolate and sweet caramel, finished with an optional sprinkle of flaky salt for an extra flavor dimension.

Ingredients

Cookie Dough

  • 120 g unsalted butter
  • 50 g cocoa powder
  • 150 g light soft brown sugar
  • 50 g granulated sugar
  • 2 egg yolks
  • 1 whole egg
  • 200 g plain flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 200 g chocolate, chopped (mix of dark and white chocolate recommended)

Filling

  • Around 16 soft caramels

Instructions

  1. Melt Butter: Begin by melting the unsalted butter either in a pot over medium heat or by microwaving. Once melted, pour the butter into a large mixing bowl.
  2. Add Cocoa and Sugars: To the melted butter, add cocoa powder, light soft brown sugar, and granulated sugar. Whisk the ingredients together until fully combined and smooth.
  3. Incorporate Eggs: Add two egg yolks and one whole egg into the bowl. Whisk thoroughly to blend everything evenly into the mixture.
  4. Mix Dry Ingredients: In a separate bowl, combine plain flour, salt, baking powder, and baking soda. Stir these dry components together to ensure even distribution.
  5. Combine Wet and Dry: Add the dry flour mixture and the chopped chocolate pieces into the wet mixture. Stir until a consistent cookie dough forms with no visible flour.
  6. Prepare Cookie Dough Balls: Take approximately 100 g of cookie dough, flatten it, and place 1 or 2 soft caramels in the center. Carefully roll the dough around the caramel to form a ball, ensuring that the caramel is completely encased within the dough. Repeat this process for the remaining dough.
  7. Freeze Dough Balls: Place the cookie dough balls on a tray or plate and freeze them for 1 hour to help the cookies hold their shape during baking.
  8. Preheat and Prepare Baking Tray: About 10 minutes before baking, preheat your oven to 180°C (356°F). Line a large baking tray with baking paper to prevent sticking.
  9. Arrange Cookies for Baking: Remove the dough balls from the freezer and place them on the lined baking tray, spacing them apart to allow spreading while baking.
  10. Bake Cookies: Bake the cookies in the preheated oven for 20 to 22 minutes. They will appear soft when taken out of the oven.
  11. Cool and Serve: Let the cookies cool on the baking tray for 10 to 15 minutes to set. Optionally, sprinkle flaky salt over the warm cookies before serving to enhance the flavor.

Notes

  • Freezing the cookie dough balls before baking prevents excessive spreading and helps maintain caramel center integrity.
  • Feel free to use your preferred type of chocolate for chopping; dark, milk, or white all work well.
  • The flaky salt topping is optional but adds a lovely contrast to the sweetness of the caramel and chocolate.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/chocolate-caramel-cookies-recipe/