Chocolate Caramel Cookies with Sea Salt
When it comes to cookies, few combinations are as irresistible as chocolate and caramel. These Chocolate Caramel Cookies with Sea Salt are the perfect indulgence, marrying rich chocolate with gooey caramel and a sprinkle of sea salt for that perfect balance of sweet and salty. Imagine biting into a soft, chewy cookie, only to encounter a delightful burst of caramel. If that doesn’t make your mouth water, I don’t know what will! Join me as we dive into this delicious recipe that will surely become a household favorite.
What Sets This Recipe Apart
These cookies stand out for several reasons. First and foremost, the use of dark cocoa powder elevates the chocolate flavor, making it rich and decadent. The addition of yogurt not only keeps the cookies moist but also adds a subtle tang that complements the sweetness of the caramel. Finally, the sprinkle of sea salt on top provides a contrasting crunch that enhances every bite. This isn’t just a cookie; it’s an experience!
Ingredient Notes
- All-purpose flour: 1 1/4 cups is needed to form the base of the cookie. This versatile flour gives structure and tenderness.
- Baking soda: 1 teaspoon helps the cookies rise and gives them a light texture.
- Salt: Just 1/4 teaspoon enhances the flavors of the other ingredients.
- Butter: 5 tablespoons of butter (softened) adds richness and flavor. Use unsalted for better control over the saltiness.
- Cocoa powder: 7 tablespoons of dark unsweetened cocoa gives the cookies their deep chocolate flavor.
- Granulated sugar: 2/3 cup for sweetness and structure.
- Brown sugar: 1/3 cup packed adds moisture and a hint of caramel flavor.
- Plain yogurt: 1/3 cup gives the cookies a tender crumb and moist texture.
- Vanilla extract: 1 teaspoon enhances the overall flavor profile.
- Soft caramel: Rolled into little balls (I used Peter’s caramel) to create delightful pockets of gooey goodness.
- Sea salt: A light sprinkle on top to finish off the cookies perfectly.
Must-Have Equipment
- Mixing bowls: To combine your wet and dry ingredients.
- Electric mixer: For effortless mixing, especially for the butter and sugars.
- Baking sheet: A flat surface for baking the cookies.
- Parchment paper: To line the baking sheet for easy cleanup and to prevent sticking.
- Cookie scoop: For evenly portioning the cookie dough.
Build Chocolate Caramel Cookies with Sea Salt Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper. This will make it easy to remove the cookies after baking and keep them from sticking.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. This helps to evenly distribute the leavening agent and cocoa.
Step 4: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 5: Add Wet Ingredients
Add the yogurt and vanilla extract to the butter mixture, mixing until fully incorporated.
Step 6: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix, as this can lead to a tough cookie.
Step 7: Fold in Caramel
Gently fold in the soft caramel balls, ensuring they are evenly distributed throughout the dough.
Step 8: Scoop the Dough
Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
Step 9: Sprinkle with Sea Salt
Before baking, sprinkle a pinch of sea salt on top of each cookie to enhance the flavors.
Step 10: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
Step 11: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Easy Ingredient Swaps
- If you don’t have plain yogurt, you can substitute with sour cream or even applesauce for a lighter option.
- For a dairy-free version, use coconut oil in place of butter and a dairy-free yogurt alternative.
- Dark cocoa can be replaced with regular cocoa powder if you prefer a milder chocolate flavor.
- If you want to add a twist, consider folding in dark chocolate chips along with the caramel for extra chocolatey goodness.
Mistakes Even Pros Make
- Not measuring flour correctly: Too much flour can lead to dry cookies. Always spoon and level your flour for accuracy.
- Overmixing the dough: This can develop gluten, resulting in tough cookies instead of tender ones.
- Skipping the sea salt: A sprinkle of sea salt on top is crucial for balancing the sweetness of the caramel.
- Not checking the cookies while baking: Ovens vary, so it’s essential to keep an eye on your cookies to avoid overbaking.
Cooling, Storing & Rewarming
Allow your Chocolate Caramel Cookies with Sea Salt to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. To store, keep them in an airtight container at room temperature for up to a week. If you want to enjoy them warm later, simply pop them in the microwave for about 10-15 seconds.
Frequently Asked Questions
Can I freeze the cookie dough?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag and store them in the freezer for up to 3 months. Bake them straight from the freezer, just adding a couple of minutes to the baking time.
What can I use if I can’t find soft caramel?
If you can’t find soft caramel, caramel candies can be softened in the microwave for a few seconds. Alternatively, you can make your own caramel or use a caramel sauce, though it will change the texture of the cookie.
Are these cookies suitable for making ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a bit before scooping and baking.
Can I add nuts to these cookies?
Definitely! Chopped nuts like pecans or walnuts would add a delightful crunch and flavor. Just fold them in along with the caramel.
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Wrap-Up
These Chocolate Caramel Cookies with Sea Salt are the perfect blend of flavors and textures, making them a must-try for any cookie lover. With just the right amount of sweetness from the caramel, richness from the chocolate, and a touch of salt to elevate every bite, they are sure to be a hit. So, gather your ingredients, follow the steps, and treat yourself to these delightful cookies that will satisfy your sweet tooth and impress your friends and family. Happy baking!
Chocolate Caramel Cookies with Sea Salt
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Line your baking sheet with parchment paper for easy removal.
- Step 3: In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt.
- Step 4: Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Step 5: Add yogurt and vanilla to the butter mixture, mixing until incorporated.
- Step 6: Gradually mix in dry ingredients until just combined.
- Step 7: Fold in the soft caramel balls evenly into the dough.
- Step 8: Portion out the dough on the prepared baking sheet.
- Step 9: Sprinkle each cookie with sea salt before baking.
- Step 10: Bake for 10-12 minutes until edges are set but centers are soft.
- Step 11: Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For a lighter option, substitute yogurt with sour cream or applesauce.
- Use coconut oil for a dairy-free version.
- Consider adding dark chocolate chips for extra richness.
