Decadent Salted Caramel Choc

These decadent salted caramel choc cookies perfectly marry rich chocolate and buttery caramel with a hint of sea salt for a sweet salty experience that feels both comforting and indulgent. They satisfy those cravings when you want something special yet approachable enough to bake regularly. Whether for a cozy night in or sharing at a gathering, these cookies bring a little luxe to your everyday baking.

I first made these during a weekend bakeathon and now my friends request them whenever I bring treats over. The combination of slightly underbaked softness and caramel drizzle is absolute magic.

Ingredients

• Unsalted butter: One cup unsalted butter softened for creamy richness quality butter enhances flavor and texture
• Brown sugar: One cup packed brown sugar brings deep molasses notes that complement the chocolate
• Granulated sugar: Half a cup granulated sugar balances sweetness and helps with crisp edges
• Eggs: Two large eggs bind everything while adding moisture and structure
• Vanilla extract: One teaspoon vanilla extract adds warmth and depth to the dough real vanilla is always best
• All purpose flour: Two cups all purpose flour provides the sturdy base make sure to measure carefully for consistency
• Cocoa powder: Half a cup cocoa powder delivers intense chocolate flavor choose Dutch processed for smoother taste
• Baking soda: One teaspoon baking soda leavens the cookies helping them rise just right
• Sea salt: Half a teaspoon sea salt enhances all the sweet flavors and prevents cloying
• Semi sweet chocolate chips: One cup semi sweet chocolate chips offer melty pockets of chocolate throughout
• Caramel sauce: Half a cup caramel sauce creates gooey centers homemade or store bought both work wonderfully
• Flaky sea salt: Flaky sea salt for finishing adds a delicate crunch and striking salty contrast on top

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit or 175 Celsius. This ensures even baking and the perfect spread for your cookies.

Cream the Butter and Sugars:

In a large bowl beat the softened butter with brown sugar and granulated sugar on medium speed for about two to three minutes until the mixture is light fluffy and pale in color. This step incorporates air for tender cookies.

Add Eggs and Vanilla:

Add eggs one at a time beating well after each addition to incorporate fully. Then stir in the vanilla extract to infuse warmth.

Combine Dry Ingredients:

In a separate bowl whisk together all purpose flour cocoa powder baking soda and sea salt thoroughly. This prevents clumps and ensures even distribution.

Mix Dry Ingredients into Wet:

Gradually add the dry ingredients to the butter mixture. Use a spatula or low mixer setting and mix until just combined to avoid tough cookies.

Fold in Chocolate Chips:

Gently fold chocolate chips into the dough to distribute the melty bites evenly.

Chill the Dough:

Cover and refrigerate the dough for about thirty minutes. This firms the dough making it easier to shape and helping the cookies keep their form while baking.

Shape the Cookies:

Scoop dough onto a baking sheet lined with parchment paper or silicone mats spacing cookies about two inches apart to allow spreading. Press a small indentation into the center of each cookie to hold the caramel.

Bake:

Place the cookies in the preheated oven and bake for ten to twelve minutes. Aim to pull them out when they are still slightly underbaked for gooey centers.

Add Caramel and Sea Salt:

Once out of the oven immediately drizzle caramel sauce into the cookie indentations. Sprinkle each with flaky sea salt to enhance the flavor contrast.

Cool:

Allow cookies to cool on the baking sheet for about five minutes to set then transfer them to a wire rack to cool completely or enjoy warm.

One family memory with these cookies was baking together during the holidays when the whole kitchen smelled like chocolate and caramel. It always brings us back to that cozy moment.

Storage Tips

Store cookies in an airtight container at room temperature for up to four days to retain softness. For longer storage freeze cooled cookies in layers separated by parchment paper for up to three months. Reheat frozen cookies gently in a warm oven or microwave to revive the gooey caramel.

Ingredient Substitutions

You can substitute semi sweet chocolate chips with dark or milk chocolate chips depending on your preferred sweetness level. If you do not have caramel sauce dulce de leche or a thick honey drizzle works as alternatives though the flavor will shift. Using salted butter omit the sea salt from the dough to avoid over salting.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a rich dessert. Pair with a bold coffee or espresso for a perfect afternoon pick me up. Pack a few in lunch boxes or gift jars for sweet surprises.

Enjoy these cookies warm or at room temperature for the best gooey centers and crisp edges. Share them with friends and family for an indulgent treat.

Your Recipe Questions Answered

→ What type of chocolate works best in these cookies?

Semi-sweet chocolate chips provide the ideal balance of sweetness and richness, complementing the salted caramel beautifully.

→ Why is the dough chilled before baking?

Chilling the dough helps the cookies retain their shape and intensifies the flavors, resulting in a chewier texture.

→ How does flaky sea salt enhance the cookies?

Sprinkling flaky sea salt on top adds a crunchy texture and accentuates the caramel’s sweetness, balancing the overall flavor.

→ Can these cookies be stored and for how long?

Store cookies in an airtight container at room temperature for up to five days to maintain freshness and softness.

→ Is there an alternative to all-purpose flour?

While all-purpose flour is recommended for texture, using a gluten-free blend can work but may alter the cookie’s consistency.