Salted Caramel Dark Chocolate Cookies Food

SALTED CARAMEL DARK CHOCOLATE COOKIES

Steps:

• This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop 2 Tablespoons of dough and divide in half. Roll each half into a ball. Make a thumb indent into 1 ball and place a caramel candy in the center. Top with other ball of dough and seal down the sides, closing the candy tight inside. Repeat with remaining dough and caramel candies. Arrange 2-3 inches apart on the baking sheets and lightly sprinkle sea salt on top of each. Tip: The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
• Bake the cookies for 12-13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
• Cover leftover cookies tightly and store at room temperature for up to 1 week.

CHOCOLATE SALTED CARAMEL COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
• Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
• Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CARAMEL DARK CHOCOLATE COOKIES

Steps:

• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed, 2 to 3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
• Slowly add the dry ingredients into the wet ingredients, and use a mixer on low speed until combined. Add the milk. With a large spoon or rubber spatula, fold the chocolate chips into the dough. The dough will be heavy and sticky. Cover and chill for at least 1 to 2 hours.
• Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.
• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.
• Take 2 tablespoons of chilled dough, split it in half and roll each piece into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and caramel candies. Place the balls 3 inch apart onto each cookie sheet. Sprinkle each with sea salt before putting into the oven.
• Bake each batch for 12 to 13 minutes. The cookies will appear undone and very soft. Cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

SALTED CARAMEL DARK CHOCOLATE COOKIES RECIPE

Steps:

• Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed.
• Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
• In a separate medium-size bowl, sift the flour, cocoa powder, baking soda, and salt together.
• Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1 to 2 hours.
• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
• Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough.
• Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
• Bake for 12 to 13 minutes. Cookies will appear undone and very soft.
• Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.