Salted Caramel Dark Chocolate Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Chill the dough for at least 3 hours, or up to 3 days.
2. Let the chilled dough sit at room temperature for 10 minutes.
3. Preheat the oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
4. Beat the butter, granulated sugar and brown sugar until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined.
5. Whisk the flour, cocoa powder, baking soda and salt together, then beat into the wet mixture on low until combined.
6. Beat in the milk on medium-high, then the chocolate chips. Cover and chill for at least 3 hours.
7. Scoop 2 tablespoons (40g) of dough, split in half and roll into two balls. Press a thumb indent into one, place a caramel in the centre, cover with the other ball and seal the edges.
8. Place the balls 2–3 inches apart on the sheets and sprinkle lightly with sea salt.
9. Bake for 12–13 minutes until the edges are set and the centres still look soft. If they have not spread by minute 9, bang the sheet on the counter 2–3 times, then continue baking.
10. Cool on the sheet for 5 minutes, then move to a rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkBrown sugarChocolateChocolate chipDark chocolate chip