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Chewy Chocolate Salted Caramel Cookies
These have a deep chocolate flavor, with a chewy and fudgy center and slightly crisp edges. Moist, rich, and satisfies any chocoholic. Freeze leftover dough for baking when you need emergency cookies!
👥 25 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- saucepan
- spatula
- baking sheet
- oven
- pan
📝 Preparation Steps
1
Whisk Together
2
In a bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
baking powder2 teaspoons
3
Melt the Chocolate
4
In a bowl set over saucepan of simmering water, constantly stir chocolate chips until melted.
5
Whisk the Eggs
large eggs4
6
In a bowl, whisk together the eggs and vanilla. Sprinkle coffee powder to dissolve. Set Aside.
large eggs4
7
Beat the Butter
8
In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium until combined, ⏱️ 1 minute. Mixture may be gritty. Decrease to low speed, add egg mixture, and mix to incorporate, ⏱️ 1 min.
9
Add the Chocolate
10
Add melted chocolate in a steady stream, mixing until combined, ⏱️ 1 minute, scraping down bowl and beater as needed.
11
Add the Dry Ingredients
12
With mixer still on low, add dry ingredients gradually and gently mix just until combined, without over beating.
13
Fold in the Chips
14
With rubber spatula, fold in chocolate chips. Cover bowl with plastic wrap and chill in fridge at least ⏱️ 1 hour or until scoop-able.
15
Shape the Dough
16
Adjust oven to lower middle position, at 350F. Line baking sheets with parchment paper. Divide dough into balls about 1 1/2 inch in diameter. Set balls on lined baking sheets, about 2 inches apart. Slightly flatten dough balls.
17
Bake just until edges are begun to set but centers are still very soft, ⏱️ 8-9 minutes. Cool on baking sheets ⏱️ 10 minutes. Carefully transfer to wire rack and cool to room temp.
18
Make the Salted Caramel Sauce
19
For the Salted Caramel Sauce: In a heavy saucepan, place sugar in even layer. Heat sugar over medium-high, whisking frequently. Once it starts melting, whisk continuously as it cooks, until all clumps are melted down. Turn heat down to medium, insert thermometer into the melted sugar, and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F, add all the butter (caramel may bubble up aggressively when you do this.) Whisk butter/caramel until completely melted. Immediately remove pan from heat, carefully pour in the cream, and whisk until a smooth sauce forms. Cool slightly. Drizzle desired amount of caramel over cooled cookies and sprinkle with a pinch of coarse salt.
Nutrition Facts
calories
482 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
3 g
sugar Content
44 g
sodium Content
139 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
69 mg
carbohydrate Content
58 g
saturated Fat Content
16 g
unsaturated Fat Content
9 g
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