Chewy Chocolate Salted Caramel Cookies
User Reviews
5
2 reviews
Excellent
Chewy Chocolate Salted Caramel Cookies
Report
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!
Share:
Ingredients
- 2 cups all-purpose flour
- ½ cup dutch processed cocoa powder
- 2 tsp baking powder
- ½ tsp table salt
- 16 oz semisweet chocolate chips good quality
- 4 large egg
- 2 tsp vanilla extract pure
- 2 tsp instant coffee
- 10 TB butter softened, salted
- 1 ½ cups light brown sugar packed
- ⅓ cup granulated sugar
- 2 cups semi-sweet or milk chocolate chips, or a mixture of both
For the Caramel Drizzle:
- 2 cups granulated sugar
- 12 TB butter sliced into pieces, and softened, unsalted
- 1 cup heavy cream
- kosher salt or flaky sea salt, coarse
Instructions
- In a bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
- In a bowl set over saucepan of simmering water, constantly stir chocolate chips until melted.
- In a bowl, whisk together the eggs and vanilla. Sprinkle coffee powder to dissolve. Set Aside.
- 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.
- Add melted chocolate in a steady stream, mixing until combined, 1 minute, scraping down bowl and beater as needed.
- With mixer still on low, add dry ingredients gradually and gently mix just until combined, without over beating.
- With rubber spatula, fold in chocolate chips. Cover bowl with plastic wrap and chill in fridge at least 1 hour or until scoop-able.
- 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.
- 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.
- 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 Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
69mg
(23%)
Sodium
139mg
(6%)
Potassium
263mg
(6%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
507IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 139mg | 6% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
