Chocolate Caramel Cookies with Sea Salt
User Reviews
5
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Servings
2 dozen cookies
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Course
Baked Goods
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Cuisine
Canadian
Chocolate Caramel Cookies with Sea Salt
Description
The recipe blends cocoa powder, butter, and two kinds of sugar into a sandy-textured mixture before incorporating yogurt and vanilla, which contribute moisture and tenderness. Flour, baking soda, and salt are sifted and added to form a chocolate dough.
Soft caramel balls are wrapped inside portions of the dough, creating a surprise of melted caramel in the finished cookie. Cookies are baked at 350ºF for 10 to 12 minutes until mostly set but still soft, then cooled briefly on the pan before moving to wire racks to cool fully.
The sea salt sprinkled atop enhances the sweetness and balances the flavors. The texture is soft but holds shape, with caramel adding a smooth, gooey contrast inside the tender chocolate cookie exterior.
Ingredients
- 1 1/4 cup all-purpose flour
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter
- 7 tablespoons unsweetened cocoa powder I used dark cocoa
- 2/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/3 cup PLAIN yogurt
- 1 teaspoon vanilla extract
- Soft caramel rolled into little balls (I used Peter's caramel)
- salt sea salt
Instructions
- Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpats! Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.
- Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel balls. Place balls on cookie sheets and sprinkle with sea salt.
- Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
User Reviews
Overall Rating
5
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