Dark Chocolate Sea Salt Caramel Cookies

Satisfy your sweet tooth with these Decadent Dark Chocolate Sea Salt Caramel Cookies! Packed with rich dark chocolate and gooey sea salt caramel, these cookies are a must-try for dessert lovers. Learn to make a luscious homemade caramel and discover the perfect balance of sweet and salty flavors. The warm, chewy cookies are delightful fresh from the oven and perfect for sharing or enjoying solo. Get ready for a baking experience that will impress everyone!

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Ingredients

For the Cookies:

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup dark chocolate chips (preferably 70% cacao)

For the Sea Salt Caramel:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream, at room temperature

1 teaspoon sea salt (plus additional for garnish)

Instructions

Prepare the Sea Salt Caramel:

- In a medium saucepan, place the granulated sugar over medium heat. Stir constantly using a wooden spoon or heat-resistant spatula until the sugar melts and reaches a deep amber color, about 10 minutes. Be patient; don't rush this process!

- Once the sugar is fully melted and caramelized, carefully add the cubed butter. Expect a vigorous bubbling reaction—stand back to avoid splatters!

- Stir until the butter is completely melted and incorporated. Gradually pour in the heavy cream while whisking continuously to combine. Let it cook for an additional minute, then remove from heat and mix in the sea salt. Allow the caramel to cool slightly while you prepare the cookie dough.

Make the Cookie Dough:

- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.

- In a large mixing bowl, use an electric mixer to cream the softened butter alongside the brown and granulated sugars until the mixture is light and fluffy, about 3-4 minutes.

- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined—be careful not to overmix.

- Gently fold in the dark chocolate chips with a spatula, ensuring they’re evenly distributed.

Assemble the Cookies:

- Using a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

- With your thumb or the back of a teaspoon, create a small well in the center of each dough ball.

- Spoon about 1 teaspoon of the sea salt caramel into each well. Carefully pinch the edges of the cookie dough together to completely seal the caramel inside.

Bake:

- Bake the cookies in the preheated oven for 10-12 minutes. The edges should be firm, but the centers will remain slightly soft for that gooey texture.

- Immediately after removing from the oven, sprinkle a pinch of sea salt on top of each cookie while they are still warm for a wonderful finish.

Cool and Serve:

- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 24 cookies

Presentation Tips: Serve the cookies on a decorative platter, drizzled with any leftover sea salt caramel for an extra touch of elegance, and finish with a light sprinkling of sea salt for a beautiful contrast.