Description
Salted Caramel Chocolate Cookie is the ultimate indulgence—gooey, chocolatey, and swirled with rich caramel in every bite.
Ingredients
Scale
- 10 tablespoons unsalted butter
- 7 tablespoons granulated sugar (94g)
- 6 ½ tablespoons dark brown sugar (83g)
- 1 egg
- ½ teaspoon vanilla extract
- 18 tablespoons all-purpose flour (177g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 8 tablespoons dark chocolate (60–70%; 45g), chopped
- 8 tablespoons semi-sweet chocolate chips (90g)
- 3 tablespoons salted caramel sauce (plus more for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the butter and let it cool slightly.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until combined and smooth.
- Beat in the egg and vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped dark chocolate and chocolate chips.
- Add the salted caramel sauce by drizzling it over the dough and lightly folding it in—don’t fully mix. You want caramel streaks, not uniform dough.
- Scoop cookie dough balls (about 2 tablespoons each) onto the prepared baking sheets. Leave space for spreading.
- Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack. Optional: drizzle with more caramel and sprinkle with sea salt before serving.
Notes
Don’t overbake — they’ll continue cooking as they cool.
Use a thick, room-temperature caramel sauce that won’t completely melt into the dough.
Let the dough rest in the fridge for 20–30 minutes if it’s too soft or sticky.
Keywords: Salted Caramel Chocolate Cookie