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Dark chocolate caramel chip cookies from above
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Dark Chocolate Caramel Cookies

These dark chocolate caramel cookies are fudgy, soft and have the perfect flavor combo of rich chocolate and salted caramel. Perfect for the holidays - or whenever you're looking for a delicious cookie recipe. 
Course Dessert
Cuisine American
Keyword Chocolate Caramel Chip Cookies, Chocolate Caramel Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings 24 cookies
Calories 133kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened but not melted
  • ¾ cup brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon vanilla extract
  • 2 oz dark chocolate (57 grams) melted & cooled
  • 1 large egg
  • 1 cup all-purpose flour (112 grams)
  • ½ cup cocoa powder (140 grams)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup caramel chips (180 grams) divided
  • sea salt for sprinkling on top of each cookei

Instructions

  • In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
  • Beat in the vanilla extract and melted chocolate. Once fully combined, beat in the egg.
  • In a separate bowl whisk together the flour, cocoa, baking soda & salt.
  • With the mixer on low speed, mix the dry ingredients into the butter mixture about ½ at a time. 
  • Turn off the mixer and stir in ¾ cup caramel chips.
  • Cover the bowl and place the bowl in the fridge for about 30 minutes or up to 48 hours.
  • When ready to bake, preheat the oven to 350F (180C) degrees and line 2 cookie sheets with parchment paper or baking mats.
  • Using a cookie scoop, form the dough into balls about 1 tablespoon in size and roll between your palms. If the dough is too hard to work with (this can happen if it's been in the fridge overnight), let the bowl sit on the counter for 15 minutes first.
  • Place the cookies 2 inches apart on the lined sheets and bake 1 sheet at a time for 8-10 minutes or until the tops look just set.
  • Remove from the oven and add a few extra chips on top of each cookie along with a light sprinkle of sea salt. 

Notes

  1. Dark Chocolate: Use 50-70% dark chocolate, or semi-sweet chocolate for a less rich flavor. Do not use bittersweet chocolate
  2. Make Ahead Tips: Cookie dough can be kept for up to 48 hours in the fridge. Make the dough up to step 5, cover the bowl and place in the fridge. When ready to bake, let the dough warm up for 15 minutes at room temperature then continue through steps 6. To freeze cookie dough, make the dough through step 5. Then form into balls. Place the balls in a ziploc freezer bag, seal tightly, and freeze for up to 3 months. Bake the cookies from frozen - it'll likely take 1 minute longer. 
  3. Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 24 equal-sized cookies. 

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 67mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 130IU | Calcium: 13mg | Iron: 1mg