Chocolate Caramel Cookies with Sea Salt
Chewy chocolate cookies wrapped around soft caramel and finished with a sprinkle of sea salt.
Servings: 2 servings
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 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 packed brown sugar
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
- soft caramel pieces rolled into small balls I used Peter's caramel
- sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and lightly spray if desired.
- Measure the flour by lightly spooning it into the measuring cup and leveling with a knife. Sift the flour with the baking soda and 1/4 teaspoon salt into a bowl and set aside.
- Melt the butter in a large saucepan over medium heat. Remove from the heat, then stir in the cocoa powder, granulated sugar, and brown sugar until the mixture resembles coarse sand.
- Stir the yogurt and vanilla into the chocolate mixture until combined, then add the sifted flour mixture and mix until a moist dough forms.
- Wrap portions of the chocolate dough around each caramel ball, sealing the caramel completely; roll into smooth balls and place on the prepared baking sheets about 2 inches apart.
- Lightly sprinkle each cookie with a pinch of sea salt.
- Bake for 10–12 minutes, until the cookies are almost set. Let cool on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely.
Equipment
- Large Saucepan
- Mixing Bowl
- Measuring cups and spoons
- Sifter
- Baking Sheets
- parchment paper or silicone mat
- Wire Rack
Notes
- Use soft caramels that are easy to roll into balls.
- Dark cocoa intensifies the chocolate flavor.
- Seal the dough well so caramel does not leak while baking.
- Space cookies so they do not spread into each other.