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Double Chocolate Sea Salt Caramel Cookies (Soft & Fudgy)

Étoiles 5 Étoiles 4 Étoiles 3 Étoiles 2 1 Star

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  • Auteur: Receptes Inas
  • Durée totale: 1 hour 2 minutes
  • Produit: 24 cookies 1x
  • Régime alimentaire: Végétarien

Description

These Salted Caramel Chocolate Fudge Cookies are irresistibly rich, soft, and packed with intense chocolate flavor. Made with melted butter, Dutch-process cocoa powder, brown sugar, and generous amounts of semisweet chocolate chips, these decadent bakery-style cookies feature tender, brownie-like centers and delicately set edges. Each fudgy chocolate cookie is finished with a luscious drizzle of thick salted caramel sauce and a sprinkle of flaky sea salt for the perfect balance of sweet, salty, and chocolatey goodness. Perfect for holiday cookie trays, special celebrations, homemade gifts, or whenever you’re craving an indulgent chocolate dessert!

Ingrédients

Scale
  • For the Soft and Fudgy Chocolate Cookie Base:
  • 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened Dutch-process cocoa powder, sifted
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp fine salt
  • 1 1/2 cups (255 g) semisweet chocolate chips (reserve a handful for topping)
  • For the Caramel and Sea Salt Topping:
  • 1/2 cup (120 ml) thick salted caramel sauce (homemade or high-quality store-bought)
  • 1–2 tbsp flaky sea salt (such as Maldon), for final sprinkling

Instructions

  1. Preheat Oven and Line Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. Mix Melted Butter and Sugars: In a large mixing bowl, whisk the melted, slightly cooled unsalted butter, packed light brown sugar, and granulated sugar together for approximately 2 minutes until the mixture becomes smooth, glossy, and fully combined.
  3. Add Wet Ingredients: Whisk in the room-temperature whole egg, egg yolk, and pure vanilla extract until the wet mixture is completely smooth, shiny, and well incorporated.
  4. Combine Dry Flour Base: In a separate medium bowl, whisk together the all-purpose flour, sifted unsweetened Dutch-process cocoa powder, baking soda, cornstarch, and fine salt until evenly blended and free of lumps.
  5. Make Chocolate Cookie Dough: Gradually fold the prepared dry cocoa mixture into the wet butter and sugar mixture using a rubber spatula. Mix gently just until no dry flour streaks remain and a thick, rich chocolate cookie dough forms. Avoid overmixing to preserve the soft, fudgy texture.
  6. Fold in Semisweet Chocolate Chips: Gently fold in the 1 1/2 cups (255 g) of semisweet chocolate chips, reserving a small handful for decorating the tops of the cookies. Distribute the chocolate chips evenly throughout the thick dough.
  7. Chill Dough: Cover the mixing bowl and refrigerate the chocolate cookie dough for 30 minutes to firm up the melted butter fats. This chilling step helps the cookies bake thicker with deliciously soft, extra-fudgy centers.
  8. Shape and Top Dough Balls: Scoop approximately 3-tablespoon portions of chilled dough (~50 g each) and roll them into smooth balls. Arrange the dough balls about 3 inches apart on the prepared baking sheets. Gently press the reserved semisweet chocolate chips onto the top of each cookie for a beautiful bakery-style finish.
  9. Bake Until Edges Are Set: Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set while the centers still look slightly soft and underdone. Avoid overbaking to preserve the rich, moist, brownie-like texture that makes these cookies so irresistible.
  10. Cool, Drizzle Caramel, and Salt: Allow the baked chocolate cookies to rest on the baking sheets for 5–10 minutes so they can firm up slightly. While the cookies are still warm, drizzle generous spoonfuls of thick salted caramel sauce over each cookie. Immediately finish with a light sprinkle of flaky sea salt, using the provided 1–2 tablespoons according to your preference, and serve for a wonderfully gooey, chocolatey treat!

Notes

  • Use Dutch-Process Cocoa Powder: Always select Dutch-process cocoa powder rather than natural cocoa powder for this recipe. Dutch-process cocoa provides an intense dark chocolate color, a smoother chocolate flavor, and a rich, fudgy crumb with lower acidity.
  • Select Thick Caramel Sauce: Choose a thick, rich salted caramel sauce or homemade reduced caramel instead of a thin ice cream syrup. A thick caramel holds its shape and stays beautifully visible on top of each cookie without soaking completely into the delicate chocolate crumb.
  • Apply Sea Salt While Caramel Is Warm: Sprinkle the flaky sea salt immediately after drizzling the warm caramel over the cookies. This allows the salt flakes to adhere securely to the caramel topping while maintaining their delicate texture and beautiful finishing appearance.
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 12 minutes
  • Catégorie: Dessert
  • Méthode: Baking
  • Cuisine: American

Nutrition

  • Portion: 1 cookie
  • Calories: 260
  • Sucre: 24g
  • Sodium: 160mg
  • Graisse: 14g
  • Graisse saturée: 9g
  • Graisses insaturées: 4g
  • Gras trans: 0g
  • Glucides: 34g
  • Fibres: 2g
  • Protéine: 3g
  • Cholestérol: 38mg

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Find it online: https://inasrecipes.com/fr/double-chocolate-sea-salt-caramel-cookies-soft/