Dark Chocolate Chip Sea Salt Caramel Cookies
There are your quick and easy, one bowl mix up cookies that work for every and any occasion…and then, there are these.
Oh my. If ever there were a love potion cookie, a will- you-be-my-valentine cookie, a you-are-so-much-more-than-wonderful cookie…this would be that cookie.
Dark chocolate dough with semi sweet morsels. Enveloping a rolo, topped with sea salt. Yeah, you get me. It’s a lot more work than your average cookie recipe, but then again, good things come to those who work hard, right?
The original recipe is from www.sallysbakingaddiction.com. Amazing blog with amazing recipes. I used more semisweet morsels and more sea salt in my version, but that’s my “more of a good thing” mentality.
Make the dough and refrigerate, then scoop into portions, roll the dough around the rolo (I think you could also do this with 1/2 a caramel), then dip the dough ball in sea salt.
My initial batch, I sprinkled sea salt on top. My second batch, I held the salt in my palm and dipped each dough ball- making it excessive, which I personally loved.
I like to bake all of my cookies at a lower temperature, and the result is a softer, chewier cookie. Add the caramel center and this cookie delivers. The dark cocoa powder does make for a richer cookie base.
I think in life, we need to have cookies like this. We need to have moments where we stop and say, Holy Crap, that’s a great cookie. Where we take the extra step to unwrap the Rolo, or hand sprinkle the sea salt. Life demands we bake the great cookies. Life demands we eat the good cookie. Leave those packaged crumbly things in the grocery store and make your own.
In my house, the rule is, we eat the ugly cookies first. I’m serious. So, you can guess where the cookies that had caramel spillage went before the photos were taken.
Here is the only issue with this cookie. You have to make sure the Rolo is perfectly encased in dough. You also have to make sure there isn’t too much dough or the cookies will be massive. Not that massive cookies are a bad thing.
Now, I may not have super powers, and I may need to make lists to remember everything I need to do in a day (and still not get it all done), and I may not always place a filter on my face when I should (cue resting annoyed face). But I can bake these amazing cookies for the people I love.
Hopefully when they eat these cookies, they know all the things I lack, I make up for with my mad baking skills.
Now. Go make these cookies. It is a moral imperative.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintDark Chocolate Chip Sea Salt Caramel Cookies
Original recipe from Sally’s Baking Addiction. Dark chocolate cooke dough with semi sweet morsels surrounding a chocolate caramel candy and topped with sea salt.
Ingredients
- 1/2 Cup (8 Tablespoons) Butter
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Dark Brown Sugar
- 1 Large Egg at room temperature
- 1 Teaspoon Vanilla Extract
- 2/3 Cup Dark Cocoa Powder
- 1 Cup Flour
- 1 Teaspoon Baking Soda
- 1/8 Teaspoon Salt
- 2 Tablespoons Milk
- 1 10 ounce package of Semi Sweet Morsels
- 1 Package of Chocolate Covered Caramels, such as Rolos
- Sea Salt
Instructions
- Using a mixer, cream butter with sugars until light and fluffy.
- Beat in egg and vanilla extract.
- In a separate bowl, sift together dry ingredients.
- Slowly add dry ingredients to butter mixture.
- Add milk.
- Fold in semi sweet morsels.
- Refrigerate dough for at least 2 hours to overnight.
- Preheat oven to 325*
- Line baking sheet with parchment paper or silicone baking sheets.
- To assemble cookies, take approximately one tablespoon of dough and insert rolo into the middle.
- Roll dough in between hands to cover the candy.
- Sprinkle with sea salt.
- Bake for 12 minutes. Allow to cook on the baking sheet before removing to cooling rack.