Salted Caramel Dark Chocolate Cookies
Posted on January 30 2019
It’s official, we’ve found our new favorite cookie. And it’s as chocolate-y as ever, with five different ingredients containing chocolate. These cookies have such a rich, bold, intense, dark flavor, and they taste like brownies. Drooling yet?
For National Dark Chocolate Day, we made sea salt dark chocolate cookies with our Salted Caramel pretzels to top. Almost everything in this recipe is dark: dark brown sugar, dark chocolate chips, dark cocoa powder, dark chocolate covered pretzels...and all of these ingredients together create a decadent, indulgent cookie that just melts in the mouth.
If you love sweet and salty as much as we do, you have to bake these cookies stat. We just can’t get enough of them! They’ll likely convert you into a dark chocolate fan if you weren’t one already.
Recipe from Sally’s Baking Addiction
Salted Caramel Dark Chocolate Cookies Recipe Ingredients
-1 cup all-purpose flour
-1/3 cup natural unsweetened cocoa powder
-1/3 cup Hershey's special dark cocoa powder
-1 teaspoon baking soda
-1/8 teaspoon salt
-1/2 cup unsalted butter, softened
-1/2 cup granulated sugar
-1/2 cup packed dark brown sugar
-1 large egg
-1 teaspoon pure vanilla extract
-2 tablespoons milk
-1 cup dark chocolate chips, plus a few more for topping
-Sea salt for sprinkling
-Fatty Sundays Salted Caramel pretzels, chopped into pieces
Salted Caramel Dark Chocolate Cookies Recipe Directions
-Whisk the flour, cocoa powders, baking soda and salt together until combined. Set aside.
-In a large bowl using a mixer, beat the butter on medium speed until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
-On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly with plastic wrap and chill in the fridge for at least 3 hours.
-Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes.
-Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
-Scoop and roll balls of dough, about 2 tablespoons of dough each, into balls. Place on the baking sheets and sprinkle with a little sea salt.
-Bake the cookies for 10 minutes. Be sure to rotate the pan once during bake time. Allow to cool on the cookie sheet. During this time, press a few more chocolate chips into the top of the warm cookies. Then sprinkle with a little more sea salt and crushed up pieces of our Salted Caramel pretzels. Transfer to cooling rack, then enjoy!
We sprinkled the cookies with some sea salt before going in the oven and after they baked. This balances out the sweetness and brings out the chocolate flavor even more. Then, the Salted Caramel pretzel pieces on top give this super chewy pretzel a crispy bite. You really have the best of all worlds with this cookie!
Designate National Dark Chocolate Day as your cheat day and treat yourself to these cookies. They’re dark chocolate so that makes them a little better for you, right?! Or, bake them for a friend, coworker, or family member who loves chocolate in a seriously intense way. They’ll thank you forever!