When it comes to chocolate preference I am a milk chocolate girl.  In my opinion, you either appreciate bitter flavors such as dry red wine, strong coffee and extra dark chocolate or you don’t.  I don’t.  With one exception.  If dark chocolate is balanced with nutty caramel and a sprinkle of sea salt to balance the bitter notes, I start to sing a different tune.  Most desserts in general need the right amount of salt to balance their sweetness and there is no better example of that balance of flavors than dark chocolate and salt.  When I saw these Salted Caramel Dark Chocolate Cookies in Sally’s Baking Addiction cookbook, I ran to the store to buy a bag of Rolos and got baking immediately.

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies

You usually have to choose whether you want chewy, gooey brownies or the crispy corner pieces of the batch, but with these Salted Caramel Dark Chocolate Cookies, you don’t have to choose, you get both.  Imagine a richly dark chocolate brownie-like consistency cookie bursting with semisweet chocolate chips and oozing with soft caramel when you bite into it and that is what you get with these cookies.  If you aren’t salivating yet, you might want to consult someone about that.

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies

A light sprinkle of sea salt to balance out the chocolatey richness, and these Salted Caramel Dark Chocolate Cookies go down in the record book as one of my all-time favorite decadent treats.  These mouthwateringly delicious cookies are just one of the 75 irresistible recipes that you will find in Sally McKenney’s book Sally’s Baking Addiction:  Irresistible Cookies, Cupcakes & Desserts for your Sweet Tooth Fix.

Sally began her blog, Sally’s Baking Addiction, not long ago, in 2011.  I have continued to be impressed by the rapid growth and success that she has had.  And let me tell you, she is as sweet as her desserts!  I feel like I have gotten to know Sally just through correspondence we have shared between blog comments and emails and I am so happy when good things happens to good people.  Sally’s beautifully photographed cookbook has chapters covering Breads & Muffins, Breakfast, Brownies & Bars, Cakes, Pies & Crisps, Candy & Sweet Snacks, Cookies, Cupcakes and Healthier Choices.  Each recipe is accompanied by a full page color photo so you know exactly what you are going to be enjoying when you begin making one of Sally’s recipes.  This Brown Sugar Glazed Apple Bread is high on my list of what to make next.

Sally works hard testing her recipes to get them just right and so many of her recipes offer helpful tips that she has discovered that will help you to have success when recreating one of her treats.  For example, she has discovered that rolling cookie dough taller than it is wide results in cookies that have some substance and stay more puffy rather than becoming totally flat when they are baking.  Who doesn’t love a thicker cookie?

Sally’s book has a dessert for any occasion you may be celebrating and one of the nicest aspects of her book is that there are no fancy, special ingredients that are difficult to find.  The book is filled with approachable treats that will bring a smile to any face you present them to.

Salted Caramel Dark Chocolate Cookies

Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 2 hours, 50 minutes

Yield: 18 cookies

Salted Caramel Dark Chocolate Cookies: The perfect blend of rich chocolate, sweet caramel and a sprinkle of sea salt that will keep you reaching for one more

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • pinch salt
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 1 1/2 cups semi-sweet chocolate chips
  • 18 chocolate-coated caramel candies, such as Rolos
  • coarse sea salt

Instructions

  1. Whisk the flour, cocoa powder, baking soda and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in egg and vanilla extract. Scrape down sides of the bowl as needed.
  3. Slowly add the dry ingredients into the wet ingredients, and use a mixer on low speed until combined. Add the milk. With a large spoon or rubber spatula, fold the chocolate chips into the dough. The dough will be heavy and sticky. Cover and chill for at least 1-2 hours.
  4. Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
  5. Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
  6. Take 2 tablespoons of chilled dough, split it in half and roll each piece into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and caramel candies. Place balls 3 inches apart onto each cookie sheet. Sprinkle each with sea salt before putting into the oven.
  7. Bake each batch for 12-13 minutes. The cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.
  8. Recipe source: Sally's Baking Addiction cookbook
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*Race Point Publishing provided me with a review copy of Sally’s Baking Addiction:  Irresistible Cookies, Cupcakes & Desserts for Your Sweet Tooth Fix but all opinions are, as always, my own.

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2 Comments ( Reply )

  1. sally @ sallys baking addiction
    Apr 14, 2014 @ 8:07 am

    I am so humbled reading all your kind words, Mercedes! Truly, thank you so much for taking the time to write all of these wonderfully sweet things about my blog and cookbook – as well as making these cookies!! Yours look phenomenal. And even though I haven’t even had breakfast yet, I could totally go for one (or two) right now.

    Thank you again – I am so happy we have become close over the past year or so! I’m saving this post because it means so, so much to me!

    Reply

    • Mercedes
      Apr 15, 2014 @ 8:38 am

      I’m so happy that you were pleased with the review Sally! And again, congratulations on your continued success!

      Reply

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