Double Chocolate. Caramel. Salted. All pretty amazing on it’s own already… and yes I like salted stuff – my blood pressure probably not so much, but all is still good – don’t worry ;P
Anyways – where have I been? Amazing. Right. All amazing on it’s own. The combination is even BETTER. Who would have guessed, right? ;)
These double chocolate cookies with a soft caramel center and flaky sea salt on top are awesome! I like cookies and I eat them, but I am not often baking them – dunno exactly why. Should do it more often. They are easy to make – not only these here – most of the cookie recipes require not much work or time. They are also easy to store in a glass container and are good to eat for quite a long time…
Oh no – now I remember why I am not making them often – because I would eat too much of them ;)
INGREDIENTS / ZUTATEN
1 cup (230g) butter, softened
1 cup (200g) sugar
1 cup (220g) brown sugar
1/2 cup (60g) cocoa powder
2 eggs
2 1/4 cups (320g) all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tbsp. vanilla extract
1 cup (150g) chocolate chips
1 cup (150g) semi-sweet chocolate, chopped
36 caramels
flaky sea salt
230g weiche Butter
200g Zucker
220g brauner Zucker
60g Kakao
2 Eier
320g Mehl (Type 405)
1 TL Natron
1 TL Salz
1 EL Vanille Extrakt
150g Schokoladenchips
150g Zartbitterschokolade, gehackt
36 Karamellstücke
grobes Meersalz
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix butter and sugars until well combined. Add cocoa powder and eggs and mix until well combined. Mix flour, baking soda and salt – add to the bowl and mix until well combined. Add vanilla extract, chocolate chips and chopped chocolate and mix.
3. Take a caramel and cover with dough – you should get about 1 inch (2,5cm) large balls. Sprinkle with sea salt and place with enough space inbetween on the baking sheets. Bake for 8-10 minutes in the oven.
4. Take out of the oven and let sit on the baking sheet for some time. Transfer to a wire rack and let cool down. The cookies should servend bit warm, so the caramel in the middle is still soft.
2. In einer großen Schüssel die Butter mit braunem und weißem Zucker verrühren, bis alles gut verbunden ist. Kakao und Eier zugeben und alles gut verrühren. Mehl mit Natron und Salz vermischen, in die Schüssel geben und alles gut verrühren. Vanille Extrakt, Schokoladenchips und gehackte Schokolade zugeben und verrühren.
3. Jeweils ein Karamell mit Teig zu einer Kugel von etwa 2,5cm (1 inch) Durchmesser rollen. Mit etwa Meersalz bestreuen und mit genügend Abstand auf die Bleche legen. Im Ofen für 8-10 Minuten backen.
4. Aus dem Ofen nehmen und noch etwas auf den Backblechen liegen lassen. Auf ein Kuchengitter legen und abkühlen lassen. Die Cookies sollten noch leicht warm serviert werden, damit das Karamell in der Mitte noch weich ist.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Double Chocolate Salted Caramel Cookies
- Prep Time: 25
- Cook Time: 10
- Total Time: 35
- Yield: 36 1x
Ingredients
- 1 cup (230g) butter, softened
- 1 cup (200g) sugar
- 1 cup (220g) brown sugar
- 1/2 cup (60g) cocoa powder
- 2 eggs
- 2 1/4 cups (320g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. vanilla extract
- 1 cup (150g) chocolate chips
- 1 cup (150g) semi-sweet chocolate, chopped
- 36 caramels
- flaky sea salt
Instructions
- Preheat the oven to 375˚F (190°C). Line four baking sheets with baking parchment (you can also bake one baking sheet at a time). Set aside.
- In a large bowl mix butter and sugars until well combined. Add cocoa powder and eggs and mix until well combined. Mix flour, baking soda and salt – add to the bowl and mix until well combined. Add vanilla extract, chocolate chips and chopped chocolate and mix.
- Take a caramel and cover with dough – you should get about 1 inch (2,5cm) large balls. Sprinkle with sea salt and place with enough space inbetween on the baking sheets. Bake for 8-10 minutes in the oven.
- Take out of the oven and let sit on the baking sheet for some time. Transfer to a wire rack and let cool down. The cookies should servend bit warm, so the caramel in the middle is still soft.
Notes
- Enjoy baking!
Die sehen ja so lecker aus! Könnte ich bitte einen bis zehn davon zum Frühstück haben, bitte? :D
Die sind auch verdammt lecker – am besten sind sie dann, wenn man sie eigentlich noch abkühlen lassen sollte – aber so lauwarm sind sie einfach eine sehr große Versuchung ;))