Salted Caramel Dark Chocolate Cookies Recipe

Butter: Provides richness and moisture to the cookies.

Granulated sugar: Adds sweetness and helps with the cookie's structure.

Brown sugar: Adds a deeper flavor and contributes to the chewiness of the cookies.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: Forms the base of the cookie dough.

Cocoa powder: Provides a rich chocolate flavor.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Dark chocolate chips: Adds bursts of rich chocolate throughout the cookies.

Caramel bits: Provide pockets of sweet, gooey caramel.

Sea salt: Sprinkled on top to add a delightful salty contrast to the sweetness.

When creaming together the butter, granulated sugar, and brown sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugars, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft. Properly creamed butter and sugar will help your cookies achieve the perfect texture.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, giving the cookies a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and moisture to the cookies.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) provide a similar binding effect for a vegan option.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor profile to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, providing a similar chocolatey flavor.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, though it may slightly alter the texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an umami depth, but use sparingly to avoid overpowering the cookies.

• dark chocolate chips - Substitute with semi-sweet chocolate chips: Semi-sweet chocolate chips provide a similar texture with a slightly sweeter taste.

• caramel bits - Substitute with butterscotch chips: Butterscotch chips offer a similar sweet, buttery flavor that complements the chocolate.

• sea salt - Substitute with kosher salt: Kosher salt provides a similar texture and flavor for sprinkling on top of the cookies.

• To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for up to two weeks. Just remember to let them come to room temperature before enjoying for the best texture.
• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
• When you're ready to indulge in your frozen cookies, simply remove the desired amount and let them thaw at room temperature for about 15-20 minutes. You can also warm them in the microwave for a few seconds to enjoy that fresh-from-the-oven taste.
• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When you're ready to bake, preheat your oven and bake the frozen dough balls as directed, adding an extra minute or two to the baking time.
• For an extra touch of indulgence, consider reheating your cookies in the oven at 300°F (150°C) for about 5 minutes. This will give them a slightly crispy exterior while keeping the inside soft and gooey, perfect for pairing with a glass of cold milk or a scoop of vanilla ice cream.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for 5-10 minutes, or until they are heated through and slightly gooey in the center. This method helps maintain the cookies' original texture and flavor.

• For a quicker option, use a microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. This will soften the cookie without making it too chewy or hard.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method gives the cookies a slightly crispy exterior while keeping the inside soft and melty.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the pan. Cover with a lid and heat for 2-3 minutes, checking frequently to avoid burning. This method can give the cookies a slightly caramelized bottom.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cookies on a baking tray and heat for 5-7 minutes. This method is convenient and effective for small batches.

• For a steam method, place the cookies in a steamer basket over simmering water. Cover and steam for 1-2 minutes. This method helps retain moisture and keeps the cookies soft.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the cookies in a vacuum-sealed bag and immerse them in the water bath for 15-20 minutes. This method ensures even reheating without drying out the cookies.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Baking sheet: Line with parchment paper to prevent cookies from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: For creaming together the butter, granulated sugar, and brown sugar.

• Electric mixer: To cream the butter and sugars until light and fluffy.

• Measuring cups: To measure out the butter, sugars, flour, and cocoa powder accurately.

• Measuring spoons: To measure out the vanilla extract, baking soda, and salt.

• Whisk: To combine the dry ingredients (flour, cocoa powder, baking soda, and salt).

• Spatula: To fold in the dark chocolate chips and caramel bits.

• Tablespoon: To drop rounded tablespoons of dough onto the baking sheet.

• Cooling rack: To cool the cookies completely after baking.

• Small bowl: To hold the sea salt for sprinkling on the cookies.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This will streamline the process and prevent any last-minute searches.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you valuable time.

Pre-scoop dough: Scoop the cookie dough onto the baking sheet before preheating the oven. This way, you can pop them in as soon as the oven is ready.

Chill dough in batches: If you need to chill the dough, divide it into smaller portions to speed up the chilling process.