Salted caramel dark chocolate cookies

Table of contents: 

1 Why you'll like these cookies

2 Why do I enjoy salted caramel dark chocolate cookies?

3 Begin with multifuctional cookie dough 

4 How to shape and Fill Cookies?

5 Directaly invade in recipe

6 Notes 

The unique recipe for today is dark chocolate cookies with salted caramel. My personal favorite recipe is this one, which is soft-baked and has a surprise center of gooey caramel. There will be multiple cravings satisfied by these salted caramel cookies.
This incredible award-winning recipe contains an easy cookie batter and a straightforward construction technique. The stuffing for these salted caramel dark chocolate cookies is akin to wrapping chocolatey dough around a rolo caramel candy.These cookies have been prominent since 2013, when they received the Nestle Toll House Award. I have many cookie recipes on my website, but this is the only one with an award-winning title.

1. Why you’ll like these cookies

Soft-baked and thick, but dense and fudgy like homemade brownies. 

This recipe is simply doubled. 

satisfies the most intense chocolate desires. 

Simple to move and stack. 

Made with a basic and adaptable cookie dough. 

Stuffed with silky Rolo chocolate caramels

 

2. Why do I enjoy salted caramel dark chocolate cookies?

There's a reason why this is one of my favorite cookies. If you enjoy the delicious chocolate and caramel combination as much as I do, you will quickly become a lover of these as well. You'll find yourself making these cookies again and again after you taste them, which is another benefit of how quick and easy they are to create. Two thoughts came to me after tasting these cookies. To begin with, there's nothing more elegant, understated, and delectable than the marriage of chocolate and caramel salt. Second, there are tastes and meals that bring back memories of various locations, occasions, and individuals.

One of those recipes that combines two of my favorite things into one delicious dessert is this dark chocolate salted caramel cookie recipe. It is a dish that combines some of the tastiest and coziest components I have ever found, making it practically handheld perfection (for me). When you're cooking, eating, and sharing these delicious treats with your friends, family, and loved ones, remember to have fun and make beautiful memories!

Now gather your buddies, your baking supplies, and your sweet taste, and let's get started!

3. Begin with multifunctional cookie dough 

I use my basic chocolate cookie dough for these. You can bet that I've used the delicious dough to create almost any combination of chocolate cookies you can imagine. Very basic things from the kitchen are needed to make today's cookie dough. These fundamental and easy-to-find items for cooking are:

• Flour: To make the cookie dough, all-purpose flour is required.
• Cocoa Powder: Natural cocoa powder is what I suggest using in this recipe.
• Salt: just enough salt to counteract the sweetness.
• Baking soda: to boost the texture of your cookies in the oven
• Butter: Allow butter to come up to room temperature for at least an hour before using.
• Eggs: eggs are used to bind items together and add richness.
• Sugar: The secret to getting the ideal texture balance is as follows: Combine brown sugar with granulated sugar.
• Milk: A small amount of liquid is necessary for this dough. You can use any type of milk, dairy or nondairy, so don't be alarmed.
•  Vanilla extract: Even the most chocolatey cookies require a touch of vanilla essence.
• Chocolate chips: Dark chocolate chips or semi-sweet chocolate chips are your options for chocolate chips. I adore using dark chocolate chips to make them.
• Add two special components
• Your ordinary chocolate cookies can be transformed into elegant, sophisticated salted caramel darl chocolate cookies with just two ingredients. 
• Rolos or soft caramels: I personally adore and prefer to use rolo caramel candies as the caramel filling here, just like salted caramel chocolate chip cookies. But you may also use standard, soft caramel candy.  
• Sea salt: Just before baking the cookies, sprinkle on a little bit of flaky sea salt to counterbalance the sweetness.

4. How to shape and Fill Cookies? 

To form and fill cookies, divide 2 tablespoons of cookie dough in half first. Roll the dough into a pair of balls using your hands. Put the basic caramel candy or rolo caramel in the center of one ball. Place the remaining ball of dough on top of the candy and press the sides together to ensure the candy is firmly enclosed within the dough. Proceed with the same steps to create 10, 15, or however many you desire. Next, bake! When the baked cookies are sufficiently cooled, taste them.
You'll feel the draw of caramel and savor the delectable blend of sweet, creamy caramel concealed in salty dark chocolate. Don't worry if you bake extra cookies; they will still be moist and soft the next day.

5. Directly invade in recipe

Ingredients:

• 1 cup (125g) all-purpose flour 
• 2 cups (113g) of unsalted butter 
• ½ cup (100g) of granulated sugar 
• 100g or ½ cup brown sugar 
• 1 big egg 
• 1 teaspoon of unadulterated vanilla extract 
• 1 teaspoon baking soda 
• 1/8  teaspoon of salt 
• 2 tablespoons of milk 
• 1 or ½ cup of dark or semi-sweet chocolate chips 
• 2/3 (53g) cup cocoa powder 
• 15–20 caramels covered in chocolate 
• Sea salt that is crumbly to sprinkle

 Instructions:

You must chill this cookie dough for at least three to four hours. However, I like the dough to rest for a whole night. because the colder dough is simpler to work with and shape.

Using a hand mixer or an electric mixer set to medium-high speed, beat the butter, brown sugar, and granulated sugar in a large bowl for three to four minutes, or until the mixture is frothy and light in color. Whisk together the egg and vanilla extract using a high-speed mixer until well mixed.

In another dish, sift together flour, baking soda, cocoa powder, and salt. Slowly combine the dry components with the wet ingredients while maintaining the mixer on low speed. Mix gently until well blended. After that, increase the speed to medium-high and beat in the milk and chocolate chips. After that, cover the dough and refrigerate it for a minimum of two to three hours and a maximum of two days.

Take the dough out of the fridge and let it sit at room temperature for ten to fifteen minutes.

Preheat the oven to 350⁰ F and line a large baking sheet with silicone baking mats.

Split a scoop of dough, about two tablespoons, into two halves. Form a ball out of each part. Make an indent into a single ball with your thumb, then insert a caramel sweet in the center. Place the remaining dough ball on top and cinch the edges. Use the remaining dough and candies in the same way.

 Place the filled cookie dough balls on a baking sheet, and lightly dust each one with a little sea salt.

Bake the cookies for a minimum of 12 to 15 minutes, or when the center is still mushy but the sides seem set.

Take them out and let the cookies cool for four to five minutes. You can, if you'd like, use this time to pack additional chocolate chips into the tops of the warm cookies.

Remaining cookies keep for a week or longer in storage. 

6. Notes :

Storage and freezing instructions: Cool the cookie dough in the refrigerator for 2–3 days. You can also freeze cooked cookies for up to three months. If desired, you can freeze unbaked cookie dough balls with caramel candy for up to two months.

Tools required: Baking tools include a hand or stand mixer, mixing bowls, a baking sheet, a silicon mat, a cooling rack, measuring cups, and an oven thermometer (optional but recommended for accurate readings).

caramel sweets for use: To make salted caramel dark chocolate cookies, I recommend using Rolo caramel candies, but square candies are also an option. But make sure to cut them in half before using them, and use half for each cookie. Make sure the caramels were recently purchased and are still soft; otherwise, they will not soften in the oven. You can also prepare your own caramel c