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Cookies are more than just a sweet treat; they evoke memories of family gatherings, bake sales, and cozy evenings at home. Their universal appeal lies in their versatility and the endless flavor combinations that can be explored. Among the myriad varieties, dark chocolate sea salt caramel cookies stand out as an indulgent favorite. This recipe combines the rich, deep flavors of dark chocolate with the luscious creaminess of caramel, all enhanced by a sprinkle of sea salt that elevates the taste to new heights.

Dark Chocolate Sea Salt Caramel Cookies

Indulge in the bliss of homemade Decadent Dark Chocolate Sea Salt Caramel Cookies! This recipe takes you step-by-step through creating rich, chewy cookies filled with creamy caramel and sprinkled with sea salt for the perfect flavor balance. Learn about each ingredient's role, from the butter's richness to the dark chocolate's depth. Perfect for bakers of all levels, these cookies are sure to impress family and friends with every delicious bite!
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup dark chocolate chips (70% cacao recommended)

For the Sea Salt Caramel:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1 teaspoon sea salt (plus more for sprinkling)

Instructions
 

Make the Caramel:

    - In a medium saucepan over medium heat, melt the sugar. Stir constantly with a wooden spoon or heat-resistant spatula until it turns a rich amber color, about 10 minutes.

      - Once the sugar is melted and golden, carefully add the cubed butter. It will bubble vigorously, so be cautious!

        - Stir until the butter is completely melted. Gradually pour in the heavy cream while whisking continuously. Cook for another minute, then remove from heat and stir in the sea salt. Set aside to cool slightly.

          Prepare the Cookie Dough:

            - Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

              - In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

                - Beat in the eggs one at a time, followed by the vanilla extract.

                  - In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

                    - Fold in the dark chocolate chips.

                      Assemble the Cookies:

                        - Drop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

                          - Using your thumb or the back of a spoon, create a small well in the center of each cookie dough ball.

                            - Spoon a small amount (about 1 teaspoon) of the sea salt caramel into the well, then press the edges of the cookie dough up over the caramel to seal it in.

                              Bake:

                                - Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.

                                  - Remove from the oven and sprinkle a pinch of sea salt on top of each cookie while they’re still warm.

                                    Cool and Serve:

                                      - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                                        Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 24 cookies