Description

These cookies present a rich, soft chocolate base, generously studded with chocolate chips. Each is finished with a luscious caramel drizzle and a sprinkle of flaky sea salt, offering a harmonious blend of deep chocolate, sweet caramel, and a subtle savory counterpoint. Baked until just set, they deliver a wonderfully chewy texture.

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup caramel sauce, for drizzling
1/2 teaspoon flaky sea salt, for sprinkling

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in the chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers appear slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Once the cookies have cooled, drizzle each one generously with caramel sauce and sprinkle with flaky sea salt before serving.

Notes

For optimal texture and flavor, ensure your butter and eggs are at room temperature before you begin mixing.

Avoid overbaking; the cookies should still be slightly soft in the center when removed from the oven, as they will continue to set as they cool.

Chilling the cookie dough for at least 30 minutes can help prevent spreading during baking and enhance the depth of flavor.

Feel free to adjust the amount of caramel and sea salt to suit your personal preference.

Prep Time: 20 minutes
Cook Time: 10-12 minutes

Nutrition

Calories: 220
Fat: 12g
Carbohydrates: 32g
Protein: 3g