Thick, bakery-style cookies with crackly tops, melty dark chocolate chunks, and rivers of salted caramel. These are the cookies dreams are made of—trust me, I’ve burned enough batches to know.
If you’ve ever wondered how to make cookies that taste like they’re straight from a fancy patisserie, this is your recipe. After eight rounds of testing (and one caramel-fueled kitchen meltdown), I finally nailed the perfect balance of chewy centers, crisp edges, and caramel that stays gloriously gooey. These aren’t just cookies—they’re an experience. Let’s dive in!
Why These Cookies Will Steal Your Heart
- Gooey caramel that doesn’t harden: Freezing the caramel pieces keeps them soft and molten, even after baking.
- Chewy-meets-crispy texture: Bread flour and cornstarch work magic here.
- Salty-sweet perfection: Flaky sea salt on top cuts through the richness.
- Make-ahead hero: The dough freezes beautifully for spontaneous cookie cravings.
Ingredients: The Nitty-Gritty Details
Let’s talk about why each ingredient matters—no vague “just because” answers here:
- Bread flour (375g): The higher protein content creates gluten structure for chewiness. Yes, all-purpose works, but bread flour is the MVP.
- Dark chocolate bars (225g, chopped): Skip the chips! Chopped bars melt into pools, not waxy dots. Aim for 60-70% cacao—it’s bittersweet enough to balance the caramel.
- Soft caramels (24 squares): Homemade caramel sauce is great, but soft store-bought squares (like Werther’s or Kraft) hold their shape better. Avoid hard candies—they’ll turn into tooth-breaking surprises.
- Butter (2 sticks): Unsalted and softened (not melted!). Cold butter won’t cream properly, and melted butter makes greasy cookies.
- Cornstarch (1 tsp): The secret weapon for soft, thick cookies.
Critical Success Tips (Learn From My Mistakes!)
- Freeze the caramel pieces for 10 minutes before stuffing the dough. This keeps them from melting into a puddle mid-bake.
- Use a kitchen scale for flour. Too much = dry cookies; too little = flat pancakes.
- Chill the dough 1 hour minimum. Cold dough spreads less, creating thick, bakery-style cookies.
- Underbake slightly: Pull them out when the edges are golden but the centers look just set. They’ll firm up as they cool.
Step-by-Step Instructions
Makes 24 cookies | Active time: 25 mins | Total time: 1 hour 40 mins (includes chilling)
Prep Work
- Caramel prep: Unwrap 24 soft caramel squares and cut each into 4 tiny chunks. Spread them on a plate and freeze for 10 minutes.
- Chop chocolate: Use a serrated knife to chop bars into rough chunks (some small shards, some bigger pieces).
Making the Dough
- Cream butter & sugars: In a stand mixer with the paddle attachment, beat 1 cup (2 sticks) softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar on medium-high until fluffy and pale (3 full minutes—set a timer!). Scrape the bowl halfway.
- Why? Proper creaming traps air for lift and texture.
- Add eggs + vanilla: Mix in 2 large eggs (room temp!) and 1 tbsp vanilla. Beat just until combined—overmixing here = tough cookies.
- Dry ingredients: In a separate bowl, whisk 3 cups (375g) bread flour, 1 tsp baking soda, 1 tsp cornstarch, and 1/2 tsp salt. Gradually add to the wet ingredients on low speed. Stop mixing as soon as no dry flour remains.
- Fold in chocolate: Use a spatula to gently fold in 1 1/2 cups chopped dark chocolate.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for 1 hour (up to 3 days).
- Why chill? It solidifies the butter, prevents overspreading, and deepens the flavor.
Baking Day
- Preheat oven to 350°F (177°C). Line 3 baking sheets with parchment paper.
- Stuff the cookies:
- Use a 2-tbsp cookie scoop to portion dough. Roll into balls.
- Press 3-4 frozen caramel chunks into the center of each ball, then seal the dough around them. Be thorough—any exposed caramel will leak!
- Bake: Place 6 dough balls per sheet (they spread!). Bake 12-14 minutes until edges are golden but centers look soft.
- Rotate pans halfway for even baking.
- Salt & cool: Immediately sprinkle cookies with flaky sea salt. Let them cool on the sheet for 5 minutes (they’ll finish setting), then transfer to a wire rack.
Pro Tips for Cookie Perfection
- Double-stuff with caramel: For extra gooeyness, add a caramel chunk to the top of each dough ball right before baking.
- Underbaked? No problem: If the centers look too raw, return to the oven for 1-2 minutes.
- Reheat like new: Microwave cooled cookies for 8 seconds to revive the caramel’s ooey-gooey magic.
FAQs (Because I’ve Heard It All)
Q: Can I use homemade caramel sauce?
A: I don’t recommend it—it’s too runny. Stick to soft, solid caramels.
Q: My cookies spread too much!
A: Did you chill the dough? If yes, your butter might have been too warm. Next time, chill longer (up to 3 days) or add 1 extra tbsp flour.
Q: Can I freeze the baked cookies?
A: Absolutely! Layer them between parchment in an airtight container. Thaw at room temp or warm in the oven at 300°F for 5 minutes.
Q: Why is my caramel leaking everywhere?
A: Two culprits: 1) Caramel wasn’t frozen, or 2) The dough wasn’t sealed tightly around it.
Serving & Storage
- Serve warm: Pair with vanilla ice cream for next-level indulgence.
- Store: Keep in an airtight container at room temp for 3 days.
- Freeze dough: Portion dough balls (without caramel stuffing), freeze on a tray, then transfer to a bag. When ready to bake, thaw 10 minutes, stuff with caramel, and bake as directed.
Final Note: Bake with Confidence!
I know cookies can feel intimidating—caramel is tricky, chocolate can burn, dough can spread. But you’ve got this. Follow these steps, embrace the mess (caramel spills build character!), and prepare for the best cookies of your life.
Salted Caramel Dark Chocolate Cookies
Prep Time: 25 mins | Cook Time: 12-14 mins | Chill Time: 1 hour | Total Time: 1 hour 40 mins
Yield: 24 cookies
Ingredients
- 1 cup (2 sticks / 230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 3 cups (375g) bread flour (spooned & leveled)
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 1/2 cups (225g) dark chocolate bars, chopped (60-70% cacao)
- 24 soft caramel squares, cut into small chunks & frozen
- Flaky sea salt, for sprinkling
Instructions
- Prep Caramel: Unwrap caramels, cut each into 4 pieces, and freeze for 10 minutes.
- Cream Butter & Sugars: In a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high until fluffy (3 minutes).
- Add Wet Ingredients: Mix in eggs and vanilla until just combined.
- Dry Ingredients: Whisk flour, baking soda, cornstarch, and salt. Gradually add to wet ingredients on low speed. Stop mixing once no dry flour remains.
- Fold in Chocolate: Use a spatula to gently stir in chopped chocolate.
- Chill Dough: Cover and refrigerate dough for 1 hour (up to 3 days).
- Preheat Oven: 350°F (177°C). Line baking sheets with parchment.
- Stuff Cookies:
- Roll dough into 2-tbsp balls.
- Press 3-4 frozen caramel chunks into the center of each ball, sealing dough tightly around them.
- Bake: 12-14 minutes until edges are golden. Centers will look soft—this is OK!
- Finish: Sprinkle with flaky sea salt immediately. Cool 5 minutes on the sheet, then transfer to a rack.
Notes
- Freeze Extras: Unbaked dough balls (without caramel) freeze well for 3 months. Thaw 10 minutes before stuffing and baking.
- Leaky Caramel? Freeze caramels longer, and ensure dough is sealed tightly.
- Storage: Baked cookies keep in an airtight container for 3 days. Reheat in microwave for 5-8 seconds
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