Salted Caramel Dark Chocolate Cookies

salted caramel dark chocolate cookies - trustinkim

Delicious, not photographic.

That’s the subtitle to this recipe.

This year I thought I’d pull out all the stops for the holidays – make fudge, stollen, licorice caramels, and four kinds of cookies, one of which would be hand decorated with icing and sprinkles. But then I experienced fail after baking fail. Still edible, but a little embarrassing to give away – they are supposed to look pretty!

But these chocolate caramel cookies . . . they are awesome, and pretty much a success!

No, the photo doesn’t show them oozing caramel – because they just wouldn’t ooze when i broke them open and needed them to ooze. But they are decadent –  a dark chocolate cookie, dark chocolate chips, soft caramel inside, a little fleur de sel on top.

This recipe was created by Sally who has created an amazing blog called Sally’s Baking Addiction. She has so many awesome recipes that I wish I had the time to try out. I hope you will have time to explore them. The only change I made to the recipe was to use fleur de sel rather than coarse sea salt, because I prefer the finer grain on baked goods.

You do need to plan ahead for this one – part of my problem with all these holiday recipes, for me, has been not planning ahead for doughs that need to be refrigerated – like this one. So you can make the dough a few hours ahead, or the night before and store in the fridge.

The beautiful plate in the photo is handmade by my talented friend, Gary Leung. I guess he’s gonna need some of these cookies . . .

What you need:

  • 1 cup all-purpose flour
  • 2/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 & 1/2 cups dark chocolate chips (I like Ghirardelli bittersweet, 60% cacao)
  • 3 packages of Rolos
  • fleur de sel for sprinkling

What you do:

  1. Sift the flour, cocoa, baking soda and salt into a bowl.
  2. Cream the butter for half a minute, then add the sugars and cream until light and fluffy. Beat in the vanilla, scraping the batter down the sides of the bowl.
  3. Slowly add the dry ingredients to the butter mixture.
  4.  Stir in the milk to make a sticky dough, then fold in the chocolate chips.
  5. Chill for at least 2 hours. I let mine sit overnight in the fridge.
  6. Take the Rolos out of their packaging. Preheat the oven the 350F and line baking sheets with parchment paper.
  7. Scoop two pieces of dough, about a tablespoon each, and flatten them a little. Then form them around one Rolo, pushing the edges together so the caramels are sealed inside. Place on the baking sheet far enough apart so they won’t melt into each other when they spread-and they spread a fair bit.
  8. Before popping in the oven, sprinkle each cookie with a little fleur de sel. Bake for 11-13 minutes. The cookies will seem very soft; allow them to cool on the cookie sheet for at least 5 minutes before removing to a wire rack to cool.
  9. When completely cooled, store in an airtight container for a few days. I did not experiment with freezing these, but I don’t see why that wouldn’t work. I did keep a portion of the dough in the fridge to make a few days after I baked the first day, which I thought was a pretty good idea!

Addictive Chocolate Sea-Salt Cookies

I’ve been enjoying Lindt’s sea salt chocolate bars lately, so when I found this recipe for yogurt-cocoa cookies I knew I needed to mimic those chocolate bars with this recipe.  I did this by adding a little sea salt to the tops of the cookies.  They are definitely addictive, being chewy inside and crispy outside, super chocolatey, and then there’s the little hit of salt on top.  Not too sweet, and a definite must for chocolate lovers!

What you need:

1 cup flour

1/4 teaspoon baking soda

1/8 teaspoon salt

5 tablespoons butter

7 tablespoons cocoa

2/3 cup white sugar

1/3 cup brown sugar

1/3 cup plain yogurt (not low-fat!)

1 teaspoon vanilla

sea salt for sprinkling

What you do:

1. Preheat the oven to 350F.

2. Melt the butter and remove from the heat.  Stir in the cocoa and sugars.  Stir in the vanilla and yogurt.

3.  Add the flour, baking soda and salt all at once and stir it in.

4.  Line cookie sheets with parchment paper, then drop the cookie batter on by tablespoonfuls, or use a small ice cream scoop.  Leave space between the cookies.

5.  Bake for about 8 minutes, then remove the pans from the oven and let the cookies sit for a few minutes.  Then let them cool on a rack… but you’re going to want to eat some right away.

Cocoa Nib Cookies

These are pretty addictive, so be careful!  They have three kinds of chocolate – cocoa powder, chocolate chips, and cocoa nibs.  The nibs balance out the sweetness, and have a slight crunch.  Depending on how you like your cookies you can adjust the baking time.  I like mine slightly chewy but with a good bite to them, so I used the cooking time I listed here.  Some people like them crunchy, so feel free to leave them in a little longer if that applies to you.

These are refrigerator cookies, so you need to mix them a few hours before you are going to bake them.

I found this recipe in The Grand Central Baking Book by Piper Davis and Ellen Jackson.

What you need:

1 & 1/4 cups unbleached all-purpose flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter, room temperature

1/4 cup white sugar

3/4 cup packed brown sugar

1 teaspoon vanilla

1/3 cup cocoa nibs

1/2 cup semi-sweet chocolate chips

(nope, there’s no egg in here!)

What you do:

1. Beat the butter, then mix in the sugars for about 3 minutes, or until very smooth.  Add the vanilla.

2.  Add the dry ingredients, mixing until just incorporated.  Fold in the cocoa nibs and chocolate chips.

3. Divide the dough into 2 pieces and place on parchment or wax paper.  Form into logs, then roll them up and refrigerate for about 2 hours.  You could leave the dough in the fridge for a few days, or freeze for a few months.

4. Preheat the oven to 325F and line baking sheets with parchment paper.

5.  Using a very sharp knife, slice the dough into rounds about 2 cm thick.  Place on the baking sheets with a little space between them.  Bake for 15-16 minutes, rotating the pans half way through the baking.

I served them with some vanilla ice-cream and chocolate fudge sauce.  Yummmmy!