So these are the cookies I tweeted about yesterday. Dark Chocolate + Caramel + Sea Salt. For the love of all things good and holy you must make them. But don’t say I didn’t warn you about the inevitable gut bomb you will experience after you indulge. You have no power against it.
Most people who know my sister-in-law Corrie wouldn’t necessarily describe her as a baker. For years, her family noticed something a little funny about her brownies…. turns out she was using olive oil instead of vegetable oil. But she has more than redeemed herself by introducing me to this recipe, which she found over on Two Peas and Their Pod. It combines two of my greatest loves– dark chocolate and caramel– and the touch of sea salt is perfection. If you’re craving that salty/sweet combination, look no further.
Here’s the recipe:
Chocolate Caramel Cookies with Sea Salt
yields about 16 cookies.
- 1 1/4 cup all-purpose flour
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter
- 7 tablespoons unsweetened cocoa (use dark if you can find it)
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
- Soft caramel, rolled into little balls
- Sea salt
Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel balls. Place balls on cookie sheets and sprinkle with sea salt.
Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Enjoy! But seriously, guys… pace yourselves. These’ll sneak up on you. Like ninjas. Delicious little caramel-filled ninjas.