It feels like forever since I last posted a cookie recipe, all I know is that it’s been too long! For something so simple it should be a weekly post, I promise to work on my cookie frequency. There’s so many funky cookie flavors around right now it’s hard to come up with a completely new one. Sometimes the oldies are the best like chocolate chip or oatmeal raisin but there’s no harm in experimenting, It’s pretty hard to make a cookie which is so nasty it can’t be eaten..not in this house, no siree.

I went with a double chocolate and caramel cookie and they were good, wait better than good. They were, in keeping with the Olympics, bloody fantastic! All squishy in the middle with melted nuggets of caramel and chunks of melted chocolate. I say chunks because when I make chocolate cookies I prefer to chop up a chocolate bar instead of using chocolate chips. I’m not sure why, maybe it’s because my chunks are always bigger than chips. I especially love white chocolate chunks but that’s my next cookie post, see I’m already planning the next batch!

Salted caramel cookies with chocolate

These cookies could proudly stand alone from the caramel but if your willpower buckles to the golden stickiness then make sure to let them cool a little longer than usual. I tried taking mine of the Silpat mat and the caramel was still soft, they stuck to the knife, drama unfolded and well, they just didn’t look presentable….so I ate them (only two). After an extra 10 minutes they slid right off the mat and I still ate another one. Don’t judge, I think in some countries it’s illegal to have an even number. The best salted caramel cookies ever!

Chunks of salted caramel cookies with chocolate

Prep Time- 10 minutes    Bake Time- 12 minutes    Yield- 18 Cookies

Recipe For Chocolate Caramel Cookies:

1 Stick plus 2 Tablespoons  room temperature butter
1/2 Cup  sugar
1/2 Cup brown sugar
1 Egg
1 1/4 Cups flour
1/3 Cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon  coarse salt
6 ounces of chopped chocolate
12 Chewy caramels chopped into pieces
Sea salt

Preheat the oven to 350 degrees. Line a baking tray with a silpat or parchment paper, set aside

Cream the butter and sugars until light and fluffy. Add the egg and mix until well combined. Scrape down 2 times.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the creamed butter. Mix on low until combined.

Finally add the chocolate chunks and caramel pieces. Mix only until combined.

Scoop  balls of the cookie dough onto the prepared baking tray. top with a sprinkling of sea salt.

Bake in the oven for about 12 minutes. Let cool for at least 10 minutes.