Chef Elena Rossi - Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Master Chocolatier ⏰ 12+ Years Baking 🍽️ Dessert Stylist

❤️ My Recipe Story

"I created this recipe during a rainy weekend when I couldn't decide between making caramel candies or brownies. The result is a messy, beautiful collision of textures—crispy edges, fudgy centers, and sticky, golden caramel."

Elena is known for her approachable yet sophisticated dessert recipes. She focuses on using high-quality chocolate and mastering the science of sugar work to create bakery-style treats at home.

View All Mitchell's Recipes →
Close-up of dark chocolate cookies with pooling salted caramel and flaky salt on a white parchment surface

The Secret to Fudgy Texture

The key to that brownie-like texture lies in the ratio of fat to flour and the type of cocoa used. We use Dutch-process cocoa powder, which has a lower acidity and darker color, providing a deeply mellow chocolate flavor that isn't too bitter.

Crucially, these cookies must be slightly underbaked. When you pull them from the oven, they will look soft in the center. As they cool on the hot baking sheet, they firm up just enough to hold their shape while remaining incredibly fudgy inside.

💡 Professional Tip

Make the caramel while the cookies are cooling. If the caramel gets too stiff, microwave it for 10 seconds to loosen it up before pouring. If it's too runny, let it sit for 5 more minutes.

Frequently Asked Questions

Yes, you can use high-quality jarred salted caramel sauce. Warm it slightly before spooning over the cookies so it pools correctly.

Usually, this happens if the butter was too warm (melted instead of softened) or if the dough wasn't chilled. If your kitchen is hot, chill the dough balls for 30 minutes before baking.

You can freeze the baked cookies without the caramel topping for up to 3 months. Thaw, then add fresh caramel and salt before serving.

Use a 60% to 70% dark chocolate bar chopped by hand. Chips often contain stabilizers that prevent them from melting into those lovely puddles.

Store in a single layer in an airtight container at room temperature for 3 days. If stacked, use parchment paper between layers so the caramel doesn't stick.

Absolutely. You can keep the dough balls in the fridge for up to 48 hours. This actually deepens the flavor. Bake directly from the fridge, adding 1 minute to the time.

This happens if undissolved sugar crystals get knocked back into the syrup. Do not stir once the sugar starts boiling; only swirl the pan gently.

You can, but the cookies will be significantly sweeter. Since the caramel is very sweet, the dark chocolate provides a necessary bitter contrast.

Recipe Troubleshooting Guide

✅

Caramel too Hard

Problem: Caramel turns into hard candy upon cooling

Solution: The sugar mixture was cooked to too high a temperature. Stop cooking as soon as it turns amber, and ensure you add enough cream.

✅

Cakey Cookies

Problem: Texture is more like cake than brownie

Solution: You likely used too much flour or overmixed the dough after adding eggs. Measure flour by weighing it or using the spoon-and-level method.

✅

Caramel Runny

Problem: Caramel slides right off the cookie

Prevention: The caramel is too hot or undercooked. Let it cool for 5-10 minutes to thicken before spooning onto the cookies.

✅

Burnt Sugar

Problem: Caramel tastes bitter/burnt

Recovery: Caramel goes from perfect to burnt in seconds. Watch it like a hawk and remove from heat immediately when it smells nutty and looks like penny copper.

✅

Salt Dissolving

Problem: Flaky salt disappears into the caramel

Prevention: Wait about 2 minutes after pouring the caramel before sprinkling the salt. If the caramel is boiling hot, it will dissolve the delicate flakes.

✅

Flavor Balance Issues

Too Sweet: Use 75% or higher dark chocolate chunks

Too Salty: Reduce the salt in the dough to 1/4 tsp

Bland: Enhance chocolate flavor with 1 tsp espresso powder

Baking ingredients including dark cocoa powder, chocolate chunks, butter, brown sugar, and a bowl of sea salt flakes

The Art of Salted Caramel

Making caramel at home can be intimidating, but the flavor payoff is immense. The 'dry' method used here (melting sugar directly) is faster than the water method but requires attention. The goal is a deep amber color—too light and it lacks flavor, too dark and it's bitter.

The addition of cold butter and cream stops the cooking process and creates that luxurious, pourable consistency. Be careful during this step, as the mixture will release a lot of hot steam. Whisk vigorously to create a smooth emulsion.

Essential Ingredient Notes

  • Dutch Process Cocoa: Essential for the dark color and fudge texture. Natural cocoa powder is too acidic and will result in a lighter, drier cookie.
  • Flaky Sea Salt: Maldon salt is the gold standard here. Its large, pyramid-shaped crystals provide a crunch and a burst of saltiness that doesn't just dissolve.
  • Dark Chocolate: Buy high-quality chocolate bars and chop them yourself. The irregular shards melt better and create pockets of chocolate throughout the cookie.
Freshly baked chocolate cookies on a rack being drizzled with warm amber caramel sauce

Timing the Assembly

These cookies are best assembled shortly before serving, though they hold up well for a day. If you pour the caramel while the cookies are piping hot, it may run off the sides. Wait until the cookies are warm but stable.

For the most photogenic 'pool' of caramel, use the back of a teaspoon to create a small indentation in the center of the cookie immediately after they come out of the oven. This creates a natural cup to hold the sauce.

The Pan-Bang Method

For extra crinkly edges, lift the baking sheet 4 inches and drop it on the oven rack halfway through baking. This deflates the cookies and creates ridges.

Salted Caramel Dark Chocolate Cookies

Prep 25 min
Cook 12 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Cookies

  • 200g granulated sugar
    Base for the caramel
  • 85g unsalted butter, cubed
    Adds richness to sauce
  • 120ml heavy cream
    Creates pourable consistency
  • 1 tsp flaky sea salt
    For garnish and flavor contrast

For the Caramel

  • 225g unsalted butter, softened
    Room temperature for creaming
  • 200g brown sugar
    Provides chewiness and moisture
  • 60g Dutch-process cocoa
    Deep chocolate flavor
  • 250g dark chocolate chunks
    Melty pockets of chocolate
  • 2 large eggs
    Structure and richness
  • 210g all-purpose flour
    Base structure
  • 1 tsp baking soda
    Leavening agent

Instructions

  1. Prepare Cookie Dough

    Cream together butter, brown sugar, and granulated sugar until light and fluffy (3-4 mins). Add eggs one at a time, followed by vanilla. Sift in flour, cocoa powder, baking soda, and salt. Mix until combined, then fold in dark chocolate chunks.

  2. Bake Cookies

    Scoop large dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes. They should look slightly underbaked in the center. Let cool on the pan for 10 minutes to set.

  3. Make Salted Caramel

    Heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber colored. Carefully whisk in cubed butter (it will bubble). Remove from heat and slowly whisk in heavy cream until smooth.

  4. Assemble

    Once cookies are cool enough to handle and caramel has thickened slightly, spoon a generous amount of caramel into the center of each cookie (or over the top).

  5. Garnish

    Immediately sprinkle with flaky sea salt while the caramel is still wet. Let set for 15 minutes before serving to avoid messy drips.

Recipe Notes & Tips

Storage

Store in an airtight container for up to 3 days. Use parchment paper between layers to prevent caramel from sticking to other cookies.

Serving Suggestions

Serve warm with a glass of cold milk or a scoop of vanilla bean ice cream. The contrast of hot cookie and cold ice cream is unbeatable.

Variations

Add 1/2 cup chopped pecans to the dough for a 'turtle' cookie variation, or swap the caramel for dulce de leche for a different flavor profile.