My favorite dark chocolate chip cookies are studded with caramel bits and brightened by a splash of caramel extract. A final sprinkle of salt as they come out of the oven is the perfect finishing touch. Make a double batch—these Salted Caramel Dark Chocolate Chip Cookies disappear fast.
Over Memorial Day weekend we were invited to a barbecue with friends. Andy was on call, but his pager had been unusually quiet, so we were looking forward to good food and grown-up conversation. Not ten minutes after we walked in, his pager went off and we were soon saying our goodbyes—though not before leaving some Salted Caramel Dark Chocolate Chip Cookies for our gracious hosts. In our case, it was literally an “eat and run” exit.
My friend Sherry, while choosing how many cookies to keep, took a bite and jokingly declared she hated me—code for she loved them and planned to eat far too many.
I discovered the idea for these cookies while rummaging through a kitchen cabinet and finding a stash of caramel bits I’d saved after finding them locally last fall. They’re convenient—no unwrapping or chopping necessary—and add instant caramel flavor. Pair them with dark chocolate and a touch of caramel extract, and you get a cookie that’s both rich and balanced. A quick sprinkle of flaky salt right out of the oven finishes them perfectly.
These cookies are dangerously addictive, so I strongly recommend doubling the recipe.
Melanie Bauer
Yields 3.5 dozen
10 min Prep Time
10 min Cook Time
20 min Total Time
Save Recipe
My Lists
My Calendar
Ingredients
- 1 cup vegetable shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1/4 cup hot water
- 2 teaspoons caramel extract
- 3 cups flour
- 1-1/2 teaspoons salt, plus extra for sprinkling on top
- 1 teaspoon baking soda
- 1 cup dark chocolate chips
- 1 cup caramel bits
Instructions
- Preheat oven to 375°F (190°C).
- In the bowl of an electric mixer, cream together the shortening, sugar, and brown sugar until smooth.
- Add the eggs, hot water, and caramel extract, and beat until the mixture is light and fluffy.
- Mix in the flour, salt, and baking soda until just combined.
- Fold in the dark chocolate chips and caramel bits until evenly distributed.
- Using a medium cookie scoop, drop portions of dough onto a baking sheet lined with parchment or a silicone mat.
- Bake 10–12 minutes, until the cookies are set and just beginning to brown at the edges.
- Let the cookies cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely. Sprinkle lightly with additional salt while still warm, if desired.
Notes
If you can’t find caramel extract locally, it’s available online. I used the Watkins brand with great results.
These Salted Caramel Dark Chocolate Chip Cookies are ideal for warm-weather gatherings, bake sales, or any occasion that calls for a crowd-pleasing cookie. I plan to bring a batch to the Vacation Bible School volunteers at our church this year since I’m sitting out on hands-on duties while caring for a three-month-old—this is my small contribution to the team.
Looking for more great cookie recipes?
More cookie recipes from fellow food bloggers:
Soft Sugar Cookies | Deliciously Sprinkled
Fudgy Mint No Bake Cookies | The Recipe Rebel
Bailey’s Chocolate Cookies | Life, Love & Sugar