Soft Batch Salted Caramel Chocolate Fudge Cookies
Imagine this: a cookie so soft and chewy that it practically melts in your mouth, with pockets of gooey salted caramel, rich chocolate fudge, and a sprinkle of flaky sea salt to elevate the experience. That’s exactly what you’ll get with these Soft Batch Salted Caramel Chocolate Fudge Cookies. They are the ultimate treat for any chocolate lover, combining the deep flavors of cocoa and chocolate with the delightful sweetness of caramel. Whether you’re baking for a special occasion or simply indulging yourself, these cookies are sure to impress.
Each bite is a harmonious blend of textures and flavors, making them a perfect companion for a glass of milk or a cup of coffee. The best part? They come together quickly, and the ingredients are simple yet impactful. Let’s dive into the details of how to create these irresistible cookies!
Why It Works Every Time
The secret to the success of these Soft Batch Salted Caramel Chocolate Fudge Cookies lies in the combination of high-quality ingredients and precise techniques. Here’s a breakdown of why this recipe is foolproof:
– **Balance of Flavors**: The mix of semi-sweet and milk chocolate chips provides a layered chocolate experience, while the salted caramel adds a contrasting sweetness.
– **Moisture Retention**: Using butter and eggs at room temperature allows for better incorporation, resulting in a moist and tender texture.
– **Chilling the Dough**: Allowing the cookie dough to chill helps to develop flavors and ensures that the cookies won’t spread too much during baking.
– **Flaky Sea Salt**: A touch of flaky sea salt on top enhances the sweetness and gives each cookie a gourmet touch.
What Goes Into Soft Batch Salted Caramel Chocolate Fudge Cookies
To create these delectable cookies, you’ll need the following ingredients:
- 12 salted caramels – these will be chopped and added for a gooey center.
- 2 cups semi-sweet chocolate chips – for a rich chocolate flavor.
- 4 tablespoons unsalted butter – adds richness and moisture.
- 2 and 1/2 cups all-purpose flour – the base of the cookies.
- 6 tablespoons unsweetened cocoa powder – for that deep chocolate flavor.
- 2 teaspoons baking powder – helps the cookies rise.
- 1 teaspoon salt – balances the sweetness.
- 1 cup granulated sugar – for sweetness and texture.
- 3/4 cup light brown sugar, packed – adds moisture and a caramel-like flavor.
- 4 large eggs, at room temperature – for binding and moisture.
- 4 tablespoons whole milk – adds richness and moisture.
- 2 teaspoons vanilla extract – enhances the overall flavor.
- 2 cups milk chocolate chips – for an extra chocolatey treat.
- 2 teaspoons flaky sea salt – for topping and added flavor.
Equipment at a Glance
Before you start baking, gather your kitchen tools:
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – precision is key in baking.
- Silicone spatula – for folding in the chocolate chips and caramel.
- Baking sheets – lined with parchment paper for easy cleanup.
- Cooling rack – to cool the cookies properly after baking.
- Electric mixer – for easy creaming of the butter and sugars.
From Start to Finish: Soft Batch Salted Caramel Chocolate Fudge Cookies
Creating these cookies is a delightful process. Follow these steps for success:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will ensure your cookies don’t stick and they bake evenly.
Step 2: Prepare the Caramel
Chop the 12 salted caramels into small pieces. Set aside for later.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures an even distribution of the leavening agent and flavors.
Step 4: Cream Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This step is crucial for creating a soft texture in your cookies.
Step 5: Add Eggs and Milk
Add the eggs, one at a time, mixing well after each addition. Then mix in the whole milk and vanilla extract until fully incorporated.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 7: Fold in Chocolate Chips and Caramel
Gently fold in the semi-sweet and milk chocolate chips, along with the chopped salted caramels. This creates pockets of gooey goodness in every bite.
Step 8: Chill the Dough
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This step helps to firm up the dough, ensuring thick, chewy cookies.
Step 9: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a little flaky sea salt on top of each cookie before baking.
Step 10: Bake and Cool
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Spring–Summer–Fall–Winter Ideas
These cookies are versatile and can be enjoyed year-round. Here are some ideas to celebrate each season:
- Spring: Add chopped nuts like walnuts or pecans for a delightful crunch.
- Summer: Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Fall: Incorporate spices like cinnamon or nutmeg for a seasonal twist.
- Winter: Drizzle with melted white chocolate for a festive touch during the holidays.
Troubles You Can Avoid
Baking cookies can sometimes present challenges, but with these tips, you can avoid common pitfalls:
- Make sure your butter is at room temperature; this ensures better creaming with the sugars.
- Don’t skip the chilling step; it’s essential for achieving the right texture.
- Watch the baking time closely to avoid overbaking, which can lead to dry cookies.
- Use a cookie scoop for uniform cookie sizes, ensuring even baking.
Storing, Freezing & Reheating
When it comes to storing your Soft Batch Salted Caramel Chocolate Fudge Cookies, here are some helpful tips:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They will keep well for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds to restore their gooey goodness.
Helpful Q&A
Can I use dark chocolate chips instead of semi-sweet?
Yes! Dark chocolate chips will provide a more intense chocolate flavor, which pairs beautifully with the salted caramel.
What can I substitute for butter?
For a dairy-free option, you can use coconut oil or a vegan butter substitute. Just ensure it’s softened for proper creaming.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
What if I don’t have flaky sea salt?
You can use regular kosher salt or table salt, but use it sparingly as it is more concentrated. A little goes a long way!
See You at the Table
Now that you have all the tips and tricks to create Soft Batch Salted Caramel Chocolate Fudge Cookies, it’s time to roll up your sleeves and start baking. These cookies will not only satisfy your sweet tooth but will also impress anyone who gets to enjoy them. Whether you share with family and friends or keep them all to yourself, these cookies are a delightful treat that will surely become a favorite in your baking repertoire. Happy baking!
Soft Batch Salted Caramel Chocolate Fudge Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Chop the 12 salted caramels into small pieces. Set aside for later.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then mix in the whole milk and vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
- Gently fold in the semi-sweet and milk chocolate chips, along with the chopped salted caramels.
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a little flaky sea salt on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a single layer, then transfer to a freezer-safe container for up to 3 months.
- Reheat in the microwave for 10-15 seconds to restore gooeyness.
