Description

These cookies feature a crisp, chewy edge and a warm, gooey center filled with melted dark chocolate and salted caramel sauce. They are easy to make, make-ahead friendly, and offer the perfect sweet-salty indulgence.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
½ cup (100g) granulated sugar
1 cup (200g) packed dark brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups (340g) dark chocolate chunks (60-70% cacao)
1 cup (240ml) thick salted caramel sauce
Flaky sea salt (for topping)

Instructions

Preheat oven to 350°F (175°C) and line two half-sheet baking pans with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light, fluffy, and pale in color (about 2-3 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until smooth.
In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring gently until just combined. Do not overmix.
Gently fold in the dark chocolate chunks. Reserve about ¼ cup of the caramel sauce for topping; fold the remaining caramel into the dough.
Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. For each cookie, drop a small teaspoon of reserved caramel sauce into the center of the dough ball.
Chill the dough on the baking sheets for at least 30 minutes (or up to 24 hours) to prevent excessive spreading.
Bake for 10-12 minutes, or until the edges are set and golden but the centers still look soft and slightly undercooked.
Remove from the oven and immediately drop a small spoonful of reserved caramel sauce onto the center of each hot cookie. Sprinkle with flaky sea salt.
Let cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.

Notes

Chilling the dough is crucial for texture and preventing flat cookies. For a molten center, do not overbake; the cookies will continue to cook on the hot pan. Use thick caramel sauce to prevent leaking. Dough can be frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 2-
Calories: 280
Sugar: 24
Sodium: 250
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 2
Protein: 3

Keywords: molten cookies, salted caramel cookies, chocolate cookies, gooey cookies, homemade dessert, sweet and salty