Double chocolate salted caramel cookies
"Crispy on the outside, chewy in the middle, just like they should be!"
Difficulty
Easy 👌Ingredients
Utensils
oven, medium-sized saucepan, cooking spoon, baking sheet, parchment paper
How-To Videos
Homemade hazelnut spread
How to measure
Nutrition per serving
Step 1/6
- 18⅓ g butter
- oven
- medium-sized saucepan
Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.
Step 2/6
- 58⅓ g brown sugar
- ⅓ eggs
- cooking spoon
Add brown sugar and eggs to saucepan and stir until well combined.
Step 3/6
- 9⅛ g cocoa powder
- ⅛ tsp baking powder
- 43⅓ g all-purpose flour
- ⅛ tsp salt
Next, add the cocoa, baking powder, flour, and salt and stir until well combined.
Step 4/6
- 16⅔ g chocolate chips
Add chocolate chips to pan and stir to evenly combine.
Step 5/6
- ⅓ tsp hazelnut spread
- 2½ caramel candies
- fleur de sel for sprinkling
- baking sheet
- oven
- parchment paper
Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.
Step 6/6
After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!
