Salted Chocolate and Caramel Cookies
Cook time
Total time
Serves: 30 cookies
  • 1¼ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 5 tablespoons unsalted butter
  • ⅓ cup sour cream
  • 1½ teaspoons vanilla extract
  • 1 cup roughly chopped semi-sweet or dark chocolate (do NOT use milk chocolate as it will be far too sweet)
  • 25-30 small caramels
  • fleur de sel, for sprinkling
  1. Preheat your oven to 350 degrees F. Grease and/or line 2 large baking sheets. In a medium sized bowl, combine the flour, baking soda, and salt, then set aside.
  2. In another small bowl, combine the cocoa powder, granulated sugar, and brown sugar. In a medium sized pot, melt your butter over medium heat. When the butter is melted, turn off the heat and add in the cocoa powder mixture, stirring until well combined. Add in the sour cream and vanilla and stir until smooth.
  3. Pour the chocolate mixture over the flour mixture and beat until just moistened - finish it up by hand so as to not overmix the dough. Fold in the chopped chocolate. Roll the dough around each caramel, and place on your prepared baking sheets. Press down a bit with the palm of your hand, then sprinkle with some fleur de sel. Bake at 350 degrees F for 10-12 minutes, until mostly set (it's better to under-bake these a bit than to over-bake them). Allow to cool on another surface and enjoy!
Adapted From
Recipe by The Crepes of Wrath at