The Heartbake: Salted Caramel Chocolate Cookies

Hey there and welcome to the eighth entry of The Heartbake: Baking My Way Through Heartbreak!

This week was so crazy because I saw my ex boyfriend so much throughout the week! I typically see him in the halls every now and then but there was just something about this week. 

When I see him, I always wish things had ended differently. I definitely want to keep him in my life still and be friends with him, but I’m not sure if he’s on the same page as me. We were best friends before we dated and I am mourning not only the relationship we had, but also our friendship. 

I think I might bake something for him and his family. Maybe I’ll make him these cookies! This week I made Salted Caramel Chocolate Cookies! They are so delicious and this caramel is to die for! Thank you and remember, Stay Tasty!😋💜

xoxo Lyla

Ingredients

For the cookies:

• 1/2 cup of unsalted butter (softened)
• 3/4 cup of granulated sugar
• 3/4 cup of brown sugar
• 2 1/2 teaspoons of vanilla extract
• 2 eggs
• 2 1/2 tablespoons of heavy cream or milk
• 1 1/4 cups of flour
• 3/4 cup of cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 2 tablespoons of cornstarch
• 1 teaspoon of salt

For the salted caramel:

• 1/4 cup of water
• 1 cup of granulated sugar
• 6 tablespoons of unsalted butter
• 1/2 cup of heavy whipping cream
• 1/2 teaspoon of salt

Directions

1. In a stand mixer, mix the butter and both sugars until just combined.
2. Add eggs, vanilla, and heavy cream to the bowl and mix.
3. Add salt, baking powder, baking soda, cornstarch, cocoa powder, and flour into a separate, large bowl and mix together.
4. Slowly add the dry mix to your wet ingredients and completely combine.
5. Freeze the dough for 15-30 minutes or until you can roll the dough with your hands.
6. Preheat oven to 350°F
7. Scoop the dough and roll it into a ball with your hands. Place the balls of dough on a pan lined with parchment making sure they are about 2 inches apart from each other.
8. Bake for 9-11 minutes.

For the salted caramel:

1. In a saucepan, add the water and sugar. Stir together.
2. Turn the stove to medium heat and stir the mixture until the sugar is dissolved.
3. Keeping the pan at medium heat, let the mixture bubble until it turns a nice amber color. This took about ten minutes for me.
4. Cut your butter into small pieces and add it to the saucepan. Stir until it is completely combined. It will bubble up fast once the butter is added, so be careful.
5. Turn off the heat and add the heavy whipping cream. Whisk until it is combined.
6. Add your salt into the caramel and stir it in completely.
7. Pour the caramel into a bowl and cover it until you’re ready to use it. It will thicken as it cools.
8. Once the cookies are done, let them cool on the pan for 5 minutes and then transfer them to a wire rack.
9. Drizzle the salted caramel on the cookies and enjoy!