Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies are rich, indulgent treats perfect for chocolate lovers. Combining deep cocoa flavor with sweet caramel chips and a touch of sea salt, they offer a delightful balance of sweet and salty in every bite.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, plus extra flakes for topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or milk chocolate chips
- 3/4 cup caramel-flavored chips
Instructions
- Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and 1/4 teaspoon sea salt. Set aside.
- Step 3: Using a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the creamed mixture and mix until well combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips and caramel chips by hand.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Step 7: Sprinkle a few flakes of sea salt on top of each cookie before baking for 8–10 minutes, until edges are set but centers remain soft.
- Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel, add a small caramel candy center to each cookie before baking.
- Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Substitute salted butter and reduce added sea salt for a milder salty kick.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in the microwave for about 10 seconds or until soft and melty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought caramel sauce instead of caramel chips?
Yes, but adding caramel sauce directly to the dough may affect the texture. For best results, swirl the sauce into the dough or add a small dollop on top before baking.
Are these cookies gluten-free?
No, this recipe uses all-purpose flour. To make a gluten-free version, substitute with a gluten-free flour blend suitable for baking.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Delight in these indulgent Double Chocolate Salted Caramel Cookies, featuring a rich cocoa base combined with gooey caramel chips and semi-sweet chocolate chips. Enhanced with a touch of sea salt on top, these cookies perfectly balance sweet and salty flavors with a chewy, chocolatey texture that’s irresistible.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¼ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
Wet Ingredients
- ¾ cup Unsalted Butter, softened
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar, packed
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Add-ins
- ¾ cup Semi-Sweet or Milk Chocolate Chips
- ¾ cup Caramel Flavored Chips
- Sea Salt Flakes, for sprinkling on top
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until well combined. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is pale, light, and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour mixture disappears and the dough is just combined. Be careful not to overmix.
- Fold in Chocolate and Caramel Chips: Using a spatula, gently fold in the semi-sweet or milk chocolate chips and the caramel flavored chips evenly throughout the dough.
- Shape Cookies on Baking Sheet: Drop tablespoonfuls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading.
- Sprinkle Sea Salt: Lightly sprinkle the tops of each dough mound with sea salt flakes to enhance the sweet and savory flavor profile.
- Bake: Bake in the preheated oven for 8–10 minutes, or until the edges are set but the centers still look slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Don’t overbake; cookies will continue to firm up as they cool on the baking sheet.
- You can substitute caramel chips with chopped soft caramel candies if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Sea salt flakes on top add a delightful contrast to the sweetness—don’t skip this step!
- For an extra decadent touch, drizzle with melted chocolate after cooling.
Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, homemade cookies, easy dessert, chewy cookies, caramel chips
