Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies combine rich cocoa and sweet caramel chips for a decadent treat. Topped with a sprinkle of sea salt, they offer the perfect balance of sweet and salty in every bite.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, plus 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 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: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 4: Add the eggs and vanilla extract to the creamed mixture; mix until well combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips and caramel chips gently.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Sprinkle the tops of each cookie with sea salt flakes, then bake for 8 to 10 minutes.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel, add small chunks of soft caramel candies along with the caramel chips.
- Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
- Chill the dough for 30 minutes before baking to prevent spreading and keep cookies thick.
- Adjust the sea salt topping to taste; coarse flakes provide the best texture and flavor contrast.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm briefly in the microwave or oven for a soft, fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the additional salt in the recipe to avoid making the cookies too salty.
What if I don’t have caramel chips?
You can substitute with toffee bits, chopped caramel candies, or omit them for a simpler double chocolate cookie.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa, sweet chocolate, and luscious caramel chips with a hint of sea salt for a perfectly balanced treat. Crispy on the edges yet chewy inside, these cookies offer the ultimate chocolate indulgence with a delightful salty twist in every bite.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt (plus extra for topping)
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until combined. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together on medium speed until the mixture becomes light, pale, and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then add the vanilla extract and mix until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
- Fold in Chocolate and Caramel Chips: Using a spatula, gently fold in the semi-sweet (or milk) chocolate chips along with the caramel flavored chips to distribute evenly throughout the dough.
- Shape Cookies on Baking Sheets: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Sprinkle Salt and Bake: Lightly sprinkle the tops with additional sea salt flakes to enhance the sweet and salty flavor contrast. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely and finish setting.
Notes
- For a stronger caramel flavor, use high-quality caramel chips or add a small drizzle of caramel sauce after baking.
- Do not overbake to maintain a chewy center; remove cookies as soon as edges firm up.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel desserts, easy chocolate cookies, chocolate chip cookies with caramel
