Double Chocolate Salted Caramel Cookies Recipe
Introduction
If you love the rich combination of chocolate and caramel, these double chocolate salted caramel cookies are a perfect treat. They are soft, chewy, and packed with chocolate and caramel chips, finished with a sprinkle of sea salt for that perfect balance of sweet and salty.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet or milk chocolate chips
- ¾ cup caramel flavored chips
- Sea salt flakes, for topping
Instructions
- Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- Step 3: Using a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the butter mixture and mix until well combined.
- Step 5: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Then fold in the chocolate chips and caramel chips.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Step 7: Sprinkle the tops of the dough with sea salt flakes. Bake for 8 to 10 minutes until the edges are set but the centers remain soft.
- Step 8: Let the cookies 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 few caramel bits inside the dough before baking.
- Use dark chocolate chips if you prefer a more intense chocolate flavor.
- Chill the dough for 30 minutes before baking to help the cookies maintain their shape.
- Adjust sea salt topping to taste; a little goes a long way.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to regain that fresh-baked softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all brown sugar instead of granulated sugar?
Yes, using all brown sugar will make the cookies more moist and give a deeper caramel flavor, but they may also spread a bit more during baking.
What if I don’t have caramel flavored chips?
You can substitute caramel chips with chopped soft caramels or butterscotch chips for a similar sweet, rich flavor.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa and chocolate chips with gooey caramel chips, finished with a sprinkle of sea salt for the perfect balance of sweet and salty. They are soft, chewy, and perfect for satisfying any chocolate lover’s cravings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 3/4 cup semi-sweet or milk chocolate chips
- 3/4 cup caramel flavored chips
For topping
- Sea salt flakes, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy—this typically takes about 3-4 minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing just until combined to avoid overworking the dough. Then gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips to distribute evenly.
- Portion Dough onto Sheets: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing the dough balls about 2 inches apart to allow for spreading during baking.
- Sprinkle with Sea Salt: Lightly sprinkle the tops of each cookie dough mound with sea salt flakes to add a salty contrast to the sweet caramel and chocolate.
- Bake: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For a deeper caramel flavor, try using homemade caramel chips or adding a caramel drizzle after baking.
- Do not overbake to ensure the cookies remain soft and chewy.
- Chilling the dough for 30 minutes before baking can help reduce spreading if desired.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Sea salt flakes provide a nice contrast, but you can reduce the amount if you prefer less saltiness.
Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel cookies, homemade cookies, dessert recipe, soft cookies, chewy cookies
