Double Chocolate Salted Caramel Cookies Recipe

Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa and sweet caramel for a decadent treat. Perfectly soft with a hint of salt to balance the sweetness, they make an irresistible snack or dessert.

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, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet or milk chocolate chips
• 1/2 cup caramel flavored chips

Instructions

1. Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and sea salt; set aside.
3. Step 3: In a stand mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the mixer and beat until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix until just combined. Carefully fold in the chocolate chips and caramel chips.
6. Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart.
7. Step 7: Sprinkle the tops lightly with sea salt flakes before baking for 8 to 10 minutes.
8. 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 a richer caramel flavor, substitute caramel chips with small chunks of soft caramel candies.
• Chill the dough for 30 minutes before baking to prevent spreading and get thicker cookies.
• Try using dark chocolate chips for a more intense chocolate experience.

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. Reheat in the microwave for 10-15 seconds to enjoy a fresh-from-the-oven feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. If you use salted butter, reduce or skip the added sea salt.

Can I substitute caramel chips with something else?

Yes, you can use chopped soft caramel candies or dulce de leche bits as a substitute. Just be mindful of melting and spreading during baking.

Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

4.5 from 103 reviews

• Author: Lily
• Total Time: 25 minutes
• Yield: 24 cookies 1x

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Description

Indulge in these heavenly Double Chocolate Salted Caramel Cookies, featuring a rich blend of cocoa and chocolate chips complemented by gooey caramel chips and a sprinkle of sea salt. Perfectly soft and chewy, these cookies offer a delightful balance of sweet, salty, and chocolatey flavors that melt in your mouth.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt (plus extra flakes for topping)

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins

• 3/4 cup semi-sweet or milk chocolate chips
• 3/4 cup caramel flavored chips

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Instructions

1. Preheat Oven: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside.
3. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract and continue mixing until the batter is smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring gently until just combined. Avoid overmixing to keep cookies tender.
6. Fold in Chips: Fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly throughout the dough.
7. Shape Cookies: Using a tablespoon or cookie scoop, drop dough by tablespoonfuls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
8. Add Sea Salt Topping: Lightly sprinkle sea salt flakes on the top of each cookie dough mound to enhance the caramel and chocolate flavors.
9. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft.
10. Cool: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly and maintain their chewy texture.

Notes

• For a deeper chocolate flavor, use Dutch-processed cocoa powder.
• Ensure butter is softened to room temperature for easier creaming and better texture.
• Do not overbake to keep cookies soft and chewy.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freeze cookie dough balls for up to 3 months to bake fresh cookies anytime.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, soft chewy cookies, homemade cookies, chocolate chip cookies