Double Chocolate Salted Caramel Cookies Recipe
Introduction
Indulge in the rich, decadent flavors of these Double Chocolate Salted Caramel Cookies. Combining deep cocoa, melty chocolate chips, and gooey caramel with a hint of sea salt, they are perfect for satisfying any sweet tooth.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or milk chocolate chips
- ½ 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 salt until well combined; 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 one at a time, then mix in the vanilla extract until fully incorporated.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently 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 with sea salt flakes for an extra burst of flavor. Bake for 8–10 minutes.
- 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 chewier cookies, substitute half of the all-purpose flour with bread flour.
- Try using dark chocolate chips instead of semi-sweet for a richer taste.
- Add chopped toasted nuts like pecans or walnuts for added crunch.
- Chill the dough for 30 minutes before baking to prevent spreading.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a warm oven or microwave for a soft, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added sea salt slightly to avoid an overly salty cookie.
What if I don’t have caramel flavored chips?
You can substitute with chopped soft caramel candies or omit them and add extra chocolate chips for a purely chocolate cookie.
Print
Double Chocolate Salted Caramel Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Indulge in these decadent Double Chocolate Salted Caramel Cookies featuring a rich blend of cocoa and chocolate chips paired perfectly with sweet caramel chips and a hint of sea salt. Soft, chewy, and packed with intense chocolate flavor, these cookies are a perfect treat for any chocolate lover.
Ingredients
Dry Ingredients
- 1 ¼ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
Wet Ingredients
- ½ cup (1 stick) Unsalted Butter, softened
- ½ cup Granulated Sugar
- ½ 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
- Sea Salt Flakes, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 375ºF (190ºC) and 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 this bowl aside.
- 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, usually about 3-4 minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring they are fully incorporated followed by the vanilla extract. Mix until smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
- Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips with a spatula, ensuring even distribution without overmixing.
- Shape Cookies: Drop dough by tablespoonfuls onto the prepared baking sheets, making sure to space them approximately 2 inches apart to allow spread during baking.
- Add Sea Salt: Lightly sprinkle sea salt flakes on top of each cookie dough mound to enhance flavor and balance sweetness.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and achieve the ideal chewy texture.
Notes
- For a more intense caramel flavor, you can add a teaspoon of caramel extract to the wet ingredients.
- Make sure not to overbake; the cookies will appear slightly underbaked in the center but will firm up as they cool.
- You can chill the dough for 30 minutes before baking to reduce spreading and get thicker cookies.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel cookies, baked cookies, dessert recipe, homemade cookies
