Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies are a decadent treat combining rich cocoa, melty chocolate chips, and bursts of buttery caramel. Finished with a sprinkle of sea salt, they offer the perfect balance of sweet and salty in every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 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 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 the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Step 4: Add the eggs and vanilla extract to the mixer and mix until fully combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and caramel chips gently.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Step 7: Sprinkle sea salt flakes on top of each dough mound before baking for 8 to 10 minutes.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For a richer flavor, use browned butter instead of softened butter in the creaming step.
- Swap caramel chips with chopped soft caramels for gooey caramel pockets.
- Try mixing dark chocolate chips for a deeper chocolate taste.
- Chill the dough for 30 minutes before baking to prevent spreading and enhance texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or oven to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the additional sea salt in the dough and on top to avoid oversalting your cookies.
What if I don’t have caramel chips?
You can substitute caramel chips with chopped soft caramel candies or skip them entirely for a double chocolate cookie without the caramel flavor.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Indulge in the rich, decadent flavors of Double Chocolate Salted Caramel Cookies. These soft, chewy cookies combine deep cocoa and chocolate chips with bursts of sweet caramel, all topped with a sprinkle of sea salt to balance the sweetness perfectly. An irresistible treat for chocolate and caramel lovers alike.
- 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 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 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
Add-ins
- 1 cup semi-sweet or milk chocolate chips
- 1/2 cup caramel flavored chips
- Sea salt flakes, for sprinkling on top
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until evenly combined; set this mixture aside.
- Cream butter and sugars: Using a stand mixer, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture turns light and fluffy, ensuring a smooth texture for your dough.
- Add eggs and vanilla: Incorporate the eggs one at a time, then mix in the vanilla extract until well combined and the batter is smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing just until everything is combined. Avoid overmixing to keep cookies tender.
- Fold in chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly throughout the dough.
- Form cookie dough balls: Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Add sea salt topping: Sprinkle sea salt flakes on top of each dough ball to enhance the flavor with a salty contrast.
- Bake: Bake in the preheated oven for 8 to 10 minutes, until the cookies are set around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter and eggs to ensure even mixing.
- For chewier cookies, bake closer to 8 minutes; for crispier edges, bake up to 10 minutes.
- If caramel chips are unavailable, use soft caramel bits, chopped caramel candies, or extra butterscotch chips as substitutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Sprinkling sea salt is optional but highly recommended to balance sweetness.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel dessert, easy cookie recipe, homemade chocolate cookies
