Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in these rich Double Chocolate Salted Caramel Cookies that perfectly balance deep cocoa flavors with sweet caramel and a touch of sea salt. They’re chewy, gooey, and ideal for any chocolate lover looking for a delightful treat.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 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
• Sea salt flakes for sprinkling

Instructions

1. Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
3. Step 3: Using a stand mixer, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the butter mixture and mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips and caramel chips gently.
6. Step 6: Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Sprinkle sea salt flakes on top of each cookie before baking for 8 to 10 minutes.
8. 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 softer cookie, reduce baking time by a minute or two and check for slightly underbaked centers.
• Swap caramel chips with chopped soft caramels for a more molten caramel center.
• Use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor.
• Chill the dough for 30 minutes before baking to help cookies hold their shape better.

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 or freezer bag for up to 3 months. To reheat, warm in a microwave for 10–15 seconds or enjoy them thawed at room temperature.

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 added sea salt in the dough and on top to avoid over-salting.

How do I prevent caramel chips from melting too much?

Ensure the caramel chips are coated lightly in flour before folding them into the dough to help them hold their shape during baking.

Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

4.8 from 74 reviews

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

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Description

Delight in these Double Chocolate Salted Caramel Cookies, featuring a rich blend of cocoa and chocolate chips combined with sweet caramel chips and a hint of sea salt for the perfect balance of flavors in a soft, chewy cookie.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 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
• Sea salt flakes for sprinkling on top

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until well combined. Set aside.
3. Cream Butter and Sugars: Using a stand mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time and then add the vanilla extract, mixing until the batter is smooth and fully combined.
5. Combine Wet and Dry Ingredients: Gradually incorporate the prepared dry ingredients into the wet mixture, mixing on low speed just until combined to avoid overmixing. Then gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips using a spatula.
6. Portion the Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
7. Sprinkle Sea Salt and Bake: Lightly sprinkle the tops of each cookie dough mound with sea salt flakes for a perfect salty contrast. Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers remain slightly soft.
8. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely before serving or storing.

Notes

• For chewier cookies, remove from oven at 8 minutes; for a slightly crispier edge, bake closer to 10 minutes.
• Use parchment paper or silicone mats to prevent sticking and promote even baking.
• Make sure butter is softened to room temperature for better creaming with sugars.
• Storing cookies in an airtight container will keep them fresh for up to 5 days.
• Optional: For extra caramel flavor, drizzle warm caramel sauce over cooled cookies before serving.

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

Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel chocolate cookies, easy dessert recipe