Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies are a delightful treat for chocolate lovers, featuring rich cocoa, melty chocolate chips, and a sweet surprise of caramel. The touch of sea salt on top enhances every bite, balancing sweetness with a savory note.
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt, plus extra flakes for sprinkling
- ½ cup unsalted butter, softened
- ½ 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 (190ºC) and line two baking sheets with parchment paper to prevent sticking.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and ¼ teaspoon sea salt; set aside.
- Step 3: In a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Step 4: Add the eggs and vanilla extract to the creamed butter and sugar; beat until fully combined and smooth.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the chocolate chips and caramel chips evenly.
- Step 6: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart for room to spread.
- Step 7: Lightly sprinkle the tops of the dough with sea salt flakes to enhance flavor before baking for 8 to 10 minutes, or until edges are set but centers remain soft.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey cookies, slightly underbake by a minute and allow residual heat to finish cooking.
- Swap caramel chips for chopped soft caramels for a chewier texture.
- If you prefer a saltier contrast, use flaky Maldon sea salt instead of regular sea salt flakes.
- Chill the dough for 30 minutes before baking to reduce spreading and deepen flavors.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months; thaw them at room temperature before enjoying. To refresh cookies after storage, warm them briefly in the microwave for about 10 seconds.
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 the cookies becoming too salty.
Can I substitute caramel chips with something else?
If caramel chips are unavailable, try using soft caramel pieces or butterscotch chips as a tasty alternative.
Print
Double Chocolate Salted Caramel Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Salted Caramel Cookies, featuring a rich cocoa base, gooey caramel chips, and a sprinkle of sea salt for the perfect balance of sweet and savory. These cookies combine semi-sweet chocolate and caramel flavors to create an irresistible treat ideal for any chocolate lover.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup semi-sweet or milk chocolate chips
- ¾ cup caramel flavored chips
- Sea salt flakes, for sprinkling on top
Instructions
- Preheat oven and prepare baking sheets: Set your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent the cookies from sticking and promote even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt. This ensures an even distribution of leavening agents and salt throughout the dough.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and pale in color. This step is key to tender cookies.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract. Mix until the batter is smooth and fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough, which can lead to tough cookies. Fold in the chocolate chips and caramel chips evenly using a spatula.
- Portion dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Add sea salt topping: Lightly sprinkle sea salt flakes on top of each dollop of dough, enhancing the cookies’ flavor with a pleasant salty crunch.
- Bake cookies: Bake in the preheated oven for 8 to 10 minutes. The cookies should be set around the edges but still soft in the center when you take them out.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breakage.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- If caramel chips are unavailable, chopped soft caramel candies can be substituted.
- Do not overbake; the cookies will continue to firm up as they cool.
- Cookie dough can be refrigerated for up to 2 days before baking to enhance flavors.
- Sea salt flakes on top can be adjusted based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, easy cookie recipe, homemade cookies, chocolate desserts
