Double Chocolate Salted Caramel Cookies Recipe
Introduction
Indulge in rich, decadent treats with these Double Chocolate Salted Caramel Cookies. Combining deep cocoa flavors with gooey caramel chips and a sprinkle of sea salt, they create a perfect balance of sweet and savory in every bite.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 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.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and sea salt; set this dry mixture aside.
- Step 3: In a stand mixer, cream the softened butter with both granulated and light brown sugars until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the butter and sugar mixture, mixing until fully combined.
- Step 5: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the chocolate chips and caramel chips carefully.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
- Step 7: Lightly sprinkle sea salt flakes over the tops of the cookie dough before baking for 8 to 10 minutes.
- Step 8: Once baked, let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel pockets, add soft caramel pieces along with the caramel chips before baking.
- Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
- If you prefer a less salty finish, reduce the sea salt sprinkle or omit it entirely.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape and prevent spreading.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To enjoy, thaw at room temperature and warm briefly in a microwave or oven for a freshly baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or skip the added sea salt in the recipe to avoid making the cookies too salty.
What if I don’t have caramel flavored chips?
You can substitute with regular butterscotch chips or add soft caramel pieces chopped into small bits for a similar effect.
Print
Double Chocolate Salted Caramel Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Indulge in rich, fudgy Double Chocolate Salted Caramel Cookies featuring a perfect balance of bitter cocoa, sweet chocolate and caramel chips, and a hint of sea salt for a gourmet twist. These cookies combine velvety chocolate and gooey caramel flavors, baked to a soft and chewy finish that melts in your mouth.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
- Sea salt flakes, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheets: 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 mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture becomes light, fluffy, and pale in color. This usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips with a spatula to evenly distribute them throughout the cookie dough.
- Portion Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each mound about 2 inches apart to allow spreading.
- Add Sea Salt and Bake: Lightly sprinkle the tops of each cookie with sea salt flakes for a savory contrast. Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them carefully to a wire rack to cool completely.
Notes
- For a chewier texture, bake the cookies closer to 8 minutes; for a slightly crisper cookie, bake near 10 minutes.
- Using parchment paper helps prevent the cookies from sticking and ensures even baking.
- Adding sea salt flakes before baking enhances the flavor balance and adds a pleasant crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra gooey caramel, add soft caramel chunks or drizzle caramel sauce over cooled cookies before serving.
- 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, homemade cookies, dessert cookies, fudge cookies
