Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in these Double Chocolate Salted Caramel Cookies, a perfect blend of rich cocoa, gooey caramel, and a hint of sea salt. Soft and chewy with pockets of melted chocolate and caramel, they are a delicious treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt, plus more for sprinkling
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet or milk chocolate chips
• 1 cup caramel flavored chips

Instructions

1. Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 1/4 teaspoon sea salt. Set aside.
3. Step 3: In a stand mixer, cream the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the creamed butter and sugar, mixing until fully combined.
5. Step 5: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Gently fold in the chocolate chips and caramel chips.
6. Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Step 7: Lightly sprinkle the tops of the cookies with sea salt flakes for an extra burst of flavor.
8. Step 8: Bake for 8–10 minutes, then allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a softer cookie, slightly underbake by removing from the oven at 8 minutes and let them finish baking on the hot sheet.
• Substitute caramel chips with small chunks of soft caramel or chopped toffee for a different texture.
• Use a mix of dark and milk chocolate chips to deepen the chocolate flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. They also freeze well for up to 3 months; thaw at room temperature before serving. Reheat gently in the microwave for 10–15 seconds to enjoy warm, melty chocolate and caramel.

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 recipe to avoid the cookies becoming too salty.

What if I don’t have caramel chips?

You can substitute caramel chips with soft caramel pieces chopped into small bits or use butterscotch chips for a similar sweet flavor.

Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

4.4 from 115 reviews

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

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Description

These Double Chocolate Salted Caramel Cookies are a decadent treat featuring a rich cocoa dough studded with both semi-sweet chocolate chips and caramel flavored chips, perfectly balanced with a sprinkling of sea salt flakes. They’re soft and chewy with a delicious contrast of sweet and salty flavors, making them an irresistible indulgence for chocolate lovers.

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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

• 3/4 cup Unsalted Butter, softened
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar, packed
• 2 large Eggs
• 1 teaspoon Vanilla Extract

Mix-Ins

• 3/4 cup Semi-Sweet or Milk Chocolate Chips
• 3/4 cup Caramel Flavored Chips
• Sea Salt Flakes, for sprinkling

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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 ensure cookies don’t stick.
2. 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 aside.
3. Cream butter and sugars: Using a stand mixer fitted with the 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, about 3-4 minutes.
4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, continuing to mix until fully incorporated.
5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to maintain cookie tenderness.
6. Fold in chips: Gently fold in the semi-sweet or milk chocolate chips along with the caramel flavored chips until evenly distributed throughout the dough.
7. Portion cookies: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each dough ball about 2 inches apart to allow for spreading.
8. Add sea salt topping: Lightly sprinkle sea salt flakes over the tops of each cookie dough portion to enhance the salted caramel flavor.
9. Bake the cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft for a chewy texture.
10. Cool the 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.

Notes

• For perfectly even cookies, use a cookie scoop to portion the dough.
• Do not overbake; cookies will continue to set as they cool on the baking sheet.
• You can substitute milk chocolate chips for semi-sweet if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For extra gooey caramel, press a caramel candy into the center of each dough ball before baking.

• 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 chocolate treats, homemade cookies, easy cookie recipe