Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in these rich Double Chocolate Salted Caramel Cookies, perfect for satisfying your sweet tooth with a balance of deep cocoa flavor and gooey caramel. The sprinkle of sea salt enhances the sweetness, creating a delightful contrast in every bite.

Ingredients

• 1 cup all-purpose flour
• 1/3 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

1. Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
2. Step 2: In a 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, granulated sugar, and light brown sugar until the mixture is light and fluffy.
4. Step 4: Add eggs and vanilla extract to the mixer; blend until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chocolate chips and caramel chips.
6. Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Sprinkle the tops with sea salt flakes 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 extra chewy cookies, substitute half of the all-purpose flour with bread flour.
• Use dark chocolate chips for a more intense chocolate flavor.
• Try adding chopped nuts like pecans or walnuts for added texture.
• If caramel chips are unavailable, small caramel bits or chopped soft caramel candies work well.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for 10–15 seconds for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added sea salt in the recipe to avoid making the cookies too salty.

How do I prevent the caramel chips from melting too much?

Use caramel chips specifically designed for baking, as they hold their shape better than regular caramel candies. Also, avoid overbaking to keep the caramel from fully melting.

Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

4.7 from 121 reviews

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

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Description

These Double Chocolate Salted Caramel Cookies combine rich cocoa-infused dough with luscious chocolate and caramel chips, topped with a sprinkle of sea salt for the perfect balance of sweet and salty flavors. Soft, chewy, and decadent, these cookies are ideal for chocolate lovers craving a gourmet treat at home.

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Ingredients

Scale 1x2x3x

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
• 1 teaspoon vanilla extract

Add-ins

• 1 cup semi-sweet or milk chocolate chips
• ½ cup caramel flavored chips
• Sea salt flakes, for sprinkling

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Instructions

1. Preheat and Prepare: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until evenly combined; set this aside.
3. Cream Butter and Sugars: Using a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, fluffy, and creamy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing well until fully incorporated and smooth.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while mixing on low speed, just until the dough comes together and no flour streaks remain. Avoid overmixing to keep cookies tender.
6. Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips using a spatula to distribute them evenly throughout the dough.
7. Shape Cookies: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
8. Top with Sea Salt: Lightly sprinkle the tops of each cookie dough mound with a few flakes of sea salt to enhance the sweet-salty contrast.
9. Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft and slightly underbaked for chewy texture.
10. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For a more intense caramel flavor, use a high-quality caramel chip or small chunks of soft caramel candies.
• If you prefer crunchier cookies, bake an additional 1-2 minutes but be careful not to overbake.
• Make sure the butter is at room temperature to cream properly with the sugars.
• Sea salt flakes on top are optional but highly recommended for flavor contrast.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

• 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, homemade cookies, easy cookie recipe, chocolate caramel dessert