Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in the perfect balance of rich chocolate and gooey caramel with these Double Chocolate Salted Caramel Cookies. They offer a deliciously soft texture with a hint of salt to enhance every bite, making them an irresistible treat for any occasion.

Ingredients

• 1 cup All-Purpose Flour
• ½ cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Sea Salt
• ½ cup Unsalted Butter, softened
• ½ cup Granulated Sugar
• ½ cup Light Brown Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Semi-Sweet or Milk Chocolate Chips
• ½ 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 salt; set aside.
3. Step 3: Using a stand mixer, cream the softened butter with the 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 well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate and caramel chips gently.
6. Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart.
7. Step 7: Sprinkle the tops with sea salt flakes, then bake for 8 to 10 minutes until set but still soft in the center.
8. Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a deeper caramel flavor, substitute caramel chips with chopped soft caramel candies.
• Use flaky sea salt on top for a more pronounced salty crunch.
• Chill the dough for 30 minutes before baking to help control spreading and improve texture.
• Swap half the semi-sweet chocolate chips for white chocolate chips for a sweeter contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat slightly in the microwave for 10 to 15 seconds to regain softness and melty chocolate.

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 omit the added sea salt in the dough and on top to avoid making the cookies too salty.

What type of caramel chips work best?

Caramel-flavored baking chips designed for melting hold their shape well during baking and provide a gooey, sweet burst. Avoid using hard caramel candies unless finely chopped and folded carefully.

Double Chocolate Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

These Double Chocolate Salted Caramel Cookies combine rich cocoa and two types of chocolate chips with a hint of sea salt and caramel for a perfect balance of sweet and salty. Crispy on the edges and chewy in the center, they are the ultimate indulgent treat for any chocolate lover.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Sea Salt

Wet Ingredients

• 1/2 cup Unsalted Butter, softened
• 1/2 cup Granulated Sugar
• 1/2 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

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 and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well incorporated. Set this mixture aside.
3. Cream Butter and Sugars: In 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 is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips along with the caramel flavored chips, ensuring they are evenly distributed throughout the dough.
7. Form Cookie Dough on Sheets: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, spacing each dollop approximately 2 inches apart to allow for spreading.
8. Sprinkle Sea Salt Flakes: Lightly sprinkle sea salt flakes on top of each cookie dough mound to add a salty contrast to the sweet flavors.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the cookies are set around the edges but still soft in the middle.
10. Cool the Cookies: 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. This helps them firm up without breaking apart.

Notes

• Use softened butter, not melted, for the best texture in cookies.
• Do not overbake to keep cookies chewy; they may look slightly underdone in the center when removed.
• Sea salt flakes on top enhance the flavor but can be adjusted to taste.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a deeper caramel flavor, you can substitute caramel chips with chopped soft caramel candies.

Keywords: Double Chocolate Cookies, Salted Caramel Cookies, Chocolate Chip Cookies, Dessert, Sweet Treat, Chocolate Dessert