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Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/double-chocolate-salted-caramel-cookies-recipe/