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. Crispy on the edges and soft in the center, they offer a decadent treat for chocolate lovers and caramel fans alike.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ 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
- Sea salt flakes for sprinkling
Instructions
- Step 1: Preheat your oven to 375ºF 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 aside.
- Step 3: Using a stand mixer, cream the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the creamed mixture and mix until well combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the chocolate chips and caramel chips.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
- Step 7: Lightly sprinkle the tops of the cookies with sea salt flakes.
- Step 8: Bake for 8–10 minutes, then let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel, add small soft caramel bits in addition to caramel chips before baking.
- Use dark chocolate chips for a richer, less sweet flavor.
- Make the edges crispier by baking an additional 1–2 minutes but watch carefully to avoid burning.
- Substitute sea salt flakes with flaky Maldon salt for a delicate crunch and flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm in a 300ºF oven for 5 minutes to regain softness and melt the chocolate slightly.
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 to avoid overly salty cookies.
Can I make the dough ahead of time?
Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking to enhance the flavors and improve texture.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa and chocolate chips with sweet caramel chips and a hint of sea salt for a perfectly balanced, indulgent treat. The buttery dough is soft and chewy with a luscious gooey center, making them a delightful dessert or snack for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup 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
Mix-ins
- 1 cup semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
- Sea salt flakes, for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper to prevent the cookies from 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 evenly combined. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light in color and fluffy in texture, about 3-4 minutes. This step incorporates air for a tender cookie.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then add the vanilla extract and mix until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed or folding by hand until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Caramel Chips: Gently fold in both the semi-sweet or milk chocolate chips and the caramel flavored chips evenly throughout the dough.
- Portion the Dough: Using a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Sprinkle Sea Salt: Lightly sprinkle the tops of each cookie dough mound with sea salt flakes to enhance the caramel and chocolate flavor.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain slightly soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely. This prevents the cookies from breaking apart when moving them.
Notes
- Be careful not to overbake; cookies continue to cook slightly after being removed from the oven.
- For extra gooeyness, slightly underbake the cookies by a minute or so.
- You can substitute caramel chips with chopped soft caramel candies if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer flavor, use European-style butter with a higher fat content.
Keywords: Double Chocolate Cookies, Salted Caramel Cookies, Chocolate Chip Cookies, Caramel Cookies, Baked Cookies, Dessert Cookies, Chocolate Caramel Treat
