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Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

5 from 60 reviews

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.

Ingredients

Scale

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

  1. 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.
  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 aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Sprinkle Sea Salt: Lightly sprinkle the tops of each cookie dough mound with sea salt flakes to enhance the caramel and chocolate flavor.
  9. Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain slightly soft.
  10. 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

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