Double Chocolate Salted Caramel Cookies Recipe
Introduction
Double Chocolate Salted Caramel Cookies are a decadent treat combining rich cocoa, gooey caramel, and a touch of sea salt for the perfect balance of sweet and savory. These soft, chewy cookies are sure to satisfy any chocolate lover’s cravings.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, plus more for sprinkling
- 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
- Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 1/4 teaspoon sea salt; set aside.
- Step 3: In a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Step 4: Add the eggs and vanilla extract to the butter mixture and mix until well combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, 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 them about 2 inches apart.
- Step 7: Sprinkle a few sea salt flakes on top of each cookie dough mound before baking for 8 to 10 minutes.
- 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 gooey caramel, try adding small caramel bits inside the cookie dough before baking.
- Use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor.
- Chill the dough for 30 minutes before baking to help cookies hold their shape.
- Sprinkle flaky sea salt just before baking to enhance the salted caramel flavor without making the cookies too salty.
Storage
Store 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. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in a microwave 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?
It’s best to use unsalted butter to control the overall saltiness of the cookies since the recipe already includes sea salt. If using salted butter, reduce the added sea salt slightly.
Can I substitute caramel chips with another ingredient?
If you can’t find caramel chips, chopped soft caramels or toffee bits work well as a substitute, adding similar texture and sweetness.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa and gooey caramel chips for a perfect balance of sweet and salty. Crispy on the edges and chewy in the center, these cookies are a decadent treat 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
- 1/3 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
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent 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. Set this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3-4 minutes on medium speed.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Fold in Chocolate and Caramel Chips: Using a spatula, gently fold in the semi-sweet or milk chocolate chips and caramel-flavored chips evenly throughout the dough.
- Portion the Dough: Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Sprinkle with Sea Salt: Lightly sprinkle the tops of each cookie dough mound with sea salt flakes to enhance the sweet and salty flavor profile.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- For extra gooey caramel, try adding a caramel-filled chocolate piece in the center of each dough ball before baking.
- Ensure butter is softened but not melted to achieve the best creaming texture.
- Using parchment paper makes cleanup easier and prevents cookies from spreading too much.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust baking time slightly depending on your oven to avoid overbaking.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, easy chocolate cookie recipe, homemade cookies, dessert, sweet and salty cookies
