Double 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
Scale
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
