Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies are a decadent treat combining rich cocoa, gooey caramel, and a hint of sea salt. Perfectly soft with melty chocolate chips and a salty-sweet finish, they’re sure to satisfy any dessert craving.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
- Sea salt flakes (for sprinkling over top of cookies)
- Caramel sauce or dulce de leche (optional, for drizzling over the top of cookies)
Instructions
- Step 1: Preheat your oven to 375ºF and line two cookie sheets with parchment paper.
- Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- Step 3: In a stand mixer, beat butter and both sugars until fluffy. Add eggs and vanilla; mix well.
- Step 4: Gradually incorporate the dry ingredients until just combined, then gently fold in the chocolate and caramel chips.
- Step 5: Drop tablespoon-sized portions onto prepared sheets, spacing them apart. Sprinkle the tops with sea salt flakes.
- Step 6: Bake for 8-10 minutes until edges are set but centers remain soft. Allow cookies to cool on wire racks.
Tips & Variations
- For extra gooey cookies, slightly underbake by removing them at 8 minutes.
- Swap caramel chips for chopped soft caramels or toffee bits for a different texture.
- Drizzle with warm caramel sauce or dulce de leche before serving for a luxurious finish.
- Chill the dough for 30 minutes before baking to help the cookies keep their shape.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a microwave for 10-15 seconds to restore softness and melty chocolate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter so you can control the salt content precisely. If using salted butter, reduce or omit the added salt in the recipe.
What if I don’t have caramel flavored chips?
You can substitute with regular toffee bits, chopped soft caramel candies, or drizzle the baked cookies with caramel sauce to keep the caramel flavor.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies are rich, fudgy, and irresistibly delicious. Featuring a perfect blend of cocoa powder and chocolate chips, combined with sweet caramel chips and a sprinkle of sea salt, these cookies offer a delightful balance of sweet and salty flavors. Topped optionally with caramel sauce or dulce de leche for an extra indulgent touch, they are perfect for chocolate lovers looking for a gourmet homemade treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
Add-ins
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
Toppings
- Sea salt flakes (for sprinkling over top of cookies)
- Caramel sauce or dulce de leche (optional, for drizzling over the top of cookies)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC) and line two cookie 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 salt until well combined; set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the texture becomes fluffy and light, indicating proper aeration.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract into the butter-sugar mixture, mixing until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips to evenly distribute them throughout the cookie dough.
- Portion and Add Sea Salt: Drop tablespoon-sized portions of the dough onto the prepared cookie sheets, spacing them evenly apart to allow for spreading. Sprinkle a pinch of sea salt flakes over each dough mound for a salty contrast.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft, ensuring a chewy texture.
- Cool and Optional Drizzle: Remove from oven and let the cookies cool on wire racks. Optionally, drizzle with caramel sauce or dulce de leche for added decadence before serving.
Notes
- For best results, use room temperature butter and eggs to ensure even mixing.
- If you prefer dark chocolate, substitute semi-sweet chips with dark chocolate chips.
- Allow cookies to cool completely on wire racks to firm up before storing.
- Sea salt flakes are essential for that characteristic salted caramel flavor balance.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To soften caramel sauce for drizzling, gently warm it in the microwave for 10-15 seconds.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel dessert, chocolate chip cookie recipe, caramel chip cookies, homemade chocolate cookies
