Double 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
Scale
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
