Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in the rich, decadent flavor of these Double Chocolate Salted Caramel Cookies. With a perfect balance of deep cocoa, sweet caramel chips, and a sprinkle of sea salt, they’re an irresistible treat for any chocolate lover.

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

1. Step 1: Preheat your oven to 375ºF and line two cookie sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. Step 3: In a stand mixer, beat butter and sugars until fluffy. Add eggs and vanilla; mix well.
4. Step 4: Gradually incorporate the dry ingredients until just combined, then fold in chocolate and caramel chips.
5. Step 5: Drop tablespoon-sized portions onto prepared sheets, spacing them apart. Sprinkle with sea salt.
6. Step 6: Bake for 8-10 minutes until edges are set; allow to cool on wire racks.

Tips & Variations

• For a gooey center, slightly underbake the cookies by a minute or two.
• Swap caramel chips with chopped soft caramels for a chewier texture.
• Add a drizzle of warm caramel sauce or dulce de leche on top for extra indulgence.
• Use dark chocolate chips for a more intense chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze them for up to 2 months. To reheat, warm cookies in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to prevent the cookies from becoming too salty.

What if I don’t have caramel chips?

You can substitute with chopped soft caramels or skip them altogether and just use extra chocolate chips for a simpler cookie.

Double Chocolate Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

Indulge in these rich and decadent Double Chocolate Salted Caramel Cookies, featuring a tender chocolate dough loaded with gooey caramel and chocolate chips, finished with a sprinkle of sea salt to enhance the sweet and salty balance. Perfectly baked to have soft centers with slightly crisp edges, these cookies are a delightful treat for any chocolate lover.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Toppings

• 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

1. Preheat and Prepare: Preheat your oven to 375ºF (190ºC). Line two cookie sheets with parchment paper to prevent 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 salt to evenly distribute the leavening and cocoa for consistent flavor and texture.
3. Cream Butter and Sugars: Using a stand mixer, beat the room-temperature unsalted butter with granulated sugar and light brown sugar until the mixture is fluffy and creamy, which helps create a tender texture in the cookies.
4. Add Eggs and Vanilla: Add the eggs one at a time and then the vanilla extract, mixing well after each addition to fully incorporate air and flavor.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and ensure soft cookies.
6. Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips so they are evenly distributed throughout the dough.
7. Scoop and Sprinkle: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them adequately to allow for spreading. Lightly sprinkle each cookie with sea salt flakes to introduce a sweet and salty contrast.
8. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft. Baking times may vary slightly depending on your oven.
9. Cool on Wire Racks: Remove the cookies from the oven and let them cool on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
10. Optional Drizzle: Once cooled, drizzle with caramel sauce or dulce de leche for an extra indulgent touch if desired.

Notes

• Ensure butter and eggs are at room temperature to help create a smooth, well-incorporated dough.
• Do not overmix once adding the flour mixture as it can lead to tough cookies.
• Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
• Adjust baking time slightly if using larger or smaller cookie scoops.
• Sea salt flakes are key to balancing the sweetness and enhancing the caramel flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel dessert, chocolate chip cookies, homemade cookies, sweet and salty cookies