Double Chocolate Salted Caramel Cookies Recipe
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.
- 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
- 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
- Preheat and Prepare: Preheat your oven to 375ºF (190ºC). 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 to evenly distribute the leavening and cocoa for consistent flavor and texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
