Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies are a delightful treat for any chocolate lover. Rich cocoa and gooey caramel chips come together with a touch of sea salt for a perfect balance of flavors. They’re easy to make and sure to satisfy your sweet tooth.
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet or milk chocolate chips
- ¾ cup caramel flavored chips
- Sea salt flakes, for sprinkling
Instructions
- Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt; set aside.
- Step 3: In a stand mixer, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Step 4: Add the eggs one at a time, then mix in the vanilla extract until well combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chocolate chips and caramel flavored chips.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Step 7: Sprinkle the tops of the cookie dough balls with sea salt flakes before baking for 8–10 minutes, until the edges are set but centers remain soft.
- Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For an extra gooey caramel center, insert a small caramel candy in the center of each cookie dough ball before baking.
- Use dark chocolate chips for a richer chocolate flavor.
- Chill the dough for 30 minutes before baking to prevent spreading for thicker cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat slightly in the microwave to soften the cookies before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute salted butter instead of unsalted?
Yes, but reduce or omit the additional sea salt sprinkled on top to avoid an overly salty cookie.
Can I make these cookies dairy-free?
Yes, substitute the butter with a plant-based margarine and use dairy-free chocolate and caramel chips to keep it dairy-free.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Indulge in these delectable Double Chocolate Salted Caramel Cookies, featuring a rich cocoa base combined with melty chocolate and caramel chips, finished with a sprinkle of sea salt for the perfect sweet-salty balance. These chewy, fudgy cookies are ideal for chocolate lovers craving an irresistible treat with a gourmet twist.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt (plus extra flakes for topping)
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
Mix-Ins
- 3/4 cup Semi-Sweet or Milk Chocolate Chips
- 3/4 cup Caramel Flavored Chips
Instructions
- Preheat and Prepare: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until evenly mixed. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until the mixture is light, fluffy, and well combined, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate and Caramel Chips: Gently fold the semi-sweet or milk chocolate chips and caramel flavored chips into the dough using a spatula, distributing them evenly throughout without breaking them up.
- Portion the Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Add Sea Salt: Lightly sprinkle the tops of each cookie dough mound with a few flakes of sea salt to enhance the flavor contrast.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookies have set around the edges but remain slightly soft in the centers.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps them finish setting and prevents breaking.
Notes
- For softer cookies, bake closer to 8 minutes; for chewier with slightly crisp edges, bake for the full 10 minutes.
- Make sure the butter is softened but not melted for proper creaming and cookie texture.
- Sea salt flakes on top elevate the caramel and chocolate flavors by adding a delightful salty contrast.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Store baked cookies in an airtight container at room temperature for up to 4 days or freeze the dough balls for later baking.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, chewy chocolate cookies, easy cookie recipe, holiday cookies
