Double Chocolate Salted Caramel Cookies Recipe
Introduction
Indulge in the rich, delightful flavors of Double Chocolate Salted Caramel Cookies. These chewy treats balance deep cocoa with sweet caramel and a hint of sea salt for an irresistible combination.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt, plus extra flakes for topping
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or milk chocolate chips
- ½ cup caramel flavored chips
Instructions
- Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and ¼ teaspoon sea salt; set aside.
- Step 3: Using a stand mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- 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 and stir until just combined. Fold in the chocolate chips and caramel chips evenly.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Step 7: Lightly sprinkle the tops with sea salt flakes for a sweet-salty finish. Bake for 8 to 10 minutes, until the edges are set but centers remain soft.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey centers, bake closer to 8 minutes and watch carefully.
- Swap caramel chips for chopped soft caramels for a chewier texture.
- Add a pinch of cinnamon or a splash of espresso powder to deepen the chocolate flavor.
- Use dark chocolate chips instead of semi-sweet for a richer taste.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Reheat gently in the microwave for 10-15 seconds if you prefer them warm. For longer storage, freeze in an airtight container for up to 3 months and thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce the additional sea salt in the recipe slightly to avoid over-salting your cookies.
How can I make these cookies dairy-free?
Substitute the butter with a dairy-free margarine or coconut oil, and choose dairy-free chocolate and caramel chips to keep the recipe vegan-friendly.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa and chocolate chips with sweet, gooey caramel chips and a sprinkle of sea salt for a perfect balance of flavors. Crispy on the edges and chewy in the center, they’re an irresistible treat for chocolate and caramel lovers alike.
- 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
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
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
- Sea salt flakes, for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC) and line two baking 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 sea salt. Set this dry mixture aside for later incorporation.
- Cream Butter and Sugars: Using a stand mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. This will help create a tender texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly throughout the dough.
- Form Cookies: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Sprinkle Sea Salt: Lightly sprinkle the tops of each cookie with sea salt flakes to enhance the chocolate and caramel flavors with a touch of savory contrast.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set and slightly crisp but the centers still look soft.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using sea salt flakes adds a delightful crunch and flavor contrast; regular salt can be substituted if needed but use sparingly.
- For chewy cookies, be careful not to overbake; remove them as soon as the edges set.
- The caramel flavored chips can be replaced with regular caramel bits or toffee pieces for variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure butter is softened to room temperature for easier creaming with sugars.
Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel chocolate cookies, easy baking recipes
