Double 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
Scale
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
