Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies combine rich cocoa, gooey caramel chips, and a touch of sea salt for a perfect balance of sweet and savory. They’re soft, decadent, and easy to bake, making them ideal for any chocolate lover’s cookie jar.
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar (lightly packed)
- 2 Large Eggs (room temperature)
- 1 tablespoon Vanilla Extract
- 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Sea Salt Flakes (for topping)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Step 3: Using a mixer, beat the room-temperature butter with granulated sugar and light brown sugar until the mixture is light and fluffy.
- Step 4: Add the eggs one at a time, then stir in the vanilla extract. Mix well to incorporate.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing for tender cookies.
- Step 6: Fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly through the dough.
- Step 7: Scoop cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle a pinch of sea salt flakes on top of each cookie.
- Step 8: Bake for 8-10 minutes until the edges are set but the centers remain soft.
- Step 9: Remove from oven and cool cookies on a wire rack. Drizzle with caramel sauce if desired before serving.
Tips & Variations
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- Substitute caramel chips with chopped soft caramel candies if unavailable.
- Try adding chopped nuts like pecans or walnuts for extra texture and flavor.
- Use dark chocolate chips for a richer chocolate taste.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container which helps maintain moisture. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave to enjoy a warm, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.
Why do my cookies spread too much while baking?
Make sure your butter is not melted and try chilling the dough before baking. Also, avoid using too much butter or sugar beyond the recipe amounts, as these can cause excess spreading.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Indulge in these Double Chocolate Salted Caramel Cookies that combine rich cocoa, luscious chocolate chips, and sweet caramel morsels, all crowned with a sprinkle of sea salt for the perfect balance of sweet and salty. Soft-centered and delightfully chewy, these cookies make a decadent American dessert that’s simple to prepare and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 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 & Toppings
- 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Sea Salt Flakes (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line 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 salt until evenly combined.
- Cream Butter and Sugars: Using a mixer, beat the room-temperature unsalted butter with the granulated and light brown sugars until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing well after each addition to fully combine.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips to evenly distribute them throughout the dough.
- Shape Cookies: Scoop cookie dough onto the prepared parchment-lined baking sheets, spacing them apart to allow for spreading during baking. Sprinkle the tops generously with sea salt flakes to enhance flavor contrast.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set around the edges but remain soft and slightly underbaked in the center for a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Optionally, drizzle with extra caramel sauce before serving for added decadence.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Do not overbake to keep cookies soft and chewy.
- Sea salt flakes on top enhance the caramel and chocolate flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra gooey touch, add a drizzle of caramel sauce after cooling.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel dessert, chewy chocolate cookies, American dessert recipe
