Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in the ultimate dessert experience with these Double Chocolate Salted Caramel Cookies! Each bite combines rich chocolate and sweet caramel, finished with a hint of sea salt. Crispy on the edges and soft in the center, these cookies are perfect for any occasion and easy enough for bakers of all levels.

Ingredients

• 2 1/4 cups All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 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
• 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)

Instructions

1. Step 1: Preheat your oven to 375ºF and adjust the oven rack to the second level (just above center). Line two cookie sheets with parchment paper or silicone baking mats.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer or hand mixer with paddle attachment, beat the butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
5. Step 5: Reduce the mixer speed to low and gradually add the dry ingredients until just combined. Fold in the chocolate chips and caramel chips by hand.
6. Step 6: Drop dough by spoonfuls or cookie scoop (about 1 1/2 tablespoons) onto the prepared baking sheets, spacing cookies about two inches apart.
7. Step 7: Lightly sprinkle the tops of each cookie with sea salt flakes for extra flavor.
8. Step 8: Bake the cookies for 8–10 minutes, checking at 8 minutes. Cookies should have set edges but still be soft in the center.
9. Step 9: Remove cookies from oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Once cooled, optionally drizzle with caramel sauce or dulce de leche for an indulgent touch.

Tips & Variations

• Use room temperature butter and eggs to ensure better mixing and texture.
• Avoid overmixing the dough to keep cookies soft and fudgy in the center.
• Chill dough for 30 minutes before baking to achieve thicker cookies that hold their shape.
• Try substituting caramel chips with chopped soft caramels or butterscotch chips.
• Add chopped nuts like walnuts or pecans for extra crunch and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Adding a slice of bread to the container helps keep them moist. For longer storage, freeze cooled cookies in a freezer-safe container for up to three months. To reheat, warm cookies in a 350ºF oven for 5-7 minutes or microwave individual cookies for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips will add a richer, more intense chocolate flavor to the cookies.

How do I achieve the best texture in my cookies?

Ensure all ingredients are at room temperature and mix the dough only until the dry ingredients are just incorporated. Overmixing can make cookies tough.

Double Chocolate Salted Caramel Cookies Recipe

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★★★★★

4.6 from 80 reviews

Indulge in the ultimate dessert experience with these Double Chocolate Salted Caramel Cookies! Each bite delivers a rich combination of decadent chocolate and sweet caramel, perfectly complemented by a sprinkle of sea salt. These cookies boast crispy edges while maintaining a soft, fudgy center, making them irresistible for any occasion. Whether you’re hosting a gathering or treating yourself to something special, these delightful cookies are guaranteed to impress. Plus, they are easy to make for bakers of all skill levels, ensuring that everyone can enjoy this scrumptious treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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

Mix-Ins

• 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
• 1 cup Caramel Flavored Chips

Toppings and Optional

• Sea Salt Flakes (for sprinkling over top of cookies)
• Caramel Sauce or Dulce de Leche (optional, for drizzling over the top of cookies)

Instructions

1. Preheat the Oven: Adjust the oven rack to the second level (just above center) and preheat your oven to 375ºF. Line two cookie sheets with parchment paper or silicone baking mats for easy removal and clean-up.
2. Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugars: Using a stand mixer or hand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the large eggs and vanilla extract to the creamed butter and sugar mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
5. Combine Dry Ingredients: Reduce the mixer speed to low and gradually add the whisked dry ingredients to the wet mixture. Mix until just combined to avoid overmixing.
6. Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips using a spatula until evenly distributed throughout the dough.
7. Scoop Dough onto Baking Sheets: Using a spoon or cookie scoop (about 1 1/2 tablespoons), drop dough by spoonfuls onto the lined baking sheets, spacing cookies about two inches apart to allow for spreading.
8. Sprinkle with Sea Salt: Lightly sprinkle sea salt flakes on top of each cookie to enhance the salted caramel flavor.
9. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, checking around the 8-minute mark. Cookies should have set edges but still appear soft in the center.
10. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about five minutes before transferring them to wire racks to cool completely.
11. Drizzle Optional Topping: Once cool, drizzle with caramel sauce or dulce de leche if desired for extra decadence.
12. Store Your Cookies: Store cookies in an airtight container for up to one week. Adding a slice of bread inside the container helps keep cookies moist and fresh longer.

Notes

• Use room temperature butter and eggs for better mixing and texture.
• Do not overmix the dough when combining dry ingredients to maintain a soft, fudgy center.
• For thicker cookies, chill the dough for 30 minutes before baking.
• Monitor baking time closely to achieve cookies that are soft in the middle and set around the edges.
• Store in airtight containers with a slice of bread to maintain freshness and softness.
• Substitutions: Dark chocolate chips can be used instead of semi-sweet for a richer chocolate taste; chopped soft caramels or butterscotch chips work as alternatives to caramel chips.
• To make gluten-free, substitute all-purpose flour with a gluten-free flour blend containing xanthan gum.
• Adding chopped nuts like walnuts or pecans pairs well with the chocolate and caramel flavors.
• Always line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.

Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, homemade cookies, dessert cookies, chocolate chip cookies, caramel cookies