Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies combine rich cocoa, melty chocolate chips, and sweet caramel chips with a hint of sea salt for the perfect balance of flavors. Soft and chewy with a touch of saltiness, they’re a delicious treat that’s easy to bake at home.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt, plus extra flakes for topping
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 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 medium bowl, whisk together the flour, cocoa powder, baking soda, and ½ teaspoon sea salt; set aside.
- Step 3: In a stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
- Step 4: Add eggs one at a time along with the vanilla extract, mixing until fully combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips and caramel chips gently.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.
- Step 7: Sprinkle a few sea salt flakes on top of each cookie dough mound before baking for added flavor.
- Step 8: Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft. 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 cookies, slightly underbake and allow residual heat to finish melting the chips while cooling.
- Substitute caramel chips with chopped soft caramel candies for a chewier caramel center.
- Use dark chocolate chips for a richer chocolate flavor and less sweetness.
- If you like a crunchier cookie, add ¼ cup chopped toasted nuts such as pecans or walnuts.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness and melty texture.
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 sea salt in the recipe to avoid overly salty cookies.
What if I don’t have caramel chips?
You can substitute with chopped caramel candies or skip them entirely for a classic double chocolate cookie.
Print
Double Chocolate Salted Caramel Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Delight in these decadent Double Chocolate Salted Caramel Cookies, featuring rich cocoa-infused dough generously studded with semi-sweet chocolate and caramel chips. Finished with a sprinkle of sea salt flakes, these cookies balance sweet and salty flavors perfectly, offering a chewy texture and an irresistible indulgence.
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1/4 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
Add-ins
- 3/4 cup Semi-Sweet or Milk Chocolate Chips
- 3/4 cup Caramel Flavored Chips
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until well combined; set this mixture aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend until fully incorporated into the batter.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips along with the caramel-flavored chips using a spatula, ensuring even distribution throughout the cookie dough.
- Portion Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow the cookies to spread during baking.
- Add Sea Salt Topping: Lightly sprinkle the tops of each dough mound with sea salt flakes to enhance the flavor profile with a touch of savory contrast.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up.
Notes
- Ensure your butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Use high-quality chocolate and caramel chips for the best flavor.
- For a gooier cookie, slightly underbake by taking them out closer to 8 minutes.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 1 month and bake from frozen by adding 1-2 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, chocolate chip cookies, homemade cookies, dessert recipe, sweet and salty cookies
