Double Chocolate Salted Caramel Cookies Recipe

Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa with sweet caramel chips for an indulgent treat. With a hint of sea salt on top, they offer the perfect balance of salty and sweet in every bite. They’re easy to make and perfect for chocolate lovers craving a decadent cookie.

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
• ¾ cup semi-sweet or milk chocolate chips
• ¾ cup caramel flavored chips

Instructions

1. Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. Step 3: Using a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the butter mixture, mixing until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the chocolate chips and caramel chips.
6. Step 6: Drop dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Sprinkle the tops with additional sea salt flakes, then bake for 8 to 10 minutes, until the edges are set but the centers remain slightly soft.
8. 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 cookies, try mixing in soft caramel bits or chopped soft caramels instead of caramel chips.
• Swap semi-sweet chocolate chips for dark chocolate for a richer, less sweet flavor.
• If you prefer a softer cookie, slightly underbake by reducing the time by 1-2 minutes.
• Use flaky sea salt on top for a more pronounced salty crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the amount of added sea salt in the recipe to avoid over-salting the cookies.

Can I make the dough ahead of time?

Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. This helps deepen the flavor and prevents spreading during baking.