Double Chocolate Salted Caramel Cookies Recipe
Introduction
Indulge in rich, fudgy Double Chocolate Salted Caramel Cookies that perfectly balance deep cocoa flavor with sweet caramel and a hint of sea salt. These cookies are soft, chewy, and endlessly satisfying for any chocolate lover.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, plus flakes for topping
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or milk chocolate chips
- 3/4 cup caramel flavored chips
Instructions
- Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 1/4 teaspoon sea salt; set aside.
- Step 3: In a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Step 4: Add the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and well combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the chocolate chips and caramel chips by hand.
- Step 6: Drop dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Step 7: Lightly sprinkle the tops of each cookie with sea salt flakes to enhance the caramel flavor.
- Step 8: Bake cookies for 8 to 10 minutes, until they are set around the edges but still soft in the center.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use chilled dough if you want thicker, less-spread cookies; simply refrigerate the dough for 30 minutes before baking.
- For an extra gooey texture, add an extra handful of chocolate chips right before baking.
- Try substituting caramel chips with chopped soft caramels for more intense caramel pockets.
- If you prefer a hint of nuts, add 1/2 cup chopped pecans or walnuts to the dough.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat by warming them briefly in the microwave for about 10 seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter in this recipe?
Yes, but reduce the added sea salt in the dough slightly to prevent the cookies from becoming too salty.
How do I prevent the cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking helps keep the cookies thicker and prevents excessive spreading during baking.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Indulge in these Double Chocolate Salted Caramel Cookies, combining rich cocoa and chocolate chips with sweet caramel chips and a hint of sea salt. These cookies are chewy, decadent, and perfect for satisfying any chocolate lover’s cravings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 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
Add-Ins
- 3/4 cup Semi-Sweet or Milk Chocolate Chips
- 3/4 cup Caramel Flavored Chips
- Sea Salt Flakes, for sprinkling
Instructions
- Preheat Oven: 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 until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract until the batter is smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overworking the dough and to maintain its tender texture.
- Fold in Chips: Carefully fold in the semi-sweet or milk chocolate chips and caramel flavored chips until evenly distributed throughout the dough.
- Shape Cookies: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart to give room for spreading.
- Add Sea Salt: Lightly sprinkle sea salt flakes on the tops of each cookie dough mound before baking to enhance flavor and texture.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are set around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps the cookies set properly.
Notes
- For extra gooey caramel flavor, consider adding a few caramel bits inside the cookie dough before folding in the chips.
- Be cautious not to overbake; cookies will continue to firm up slightly once cooled.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer a less sweet cookie, reduce the granulated sugar by 1-2 tablespoons.
Keywords: Double Chocolate Cookies, Salted Caramel Cookies, Chocolate Chip Cookies, Decadent Cookies, Dessert Recipe
