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Double Chocolate Salted Caramel Cookies Recipe

★★★★★

5 from 99 reviews
  • Author: Gabriel
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x

Description

These Double Chocolate Salted Caramel Cookies are rich, fudgy, and bursting with chocolate flavor, complemented perfectly by gooey caramel chips and a sprinkle of sea salt to balance the sweetness. Crispy on the edges and chewy in the center, these cookies make a decadent treat for any chocolate lover.

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt

Wet Ingredients

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/3 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

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until evenly combined. Set this mixture aside.
  3. 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 on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to keep cookies tender.
  6. Fold in Chocolate and Caramel Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips until evenly distributed throughout the dough.
  7. Portion Dough: Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
  8. Top with Sea Salt: Sprinkle the tops of the cookie dough balls with sea salt flakes to enhance the caramel and chocolate flavors.
  9. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft, to achieve a chewy texture.
  10. Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them with a spatula to a wire rack to cool completely.

Notes

  • For softer cookies, slightly underbake and allow them to finish set while cooling on the baking sheet.
  • You can substitute caramel chips with chopped soft caramel or toffee bits if caramel chips are unavailable.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Make sure your butter is softened, not melted, for proper creaming with sugars.
  • Adjust sea salt flakes according to your preference for saltiness; they provide a nice contrast to the sweetness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://gabriellangdon.com/double-chocolate-salted-caramel-cookies-recipe-2/