Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies are a perfect blend of rich cocoa, melty chocolate chips, and sweet caramel, all finished with a sprinkle of sea salt. They offer a delightful balance of sweet and salty that makes every bite irresistible. Ideal for a cozy treat or sharing with friends.
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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
Instructions
- Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and ½ teaspoon of sea salt. Set this dry mixture aside.
- Step 3: Using a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Step 4: Add the eggs one at a time, followed by the vanilla extract, mixing until everything is fully combined.
- Step 5: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Gently fold in both the chocolate chips and caramel chips.
- Step 6: Drop tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Step 7: Lightly sprinkle the tops of the cookie dough with sea salt flakes to enhance the flavor before baking for 8 to 10 minutes.
- Step 8: Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a softer texture, slightly underbake the cookies and let them finish setting on the baking sheet.
- Try replacing caramel chips with soft caramel bits or chopped caramel squares for a chewier center.
- Add a handful of chopped nuts like pecans or walnuts for extra crunch and flavor contrast.
- Use a mix of semi-sweet and milk chocolate chips to balance richness and sweetness.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can refrigerate for up to one week or freeze for up to 3 months. Reheat frozen cookies in a low oven or microwave briefly to restore softness.
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 the cookies becoming too salty.
What can I substitute for caramel chips?
If you can’t find caramel chips, chopped soft caramel candies or chewy caramel bits work well as an alternative.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa and luscious caramel chips in a soft, chewy cookie. Enhanced with a sprinkle of sea salt on top, these decadent treats offer the perfect balance of sweet and salty, ideal for chocolate lovers looking for a gourmet homemade cookie experience.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 23-25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 sprinkling)
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
Mix-ins
- 3/4 cup semi-sweet or milk chocolate chips
- 3/4 cup caramel flavored chips
Instructions
- Preheat the Oven: Set 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 salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, about 3-4 minutes. This helps incorporate air for a better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until the batter is smooth and fully combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chips: Gently fold the semi-sweet or milk chocolate chips and caramel flavored chips into the dough, distributing them evenly.
- Shape Cookies: Drop tablespoon-sized heaps of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Add Sea Salt Flakes: Lightly sprinkle sea salt flakes over the top of each cookie to enhance the flavor contrast.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the cookies have set but are still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For a chewier cookie, slightly underbake by reducing oven time to 8 minutes.
- You can substitute caramel chips with homemade caramel chunks for a richer flavor.
- Use parchment paper or silicone baking mats to avoid cookie sticking and for easy cleanup.
- Store leftover cookies in an airtight container at room temperature for up to a week.
- Sprinkling sea salt on top is optional but highly recommended to balance sweetness.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, chocolate chip cookies, homemade cookies, dessert cookies
