Double Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies combine rich cocoa and chocolate chips with sweet caramel chips and a sprinkle of sea salt for the perfect balance of sweet and salty. Soft and chewy with a slightly crisp edge, they make an irresistible dessert or snack favorite for chocolate lovers.
- 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
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar (lightly packed)
- 2 Large Eggs (room temperature)
- 1 tbsp Vanilla Extract
Add-ins
- 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Sea Salt Flakes (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line 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 fully combined and evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the room temperature unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined to avoid overmixing.
- Fold in Chocolate and Caramel Chips: Using a spatula, gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly throughout the dough.
- Scoop and Salt: Using a cookie scoop or spoon, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops of each cookie dough ball with sea salt flakes.
- 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 for that chewy texture.
- Cool and Serve: Remove baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. Optionally, drizzle with caramel sauce before serving for extra indulgence.
Notes
- Use room temperature butter and eggs for best creaminess and texture.
- Adjust sea salt flakes amount to your preference for sweetness-salt balance.
- Do not overbake to maintain chewy centers.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra caramel flavor, drizzle caramel sauce when cookies have cooled.
Keywords: Double Chocolate Cookies, Salted Caramel Cookies, Chocolate Chip Cookies, Dessert Cookies, Sweet and Salty Cookies
