Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies combine rich cocoa and luscious caramel chips for a decadent treat. Each bite offers a perfect balance of sweet and salty flavors, making them irresistible for any chocolate lover.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ 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
- ½ cup semi-sweet or milk chocolate chips
- ½ cup caramel flavored chips
Instructions
- Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and ¼ teaspoon sea salt; set aside.
- Step 3: Using a stand mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the butter mixture and mix until combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips and caramel chips.
- Step 6: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Sprinkle the tops of the cookies with additional sea salt flakes before baking.
- Step 8: Bake for 8–10 minutes until set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a richer caramel flavor, substitute caramel chips with chopped soft caramels wrapped in foil to prevent burning.
- Add a pinch of instant espresso powder to enhance the chocolate depth.
- Use dark chocolate chips instead of semi-sweet for a more intense chocolate taste.
- Chill the cookie dough for 30 minutes before baking to help the cookies hold their shape better.
Storage
Store these 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. They can also be frozen for up to 2 months; thaw at room temperature. Reheat briefly in the microwave for a warm, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional sea salt in the recipe to avoid the cookies becoming too salty.
Can I substitute caramel chips with another ingredient?
If caramel chips aren’t available, you can use chopped soft caramels or a drizzle of caramel sauce after baking for similar flavor and texture.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Indulge in the rich and decadent flavors of Double Chocolate Salted Caramel Cookies, a perfect combination of bittersweet cocoa, luscious chocolate chips, and sweet caramel chips, enhanced with a sprinkle of sea salt for a delightful contrast. These cookies are soft, chewy, and bursting with chocolate and caramel goodness, making them an irresistible treat for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 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 topping)
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 Oven and Prepare Baking Sheets: 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: In a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light, fluffy, and well incorporated, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, 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 through the dough.
- Portion Cookies: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Add Sea Salt Topping: Lightly sprinkle the tops of each cookie dough mound with additional sea salt flakes to enhance the sweet and salty flavor balance.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers still look slightly underbaked for a soft, chewy texture.
- Cool and Serve: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter and eggs to ensure proper creaming and mixing.
- If you prefer a stronger caramel flavor, substitute caramel chips with small chunks of soft caramel candy.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- To enhance the salted caramel effect, consider adding a touch of sea salt to the dough as well as on top.
Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel cookies, easy cookie recipe, chocolate caramel dessert
