Double Chocolate Salted Caramel Cookies Recipe
Introduction
Indulge in the ultimate dessert experience with these Double Chocolate Salted Caramel Cookies! Each bite offers a rich blend of decadent chocolate and sweet caramel, finished with a sprinkle of sea salt. Crispy on the edges and soft in the center, these cookies are perfect for any occasion and easy to make for bakers of all levels.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or milk chocolate chips
- 3/4 cup caramel flavored chips
- Sea salt flakes, for sprinkling
Instructions
- Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- Step 3: Using a stand mixer, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the creamed mixture and mix until 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.
- Step 6: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Sprinkle the tops with sea salt flakes before baking.
- Step 8: Bake for 8 to 10 minutes, until the edges are set but the centers remain soft.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel, add a few caramel bits in the center of each cookie before baking.
- Use fleur de sel for a delicate salt finish that enhances the chocolate flavor.
- Substitute half the butter with browned butter for a richer, nutty taste.
- Try dark chocolate chips instead of semi-sweet for a deeper chocolate flavor.
Storage
Store the 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, which will help maintain moisture. Reheat briefly in a microwave or oven to enjoy a freshly baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the additional sea salt sprinkled on top to avoid making the cookies too salty.
Can these cookies be frozen?
Absolutely. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving or warm them slightly in the oven.
PrintDouble Chocolate Salted Caramel Cookies Recipe
Indulge in the ultimate dessert experience with these Double Chocolate Salted Caramel Cookies! Each bite delivers a rich combination of decadent chocolate and sweet caramel, perfectly complemented by a sprinkle of sea salt. These cookies boast crispy edges while maintaining a soft, fudgy center, making them irresistible for any occasion. Whether you’re hosting a gathering or treating yourself to something special, these delightful cookies are guaranteed to impress. Plus, they are easy to make for bakers of all skill levels, ensuring that everyone can enjoy this scrumptious treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 2 Eggs
- 1 teaspoon Vanilla Extract
Add-ins
- 1 cup Semi-Sweet or Milk Chocolate Chips
- 1 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 prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time and pour in the vanilla extract. Mix until all ingredients are well combined and the dough is smooth.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips, evenly distributing them throughout the dough.
- Scoop Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Sprinkle Sea Salt: Lightly sprinkle the tops of each cookie dough mound with sea salt flakes to enhance the flavor.
- Bake: Bake in the preheated oven for 8–10 minutes, or until the edges are set and the centers look soft and slightly underbaked.
- 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 best results, use room temperature butter and eggs.
- Do not overmix the dough once the dry ingredients are added to maintain a soft texture.
- Adjust baking time slightly for softer or crispier cookies according to your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Sea salt flakes are essential to balance the sweetness; do not skip this step.
Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, homemade cookies, dessert recipe
