Description
Indulge in rich, decadent Double Chocolate Salted Caramel Cookies featuring a perfect blend of cocoa, chocolate chips, and caramel chips, topped with a sprinkle of sea salt for a sweet and salty flavor combination. These cookies are soft, chewy, and offer a delightful texture with a hint of sea salt that enhances their sweetness.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 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
Mix-ins and Toppings
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
- Sea salt flakes (for sprinkling over top of cookies)
- Caramel sauce or dulce de leche (optional, for drizzling over the top of cookies)
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside to combine flavors.
- Cream Butter and Sugars: In a stand mixer, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture becomes fluffy and light, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time along with vanilla extract, mixing well after each addition to ensure the batter is smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make cookies tough.
- Fold in Chocolate and Caramel Chips: Gently fold in semi-sweet or milk chocolate chips and caramel flavored chips evenly distributed throughout the dough for bursts of flavor with each bite.
- Portion Cookies: Drop tablespoon-sized portions of the dough onto the prepared cookie sheets, spacing them apart to give room for spreading during baking.
- Add Sea Salt: Sprinkle sea salt flakes evenly over the top of each cookie to enhance the sweet and salty flavor profile.
- Bake Cookies: Bake cookies for 8-10 minutes until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool: Remove cookies from the oven and allow them to cool on wire racks fully to set their texture before serving.
- Optional Drizzle: Once cooled, drizzle caramel sauce or dulce de leche over the cookies if desired, adding an extra layer of sweetness and moisture.
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overmix the cookie dough once the dry ingredients are added to keep cookies tender.
- Use parchment paper on the baking sheets to prevent cookies from sticking and promote even baking.
- Allow cookies to cool completely on wire racks for best texture and to avoid breakage.
- Sea salt flakes highlight the caramel and chocolate flavors but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
