Description
These Double Chocolate Salted Caramel Cookies offer a perfect balance of rich, fudgy cocoa flavor combined with sweet caramel chips and a touch of sea salt for an irresistible sweet and salty treat. Soft in the center with slightly crisp edges, they are perfect for any chocolate lover looking for a decadent homemade cookie.
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
Add-ins & 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 and line two cookie sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly combined. Set this bowl aside for later use.
- Cream Butter and Sugars: In a stand mixer, beat the softened butter along with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Add the eggs one at a time and then the vanilla extract into the butter and sugar mixture, mixing well after each addition to fully incorporate.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough and producing tough cookies.
- Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly throughout the dough to distribute the flavorful bits in every bite.
- Form Cookies and Add Salt: Using a tablespoon, drop portions of the dough onto the prepared cookie sheets spacing them adequately to allow spreading. Sprinkle the top of each cookie dough mound with sea salt flakes for a salty contrast.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes until the edges are set but the centers still appear slightly soft for a chewy texture.
- Cool: Remove the cookies from the oven and transfer them onto wire racks to cool completely to allow them to firm up and develop their flavor.
- Optional Drizzle: Once cooled, drizzle caramel sauce or dulce de leche over the cookies for extra indulgence if desired.
Notes
- Make sure the butter and eggs are at room temperature for better mixing and texture.
- Do not overmix the dough after adding flour to prevent dense cookies.
- Sea salt flakes enhance the flavor by balancing sweetness with saltiness.
- You can substitute chocolate chips with chunks for a more rustic texture.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- For chewier cookies, slightly underbake and allow to cool on the baking sheet for 5 minutes before transferring to wire racks.
