Double Chocolate Salted Caramel Cookies
If you’ve ever bitten into a soft, chewy cookie that oozes with chocolate and a touch of caramel, you know you’ve struck gold. That’s precisely what the Double Chocolate Salted Caramel Cookies deliver. This delightful recipe combines rich chocolate flavor with luscious caramel, making them perfect for any occasion — from casual weeknight treats to impressive holiday desserts. As someone who loves to bake, I can tell you that these cookies are bound to become a family favorite, sparking joy and indulgence wherever they go.
Why You’ll Love This Dish
Why should you try making these Double Chocolate Salted Caramel Cookies? For starters, they are the ultimate crowd-pleaser. The combination of decadent chocolate and the surprise of salted caramel gives them a gourmet touch that is sure to impress. Plus, they are surprisingly quick to whip up, making them ideal for spontaneous baking sessions or unexpected guests.
Imagine gathering friends for a cozy movie night, and instead of popcorn, you serve these rich, warm cookies fresh from the oven. They are crispy on the outside, gooey on the inside, and can be dressed up with a drizzle of caramel sauce for that extra “wow” factor.
“These cookies are an absolute game-changer! They disappeared faster than I could keep track. The chocolate and caramel combination is heavenly!” – A happy home baker
How This Recipe Comes Together
Now, let’s break down how easy it is to make these scrumptious treats. The process starts with mixing your dry ingredients in one bowl while creaming together butter and sugars in another. This recipe follows a classic cookie-making approach but elevates it with the unique addition of cocoa powder and caramel chips.
Before diving into the detailed steps, here’s a quick overview of what to expect: you’ll be preheating your oven, mixing, folding, dropping, and finally baking these delightful cookies to golden perfection.
What You’ll Need
Gathering the right ingredients is key to any successful cookie recipe. Here’s what you need for the Double Chocolate Salted Caramel Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
- Sea salt flakes (for sprinkling)
- Optional: Caramel sauce or dulce de leche (for drizzling)
You can easily swap out the semi-sweet chocolate for dark chocolate if you prefer a deeper flavor. Also, if you’re feeling adventurous, try adding a pinch of espresso powder for an enhanced chocolate taste.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
- In a stand mixer fitted with a paddle attachment, beat the room-temperature butter along with both sugars until the mixture is light and fluffy.
- Add the eggs, one at a time, along with the vanilla extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients until just combined. Be careful not to overmix!
- Fold in the semi-sweet or milk chocolate chips, and caramel chips gently using a spatula.
- Drop tablespoon-sized portions of dough onto the prepared cookie sheets, ensuring they are spaced apart for spreading.
- Finish by sprinkling a few sea salt flakes over each cookie.
- Bake for 8–10 minutes, until the edges are set but the centers are still soft.
- Allow cookies to cool on wire racks before indulging.
How to Plate and Pair
Presentation can elevate your cookie experience. Stack the cookies on a rustic wooden plate and serve them with a side of milk or coffee for a sophisticated touch. For special occasions, drizzle some caramel sauce or dulce de leche over the top just before serving. They also pair wonderfully with a scoop of vanilla ice cream for an indulgent dessert.
Keeping Leftovers Fresh
Wondering how to store those delicious cookies? Allow them to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to a week. If you want to save them for later, you can freeze the baked cookies for up to three months. Just remember to wrap them tightly in plastic wrap or a freezer-safe bag.
Pro Chef Tips
- Use room temperature ingredients for better mixing and texture.
- Don’t skip the sea salt topping; it enhances the flavor and adds a delightful crunch.
- For a richer flavor, consider chilling the cookie dough for 30 minutes before baking. This can enhance the taste and texture.
Creative Twists
Feel like experimenting? Here are a few ideas to switch things up:
- Replace caramel chips with peanut butter chips for a delightful twist.
- Add chopped nuts like pecans or walnuts for added texture.
- Try using dark chocolate chips instead of semi-sweet for a more intense chocolate experience.
Common Questions Answered
-
What is the prep time for these cookies?
You’ll need about 20 minutes for preparation and 8–10 minutes for baking, making this a relatively quick recipe! -
Can I substitute the butter with oil?
While you can use oil, butter provides a flavor and texture that’s hard to replicate. Stick to unsalted butter for the best results. -
How do I know when the cookies are done?
Look for the edges to be set while the centers remain soft; they will continue to firm up as they cool.
Indulging in these Double Chocolate Salted Caramel Cookies is a treat that’s definitely worth the effort. Your taste buds will thank you!
Double Chocolate Salted Caramel Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
Chocolate and Caramel Chips
- 1 1/2 cups semi-sweet or milk chocolate chips Dark chocolate can be used for a deeper flavor.
- 1 cup caramel flavored chips
- to taste sea salt flakes (for sprinkling)
- as needed Optional: Caramel sauce or dulce de leche (for drizzling) Dressing up the cookies before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
- In a stand mixer fitted with a paddle attachment, beat the room-temperature butter along with both sugars until the mixture is light and fluffy.
- Add the eggs, one at a time, along with the vanilla extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients until just combined. Be careful not to overmix!
- Fold in the semi-sweet or milk chocolate chips, and caramel chips gently using a spatula.
Baking
- Drop tablespoon-sized portions of dough onto the prepared cookie sheets, ensuring they are spaced apart for spreading.
- Finish by sprinkling a few sea salt flakes over each cookie.
- Bake for 8–10 minutes, until the edges are set but the centers are still soft.
- Allow cookies to cool on wire racks before indulging.
