Double Chocolate Salted Caramel Cookies
These soft and chewy cookies blend rich chocolate with a touch of salted caramel, making them perfect for any occasion.
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.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months. Consider using room temperature ingredients and chilling the dough for 30 minutes for better texture.