Double Chocolate Salted Caramel Cookies
These Double Chocolate Salted Caramel Cookies combine rich cocoa, creamy caramel, and a sprinkle of sea salt, creating a delightful treat that's easy to make and utterly indulgent.
Ingredients
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
- 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Sea Salt Flakes, for sprinkling for topping the cookies
- Caramel Sauce or Dulce de Leche, optional for drizzling over cookies
Instructions
Preparation
- Adjust your oven rack to the second level mark, just above the center, and preheat your oven to 375ºF. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Using a hand mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy. Scrape the sides of the bowl as needed.
- Add the eggs and vanilla extract to the butter mixture and mix until well combined, scraping the bowl sides again if necessary.
- Gradually fold in the dry ingredients until just combined. Fold in the semi-sweet or milk chocolate chips and caramel chips.
Baking
- Drop spoonfuls of dough onto the lined baking sheets, leaving about 2 inches of space between them.
- Sprinkle sea salt flakes on top of each cookie mound.
- Bake for 10-12 minutes, allowing cookies to set with slightly firm edges and soft centers.
- Let cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Drizzle cooled cookies with caramel sauce or dulce de leche if desired. Store in an airtight container for up to a week.
Notes
For best results, ensure butter is at room temperature and don't skip the sea salt. If dough is too sticky, chill it for 10-15 minutes. Keep an eye on the cookies while baking to avoid overbaking.