Double Chocolate Salted Caramel Cookies Recipe

Introduction

Indulge in the scrumptious delight of Double Chocolate Salted Caramel Cookies, where rich chocolate meets gooey caramel and a sprinkle of sea salt. These irresistible cookies feature a perfect balance of crispy edges and a soft, fudgy center, making them ideal for any occasion. Easy to make and delightful to share, they are sure to become a favorite among family and friends.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 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
• 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

1. Step 1: Preheat your oven to 375ºF and line two cookie sheets with parchment paper or silicone baking mats.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer or hand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light and fluffy.
4. Step 4: Add in the eggs and vanilla extract. Continue mixing until well blended, scraping down the sides of the bowl as needed.
5. Step 5: Switch the mixer to low speed and gradually add the dry ingredients until just combined. Fold in the chocolate chips and caramel chips.
6. Step 6: Using a spoon or cookie scoop (about 1 1/2 tablespoons), drop dough by spoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Step 7: Lightly sprinkle sea salt flakes over the tops of each cookie.
8. Step 8: Bake for 8-10 minutes at 375ºF until edges are set but centers look slightly underbaked.
9. Step 9: Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
10. Step 10 (Optional): Drizzle caramel sauce or dulce de leche over the tops of the cookies if desired.

Tips & Variations

• Use room temperature butter and eggs to ensure a smoother batter and better texture.
• Mix dry ingredients in gradually and avoid overmixing to keep cookies soft and fudgy.
• Chill the dough for 30 minutes before baking to enhance flavor and reduce spreading.
• Try mixing semi-sweet, dark, or white chocolate chips for different flavor twists.
• Add chopped nuts like pecans or walnuts for extra crunch and flavor.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Placing a slice of bread in the container helps retain moisture. For longer storage, freeze cookies in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag; they keep well for up to three months. To reheat, warm in the oven at 350ºF for 5-7 minutes, microwave individual cookies for 10-15 seconds, or warm in a covered skillet over low heat for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I make Double Chocolate Salted Caramel Cookies without eggs?

Substitute each egg with 1/4 cup unsweetened applesauce or mashed banana. These alternatives help bind the ingredients while keeping the cookies moist.

Can I use different types of chocolate chips?

Yes! Feel free to mix semi-sweet, dark, or white chocolate chips according to your preference for a unique flavor combination.

Double Chocolate Salted Caramel Cookies Recipe

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Indulge in the scrumptious delight of Double Chocolate Salted Caramel Cookies, where rich chocolate meets gooey caramel and a sprinkle of sea salt. These irresistible cookies feature a perfect balance of crispy edges and a soft, fudgy center, making them ideal for any occasion—whether a cozy night in or a festive gathering. Each bite of these decadent treats offers an explosion of flavors that will leave your taste buds yearning for more. Easy to make and delightful to share, these cookies are sure to become a favorite among family and friends.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
• 1 cup Caramel Flavored Chips

Toppings

• Sea Salt Flakes (for sprinkling over top of cookies)
• Caramel Sauce or Dulce de Leche (optional, for drizzling over the top of cookies)

Instructions

1. Preheat the Oven: Adjust your oven rack to the second level (just above center) and preheat the oven to 375ºF. Line two cookie sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
3. Mix Wet Ingredients: Using a stand mixer or hand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light, fluffy, and well creamed.
4. Combine Eggs and Vanilla: Add the two large eggs and vanilla extract to the butter and sugar mixture. Continue mixing until the eggs are fully incorporated and the batter is smooth, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
5. Combine Mixtures: Reduce the mixer speed to low and gradually add in the dry ingredients. Mix just until combined to avoid overmixing, which can make the cookies tough. Then fold in the semi-sweet or milk chocolate chips and caramel flavored chips by hand to evenly distribute.
6. Portion Dough: Using a spoon or cookie scoop (about 1 1/2 tablespoons in size), drop spoonfuls of dough onto the prepared cookie sheets, spacing them approximately two inches apart to allow for spreading during baking.
7. Add Sea Salt: Lightly sprinkle the tops of each cookie dough portion with sea salt flakes to enhance the flavor contrast between sweet and salty.
8. Bake Cookies: Bake cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers appear slightly underbaked. This ensures a fudgy, soft center once cooled.
9. Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire cooling rack to cool completely.
10. Optional Drizzle: If desired, drizzle caramel sauce or dulce de leche over the cooled cookies to add extra decadence and visual appeal.
11. Store Properly: Store cookies in an airtight container for up to one week. Placing a slice of bread inside the container helps retain moisture and keep the cookies soft longer.

Notes

• Use room temperature butter and eggs for best mixing results and texture.
• Do not overmix after adding dry ingredients to keep cookies soft and fudgy.
• Optionally chill the dough for 30 minutes to enhance flavors and reduce spreading.
• Check cookies for doneness when edges are set and centers look slightly underbaked.
• Sprinkling sea salt flakes is essential to balance the sweetness of the caramel and chocolate.
• Store with a slice of bread to maintain cookie moisture during storage.
• These cookies freeze well for up to three months; thaw before serving.
• To reheat, warm in oven at 350ºF for 5-7 minutes or microwave for 10-15 seconds.

Keywords: Double Chocolate Cookies, Salted Caramel Cookies, Chocolate Caramel Cookies, Soft Cookies, Fudgy Cookies, Holiday Cookies, Dessert Cookies