Description
Delight in these Double Chocolate Salted Caramel Cookies featuring a rich cocoa base, melted caramel and chocolate chips, and a sprinkle of sea salt flakes for the perfect sweet and salty treat. These cookies are soft, chewy, and easy to make, with a subtle caramel drizzle option for an extra indulgent finish.
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
Mix-ins and 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 and Prepare Sheets: Preheat your oven to 375ºF and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution throughout the dough.
- Cream Butter and Sugars: In a stand mixer, beat the room-temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps with the cookie’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing well after each addition to fully incorporate them into the creamed butter and sugar base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients until just combined, avoiding overmixing to maintain tender cookies.
- Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel flavored chips evenly throughout the cookie dough.
- Shape and Salt: Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them to allow for spreading. Sprinkle a few sea salt flakes over each cookie to enhance flavor balance.
- Bake: Bake in the preheated oven for 8 to 10 minutes until the edges are set but the centers remain soft.
- Cool and Optional Drizzle: Remove cookies from oven and allow them to cool on wire racks. If desired, drizzle with caramel sauce or dulce de leche once cooled for extra indulgence.
Notes
- For best results, use room temperature butter and eggs to ensure proper mixing and texture.
- Do not overbake cookies; they should be soft in the center when removed from the oven.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Optionally, drizzle caramel sauce or dulce de leche after baking for a richer caramel flavor.
- Sea salt flakes sprinkle on top balances sweetness and adds a gourmet touch.
