Double Chocolate Salted Caramel Cookies
Indulge in these warm, gooey cookies that blend rich chocolate with a hint of salty caramel, making them the ultimate treat for chocolate lovers and a perfect dessert for any occasion.
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 at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar lightly packed
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
Chocolate and Caramel
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup caramel-flavored chips
- Sea salt flakes for sprinkling over the top of cookies
- Caramel sauce or dulce de leche optional, for drizzling over the top
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mixing
- In a stand mixer, cream the unsalted butter with the granulated and brown sugars for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla extract to the butter and sugar mixture and mix until smooth.
- Gradually incorporate the dry ingredients into the wet mixture and mix just until combined.
Combining Chips and Baking
- Fold in the semi-sweet or milk chocolate chips and caramel-flavored chips.
- Drop rounded balls of dough onto the prepared baking sheets, spaced a few inches apart.
- Sprinkle a pinch of sea salt flakes on top of each cookie.
- Bake for 8-10 minutes or until the edges are set and the centers feel soft.
- Allow the cookies to cool on wire racks before serving.
- For an extra touch, drizzle caramel sauce or dulce de leche on top before serving.
Notes
Use room temperature ingredients for a smoother dough. Don’t overmix after adding dry ingredients. Experiment with different types of chocolate chips for variety.