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Double Chocolate Salted Caramel Cookies

Double Chocolate Salted Caramel Cookies That Wow Every Bite

Try these Double Chocolate Salted Caramel Cookies that blend rich chocolate, gooey caramel, and a hint of sea salt in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Consider using a gluten-free blend for a different take.
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa for a milder taste.
  • 1 teaspoon baking soda Ensure it’s fresh for the best results.
  • 1/4 teaspoon salt A pinch balances sweetness effectively.
  • 1 cup unsalted butter Substitute with coconut oil for dairy-free.
  • 1/2 cup granulated sugar Sweetens cookies and aids in browning.
  • 1 cup light brown sugar Dark brown can be used for a richer taste.
  • 2 large eggs Use unsweetened applesauce for egg-free.
  • 2 teaspoons vanilla extract Using pure extract is recommended.
  • 1 cup semi-sweet or milk chocolate chips Dark chocolate for a deeper richness.
  • 1/2 cup caramel flavored chips Can be substituted with toffee bits.
For the Topping
  • to taste sea salt flakes Opt for coarse variety for best texture.
Optional Drizzle
  • to taste caramel sauce or dulce de leche Adds an extra layer of decadence.

Equipment

  • Mixing bowl
  • Stand mixer
  • Baking sheets
  • Parchment paper
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
  3. Using a stand mixer, cream together 1 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1 cup of light brown sugar until light and fluffy.
  4. Add 2 large eggs and 2 teaspoons of vanilla extract to the butter-sugar mixture and mix until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of caramel-flavored chips.
  7. Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart, and sprinkle with sea salt flakes.
  8. Bake for 8-10 minutes and cool on a wire rack for about 5 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure your butter and eggs are at room temperature, and refrigerate the dough for 30 minutes before baking.

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