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Double Chocolate Salted Caramel Cookies

Indulge in Double Chocolate Salted Caramel Cookies Bliss

These Double Chocolate Salted Caramel Cookies are a heavenly blend of rich chocolate, gooey caramel, and a hint of sea salt, perfect for any occasion.
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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 Base
  • 2 cups All-Purpose Flour Provides structure and stability to the cookie; essential for texture.
  • 3/4 cup Unsweetened Cocoa Powder Adds rich chocolate flavor and color; can switch to Dutch-process for a unique twist.
  • 1 teaspoon Baking Soda Acts as a leavening agent; crucial for helping your cookies rise.
  • 1/2 teaspoon Salt Enhances the cookie's flavors; use kosher or sea salt for a natural taste.
For the Sweetening
  • 1 cup Unsalted Butter Adds richness and moisture; margarine can be used, but might alter texture.
  • 1 cup Granulated Sugar Sweetens and aids in browning; brown sugar can be substituted for extra moisture.
  • 1/2 cup Light Brown Sugar Contributes chewiness and richness; try dark brown for a deeper flavor.
  • 2 large Eggs Binds ingredients for the perfect texture; substitute with 1/4 cup applesauce for an egg-free version.
  • 2 teaspoons Vanilla Extract Adds depth of flavor; consider vanilla bean paste for a richer taste.
For the Chocolatey Goodness
  • 1 cup Semi-Sweet or Milk Chocolate Chips Provides that chocolatey sweetness; feel free to use white chocolate chips for something different.
  • 1 cup Caramel Flavored Chips Infuses chewy caramel goodness; chop regular caramel candies for a similar effect.
  • 1 teaspoon Sea Salt Flakes A sprinkle on top adds a hint of salty contrast; optional, but highly recommended!
For the Finishing Touch
  • 1/4 cup Caramel Sauce or Dulce de Leche Perfect for drizzling on top of cookies; can be swapped with melted chocolate if desired.

Equipment

  • Oven
  • Stand Mixer
  • Mixing Bowls
  • Baking Sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  3. In a stand mixer, combine the room-temperature unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy, about 2-3 minutes.
  4. Add the large eggs and vanilla extract to the creamed mixture and mix until well combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined.
  6. Fold in the semi-sweet or milk chocolate chips along with the caramel-flavored chips.
  7. Spoon tablespoon-sized portions of the dough onto the prepared baking sheets, spaced about 2 inches apart.
  8. Sprinkle sea salt flakes on top of each cookie dough mound before baking.
  9. Bake the cookies for 8-10 minutes, until edges are set but centers are slightly underbaked.
  10. Allow cookies to cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Drizzle caramel sauce or dulce de leche over each cookie before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 1mgIron: 5mg

Notes

Ensure your butter and eggs are at room temperature for easier mixing. Consider chilling the dough for 30 minutes for better shape and flavor.

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