Description
These Decadent Double Chocolate Salted Caramel Cookies are a perfect treat for chocolate lovers. Combining a rich cocoa-infused dough with gooey caramel and melty chocolate chips, each cookie offers a soft, fudgy center and crispy edges, finished with a sprinkle of sea salt flakes to balance sweetness and enhance flavor. Perfect for any occasion, these cookies deliver intense chocolate goodness with a satisfying caramel twist.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla extract
Mix-ins and Toppings
- 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 cup caramel chips
- Sea salt flakes, for sprinkling on top
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended. Set this mixture aside.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, approximately 2 to 3 minutes, ensuring proper incorporation and airiness.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until fully combined, scraping down the sides of the bowl as needed for an even mixture.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which ensures tender cookies.
- Fold in Chocolate and Caramel Chips: Gently fold in the chocolate chips and caramel chips evenly throughout the cookie dough, distributing the sweet pockets and melty chocolate.
- Portion the Dough: Drop rounded dough balls onto the prepared baking sheets, spacing each about 2 inches apart to give cookies room to spread during baking.
- Add Sea Salt: Lightly sprinkle sea salt flakes over the top of each dough mound, which will add a delightful crunch and an enhanced flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but centers remain slightly soft, creating that perfect chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set while maintaining softness inside.
Notes
- For a richer chocolate flavor, use Dutch-process cocoa powder.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- Room temperature butter ensures smooth creaming and optimal cookie texture.
- Sprinkling sea salt is optional but recommended to enhance flavor and add texture contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
