Double Chocolate Salted Caramel Cookies
These indulgent cookies combine dark chocolate, creamy caramel, and a hint of sea salt for a delightful balance of flavors and textures, making them the perfect treat 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
Mix-ins
- 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)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer, cream the unsalted butter, granulated sugar, and light brown sugar for 3-5 minutes until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips and caramel-flavored chips.
- Scoop tablespoon-sized portions of the cookie dough onto the prepared cookie sheets, leaving space between each cookie. Sprinkle with sea salt.
Baking
- Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers are still soft.
- Allow cookies to cool on wire racks.
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Notes
For a chewier texture, avoid over-baking. You can also chill the dough for 30 minutes before baking to reduce cookie spreading.