Double Chocolate Salted Caramel Cookies
Indulge in rich double chocolate cookies filled with gooey caramel, topped with a sprinkle of sea salt for a perfect balance of flavors.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips Use semi-sweet or bittersweet for a richer flavor.
- ½ cup caramel sauce Use thick caramel sauce.
- to taste sea salt flakes for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.
- In another bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Scoop out tablespoons of dough onto the prepared baking sheets, ensuring enough space between each scoop.
- Make an indentation in the center of each cookie and fill it with a small amount of caramel sauce.
Baking
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone.
- Remove from the oven and immediately sprinkle tops with sea salt flakes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For serving, pair warm cookies with cold milk or vanilla ice cream. Store cookies in an airtight container to keep them fresh. Freeze for up to three months.