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Double Chocolate Salted Caramel Cookies

Indulge in Double Chocolate Salted Caramel Cookies Today

Enjoy delicious Double Chocolate Salted Caramel Cookies that combine chocolatey goodness with salty caramel for a perfect treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups all-purpose flour Can substitute with gluten-free blend if needed
  • 0.5 cups unsweetened cocoa powder Ensure it’s unsweetened for best results
  • 1 teaspoon baking soda Acts as a leavening agent
  • 0.25 teaspoon salt Using sea salt enhances flavor
  • 0.5 cups unsalted butter Make sure it’s at room temperature
  • 0.75 cups granulated sugar No direct substitutions recommended
  • 0.75 cups light brown sugar Can replace with dark brown sugar
  • 2 large eggs Room temperature is ideal
  • 1 teaspoon vanilla extract Opt for pure vanilla for best taste
For the Chocolate and Caramel
  • 1 cups semi-sweet or milk chocolate chips Milk chocolate yields a sweeter cookie
  • 1 cups caramel flavored baking chips Can substitute with more chocolate chips if unavailable
  • pinch sea salt flakes Optional, but highly recommended
Optional Drizzle
  • caramel sauce or dulce de leche Adds an extra layer of sweetness

Equipment

  • oven
  • Mixing bowl
  • stand mixer or hand mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper or Silicone Mats

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.
  3. Using a mixer, beat together ½ cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of light brown sugar until light and fluffy.
  4. Add in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Mix on low speed until combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. Gently fold in 1 cup each of chocolate chips and caramel chips.
  7. Drop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart, and sprinkle with a pinch of sea salt.
  8. Bake in the preheated oven for 8-10 minutes. Allow cookies to cool slightly.
  9. For added indulgence, drizzle with caramel sauce or dulce de leche after cooling slightly.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is softened for easy incorporation. Optionally chill dough for thicker cookies. Store cookies in an airtight container at room temperature for up to 1 week.

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