Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa, melty chocolate chips, and sweet caramel bits for an indulgent treat. Finished with a sprinkle of sea salt, they offer the perfect balance of sweet and salty in every bite.

Double Chocolate Salted Caramel Cookies Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup semi-sweet or milk chocolate chips
½ cup caramel flavored chips
Sea salt flakes, for sprinkling

Instructions

Step 1: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. Set aside.
Step 3: Using a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
Step 4: Add the eggs and vanilla extract to the butter mixture and beat until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the chocolate chips and caramel chips.
Step 6: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
Step 7: Sprinkle the tops of each cookie with sea salt flakes before baking for 8 to 10 minutes, until the edges are set but the centers remain soft.
Step 8: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, slightly underbake by removing them at 8 minutes. They will firm up as they cool.
Substitute caramel chips with homemade caramel chunks or soft caramel candies chopped into small pieces.
Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container, replacing it every couple of days. Reheat cookies briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional sea salt to avoid overly salty cookies.

Can I substitute caramel chips with something else?

You can use chopped soft caramel candies or omit them for plain double chocolate cookies, but the salted caramel flavor is what makes these special.

Double Chocolate Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Indulge in these Double Chocolate Salted Caramel Cookies, a perfect blend of rich cocoa, gooey caramel, and a hint of sea salt. These soft, chewy cookies are ideal for chocolate lovers seeking a sweet and salty treat that’s easy to bake at home.

Author: Elias
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ¾ cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
½ teaspoon Sea Salt

Wet Ingredients

1 cup Unsalted Butter, softened
¾ cup Granulated Sugar
¾ cup Light Brown Sugar, packed
2 large Eggs
2 teaspoons Vanilla Extract

Add-ins

1 cup Semi-Sweet or Milk Chocolate Chips
1 cup Caramel Flavored Chips
Sea Salt flakes, for sprinkling

Instructions

Preheat Oven: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt. Set this mixture aside.
Cream Butter and Sugars: Using a stand mixer, cream the softened butter, granulated sugar, and light brown sugar together until the mixture becomes light, fluffy, and well combined.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly until the batter is smooth and homogeneous.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Fold in the semi-sweet or milk chocolate chips and caramel-flavored chips evenly throughout the dough.
Portion Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, ensuring each is spaced about 2 inches apart to allow for spreading.
Add Sea Salt Topping: Lightly sprinkle sea salt flakes on top of each cookie dough mound to enhance the sweet and salty flavor profile.
Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft for a chewy texture.
Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For uniform cookies, use a tablespoon measure or a cookie scoop to portion the dough.
Do not overbake to keep the cookies soft and chewy.
Store cookies in an airtight container at room temperature for up to 5 days.
The sea salt flakes add a lovely contrast but can be omitted for those preferring a sweeter cookie.
For vegan variations, substitute butter and eggs with plant-based alternatives and use vegan chocolate chips.

Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel cookies, easy cookie recipe, baking cookies