Name: Double Chocolate Salted Caramel Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup semi-sweet or milk chocolate chips; 3/4 cup caramel flavored chips; Sea salt flakes, for sprinkling

Ingredients

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3/4 cup semi-sweet or milk chocolate chips

3/4 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 to prevent sticking and allow even baking.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until well combined. Set aside.

Step 3: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.

Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth.

Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.

Step 6: Gently fold in the chocolate chips and caramel flavored chips with a spatula, distributing them evenly throughout the dough.

Step 7: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 8: Lightly sprinkle the tops of each dough mound with sea salt flakes.

Step 9: Bake for 8 to 10 minutes, until the edges are set and slightly crisp but the centers remain soft.

Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely and set the texture.

Tips & Variations

For a richer flavor, use dark chocolate chips instead of semi-sweet or milk chocolate chips.

If you prefer a softer cookie, slightly underbake by removing them at 8 minutes.

Use homemade salted caramel chips or chop soft caramel candies for extra gooey pockets.

Chilling the dough for 30 minutes before baking can help control spreading and intensify flavors.

FAQs

Can I use regular salted butter instead of unsalted?

Yes, but reduce or omit the additional sea salt in the dough to prevent the cookies from becoming too salty.

What should I do if I don’t have caramel flavored chips?

You can substitute with toffee bits or small pieces of caramel candies. Just be sure to add them gently so they don’t melt completely and spread in the dough.