Dessert

Double Chocolate Salted Caramel Cookies Recipe

ByZoe Lane April 2, 2026April 2, 2026

Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa and sweet caramel chips with a hint of sea salt for a perfectly balanced treat. Soft in the center with slightly crisp edges, they’re sure to satisfy any chocolate lover’s craving.

A close-up of a rich dark brown chocolate cookie held by a woman's hand, with a cracked texture showing softness inside. The cookie is drizzled with smooth golden caramel lines running diagonally across the top, sprinkled with large, shiny salt flakes, and studded with glossy dark chocolate chips that melt slightly into the surface. In the blurred background, there are more similar cookies resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 ensure even baking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until fully combined. Set aside.
Step 3: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and pale, about 3-4 minutes.
Step 4: Add the eggs one at a time, mixing each in fully before adding the next. Then mix in the vanilla extract until smooth.
Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to keep the cookies tender.
Step 6: Gently fold in the chocolate chips and caramel chips with a spatula, distributing them evenly through 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 sea salt flakes on top of each cookie dough mound, then bake for 8 to 10 minutes, until the edges are set and slightly crisp but the centers remain soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, helping them set and achieve perfect texture.

Tips & Variations

For chewier cookies, chill the dough for 30 minutes before baking.
Use high-quality cocoa powder and chocolate chips for richer flavor.
Sea salt flakes add a nice contrast but can be omitted if you prefer less salt.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen before or after baking. To reheat, warm them slightly in the oven or microwave to restore softness and flavor.