Description

Indulge in these rich and decadent Double Chocolate Salted Caramel Cookies featuring a perfect balance of deep cocoa flavor, gooey caramel chips, and a touch of sea salt for an elevated dessert experience. Ideal for chocolate lovers who crave a sweet and salty treat.

Ingredients

Scale

Dry Ingredients

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)

Wet Ingredients

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)

Add-ins

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)
Caramel sauce or dulce de leche (Adds an extra layer of sweetness)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside.
Cream Butter and Sugars: Using a mixer, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and well combined.
Add Eggs and Vanilla: Beat in eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract on low speed until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated to avoid overmixing and tough cookies.
Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips and caramel-flavored baking chips evenly throughout the dough.
Scoop Dough: Drop rounded tablespoons or balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Add Salt Flakes: Lightly sprinkle the tops of each cookie with a pinch of sea salt flakes for a delicious contrast against the sweet caramel and chocolate.
Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft.
Cool and Drizzle: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. For extra indulgence, drizzle warm caramel sauce or dulce de leche over the cookies after they have cooled slightly.

Notes

For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Ensure butter is softened to room temperature to achieve proper creaming with sugars.
Do not overmix dough after adding dry ingredients to keep cookies tender.
Use a cookie scoop for uniform cookies and even baking.
Adding sea salt flakes enhances the flavor by balancing sweetness.
Caramel sauce drizzle is optional but adds a luscious finishing touch.
Store cookies in an airtight container for up to 5 days for best freshness.