Introduction

Indulge in the scrumptious delight of Double Chocolate Salted Caramel Cookies, where rich chocolate meets gooey caramel and a sprinkle of sea salt. These irresistible cookies feature a perfect balance of crispy edges and a soft, fudgy center, making them ideal for any occasion. Each bite offers an explosion of flavors that will leave your taste buds yearning for more.

A close-up of a large chocolate cookie sitting on a white marbled surface is shown. The cookie has a rough, crumbly texture and is dark brown with chunks of chocolate mixed throughout. It is topped with a drizzle of golden caramel sauce in thin stripes and sprinkled with small bits of coarse salt that sparkle slightly. The edges look slightly cracked and chewy, giving it a rich, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 cup light brown sugar (lightly packed)
2 large eggs (room temperature)
1 tbsp vanilla extract
1 1/2 cups semi-sweet or milk chocolate chips
1 cup caramel-flavored chips
Sea salt flakes (for sprinkling over top of cookies)
Caramel sauce or dulce de leche (optional, for drizzling over the top of cookies)

Instructions

Step 1: Preheat your oven to 375ºF and line two cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt; set aside.
Step 3: Using a stand mixer or hand mixer, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
Step 4: Add the eggs and vanilla extract to the butter mixture and continue mixing until well blended, scraping down the sides of the bowl as needed.
Step 5: On low speed, gradually add the dry ingredients until just combined. Fold in the chocolate chips and caramel chips.
Step 6: Using a spoon or cookie scoop (about 1 1/2 tablespoons), drop dough by spoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 7: Lightly sprinkle the tops of each cookie with sea salt flakes.
Step 8: Bake for 8-10 minutes until the edges are set but centers are slightly soft (they will firm up while cooling).
Step 9: Remove from the oven and allow cookies to cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Optional: Drizzle caramel sauce or dulce de leche over the top of each cookie before serving.

Tips & Variations

Use room temperature butter and eggs to ensure a smoother batter and better texture.
Do not overmix after adding dry ingredients to keep cookies soft and fudgy.
Chill the dough for 30 minutes before baking to enhance flavors and prevent spreading.
Feel free to substitute or mix different types of chocolate chips for varied flavor.
Add chopped pecans or walnuts for a delightful crunch.
For extra indulgence, drizzle additional caramel sauce on the warm cookies.

Storage

Store cookies in an airtight container at room temperature for up to one week. Placing a slice of bread in the container will help maintain moisture. For longer storage, freeze cookies in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag; they keep well for up to three months. Reheat in the oven at 350ºF for 5-7 minutes, microwave individually for 10-15 seconds, or warm in a covered skillet over low heat for 1-2 minutes until soft.

How to Serve

A single round chocolate cookie with a cracked surface sits on a white marbled background. The cookie is dark brown with chunks of milk chocolate and caramel glazed on top in thick, shiny ribbons. Small bits of sea salt flakes are scattered over the cookie, adding texture and contrast. The cookie looks soft and chewy with a rich, melted appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I make Double Chocolate Salted Caramel Cookies without eggs?

You can substitute each egg with 1/4 cup unsweetened applesauce or mashed banana. This helps bind the ingredients while keeping the cookies moist.

Can I use different types of chocolate chips?

Yes! Feel free to mix semi-sweet, dark, or white chocolate chips based on your preference for an exciting flavor twist.