I’m just going to say it—these double chocolate salted caramel cookies are the freakin bomb! With their light crispy edges, soft and chewy middle, and rich chocolatey, caramel taste—making these is a serious no-brainer! Not to mention, you get that amazing bite or two that has a few sea salt flakes and a bit of drizzled caramel over the top. Sounds good, right? Yeah, you should just grab you baking sheets now!
about the recipe
This double chocolate salted caramel cookie dough is adapted from my super soft chocolate chip cookies recipe, a cookie that’s been pretty popular over on my Instagram feed and over on Pinterest. With this recipe, I omitted the instant vanilla pudding and shortening, and added in the butter, unsweetened cocoa, and salt. Then I swapped out the semi-sweet chocolate baking bar for the semi-sweet chocolate chips and caramel-flavored baking chips from Ghirardelli. You can still use the baking bar if you’d prefer though!
I made sure the butter was softened and creamed together well with the brown sugar and granulated sugar before adding in the eggs, vanilla, and dry ingredients, and then folded in the chips (see my baking tip below why this is important). What’s really nice about both this recipe and the chocolate chip cookie recipe is they don’t require refrigeration before baking. That’s a nice time saver right there! As soon as I folded in the chips, I immediately scooped out the dough, using a 1 1/2″ size cookie scoop, and placed them about 1 1 /2-2″ apart on my cookie sheets. Depending on the size of your cookie sheets, I was able to get 3 rows of 4 cookies, yielding a total of 36 cookies.
baking tip – fold in your chocolate and caramel chips
You know how the pros say to be careful not to over mix your dough? Well, folding in your chips into the batter is a good example. Folding them in with a spatula versus mixing them in with your mixer avoids any overmixing! This applies to any other optional add-ons like nuts or dried fruit.
I made these double chocolate salted caramel cookies for my husband as a Welcome Home present because he had been away on a week-long business trip in Charlotte, NC. When I told him over the phone what I made him, he was quite happy to know they’d be waiting for him when he got home. I didn’t tell him that I may have had a few already, but that’s only because someone had to taste test them, right????? Overall, I was really pleased with how well these came out. It’s a really easy recipe that combines these sweet and salty flavors that just work so well together.
Enjoy and happy baking!
more cookie recipes below!
Your taste buds will be in their happy place after biting into one of the soft and chewy double chocolate salted caramel cookies! For a smidge of extra sweetness, drizzle some melted caramel over top!
- 2 1/4 cups of All-Purpose Flour
- 1/2 cup Unsweetened Cocoa
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 Large Eggs
- 1 tbsp. Vanilla Extract
- 1 1/2 cups Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Small amount of Sea Salt Flakes for sprinkling over top of cookies
- Preheat oven to 375ºF and line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa. Set aside.
- Using your hand-held or stand mixer with a paddle attachment on medium- to medium-high speed, beat the butter, sugar, and brown sugar together.
- Add in the eggs one at a time, then beat in the vanilla until completely blended. Scrape down the sides of the bowl as needed.
- Switching the mixer speed to low, add in your dry ingredients a little at a time. Blend completely, then fold in the chocolate chips and caramel chips.
- Using a spoon or cookie scooper (I used the 1 1/2″ size), drop dough by the spoonful leaving 2 inches apart on the lined baking sheets.
- Sprinkle a little sea salt flakes onto each cookie.
- Bake for 8-10 minutes (mine baked for 10 minutes).
- Remove from oven and allow to cool for 5 minutes before transferring them to a cooking rack to finish cooling.
- Keep stored in an airtight container for up to a week with a slice of bread (see notes).
Use a cookie scoop to scoop out your cookies to get that consistent shape and size each time! Fold your chocolate and caramel-flavored chips into the batter with a spatula versus mixing them in with your hand or stand mixer to avoid any overmixing! Recipe adapted from my Super Soft Chocolate Chip Cookies and the St. Stephen’s Family Recipes cookbook.
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