Double Chocolate Salted Caramel Cookies
This Double Chocolate Salted Caramel Cookies recipe gives you light, crispy edges that are soft and fudgy in the middle, with a rich chocolatey, caramel taste, and sea salt flakes lightly sprinkled on top!
Servings: 36 cookies
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
- Adjust your oven rack to the 2nd level mark (just above center), preheat the oven to 375ºF, then line 2 cookie sheets with parchment paper or you can use silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.2 1/4 cups All-Purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tsp Baking Soda, 1 tsp Salt
- Using your hand mixer or stand mixer fitted with the paddle attachment beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light and fluffy.1 cup Unsalted Butter, 1 cup Granulated Sugar, 1 cup Light Brown Sugar
- Add in the eggs and vanilla extract and continue to mix together until well blended. Scrape down the sides of the bowl as needed.2 Large Eggs, 1 tbsp Vanilla Extract
- Switching the mixer speed to low, gradually add in your whisked dry ingredients until just combined. Then fold in the chocolate chips and caramel chips.1 1/2 cups Semi-Sweet or Milk Chocolate Chips, 1 cup Caramel Flavored Chips
- Using a spoon or cookie scoop (I used the 1 1/2 tablespoon size), drop dough by the spoonful leaving 2 inches apart on the lined baking sheets.
- Lightly sprinkle the tops of each cookie with the sea salt flakes.
- Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes).
- Remove from oven and allow to cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
- Drizzle the tops of each cookies with a little caramel sauce or dulce de leche (optional).Caramel Sauce or Dulce de Leche
- Keep stored in an airtight container for up to a week with a slice of bread.
Video
Notes
- Recipe adapted from my Super Soft Chocolate Chip Cookies and the St. Stephen's Family Recipes cookbook.
Nutrition
Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 104mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 175IU | Calcium: 15mg | Iron: 1mg