If you love the combination of rich chocolate and sweet caramel, these Double Chocolate Salted Caramel Cookies are a must-try. They bring together everything you want in a homemade chocolate cookie: lightly crispy edges, soft and fudgy centers, delicious chocolate chips, and a caramel flavor that makes every bite extra special. Finished with a sprinkle of sea salt, these cookies offer a wonderful balance of sweet and salty flavors.
What makes this recipe particularly enjoyable is its combination of semi-sweet chocolate chips and caramel-flavored baking chips. The cocoa powder gives the cookie dough its deep chocolate flavor, while brown sugar and granulated sugar create the sweet base. A little sea salt sprinkled over the cookies adds another layer of flavor, making them different from ordinary chocolate chip cookies.
Another great thing about this recipe is that it doesn’t require chilling the dough before baking. You can prepare the cookie dough, fold in the chocolate and caramel chips, scoop the portions onto baking sheets, and put them straight into the oven. In just 30 minutes, you can have 36 homemade cookies ready for cooling.
Why You’ll Love This Recipe
- Rich double chocolate flavor: Unsweetened cocoa powder and chocolate chips create a deliciously chocolatey cookie.
- Sweet caramel addition: Caramel-flavored baking chips bring a lovely caramel taste to every bite.
- Soft and fudgy centers: The cookies have lightly crispy edges while remaining soft in the middle.
- No chilling required: Prepare the dough and bake immediately without waiting for refrigeration.
- Sweet and salty combination: Sea salt flakes balance the sweetness and complement the chocolate and caramel flavors.
Recipe Details
| Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 36 cookies |
| Oven Temperature | 375°F |
Ingredients for Double Chocolate Salted Caramel Cookies
These cookies use simple baking ingredients along with two types of baking chips to create their signature chocolate and caramel flavor.
- All-purpose flour provides the structure for the cookies.
- Unsweetened cocoa powder gives the dough its rich chocolate taste.
- Baking soda helps prepare the cookie dough for baking.
- Salt adds flavor to the mixture.
- Unsalted butter creates the buttery cookie base.
- Granulated sugar and light brown sugar add sweetness.
- Eggs and vanilla extract bring the wet ingredients together.
- Semi-sweet or milk chocolate chips add chocolate throughout the cookies.
- Caramel-flavored chips provide the caramel element.
- Sea salt flakes are sprinkled over the tops before baking.
- Caramel sauce or dulce de leche can be drizzled over the finished cookies for extra sweetness.
You might like: Hot Cocoa Cookies Recipe with Gooey Marshmallow Filling
Tips for Making These Cookies
Use room-temperature ingredients: The butter should be softened, and the eggs should be at room temperature before mixing.
Choose your caramel chips: Ghirardelli and Hershey both make caramel-flavored baking chips. If you cannot find them, you can leave them out or try butterscotch or peanut butter chips.
Fold in the baking chips: Use a spatula to incorporate the chocolate and caramel chips instead of overmixing the dough.
Use a cookie scoop: A 1½-tablespoon cookie scoop helps create evenly sized cookies.
Try a caramel drizzle: Caramel sauce and dulce de leche are both suitable options for adding a finishing touch.
Allow the cookies to cool: Let them rest on the baking sheet for approximately five minutes before moving them to a wire rack because they will be very soft.
Serving Suggestions
These Double Chocolate Salted Caramel Cookies are delicious once cooled and ready to serve. Arrange them on a serving plate and enjoy their chocolate and caramel combination.
For an extra sweet finish, drizzle caramel sauce or dulce de leche over the cookies. You can also leave them plain with just the sea salt flakes on top.
Store the cookies in an airtight container for up to one week with a slice of bread, as suggested in the recipe.
Double Chocolate Salted Caramel Cookies Recipe Card
36 cookies
PREP: 20 MINUTES · COOK: 10 MINUTES · TOTAL: 30 MINUTES
Ingredients
- 1 cup caramel-flavored chips
- 1 teaspoon salt
- 2¼ cups all-purpose flour
- 1 cup unsalted butter, room temperature
- ½ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 cup light brown sugar, lightly packed
- 1 teaspoon baking soda
- 2 large eggs, room temperature
- 1½ cups semi-sweet or milk chocolate chips
- 1 cup granulated sugar
- Sea salt flakes, for sprinkling over cookies
- Caramel sauce or dulce de leche, optional, for drizzling over the cookies
Instructions
1. Prepare the oven: Adjust the oven rack to the second level, just above the center. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats.
2. Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
3. Cream the butter and sugars: Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
4. Add eggs and vanilla: Mix in the eggs and vanilla extract until everything is well combined. Scrape the sides of the bowl when needed.
5. Combine the mixtures: Reduce the mixer speed to low and gradually add the prepared dry ingredients. Mix just until incorporated.
6. Fold in the chips: Add the chocolate chips and caramel-flavored chips. Gently fold them into the cookie dough using a spatula.
7. Shape the cookies: Use a spoon or a 1½-tablespoon cookie scoop to portion the dough onto the prepared baking sheets. Leave approximately 2 inches between each cookie.
8. Add sea salt: Lightly sprinkle sea salt flakes over the tops of the cookie dough portions.
9. Bake: Place the trays in the preheated oven and bake at 375°F for 8–10 minutes.
10. Cool: Remove the cookies from the oven and let them rest on the baking sheets for approximately 5 minutes. Transfer them carefully to a wire cooling rack to finish cooling.
11. Add the optional topping: Once ready, drizzle caramel sauce or dulce de leche over the cookies if desired.
12. Store: Keep the cooled cookies in an airtight container for up to one week with a slice of bread.