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Double Chocolate Salted Caramel Cookies

Indulge in Double Chocolate Salted Caramel Cookies Bliss

These Double Chocolate Salted Caramel Cookies are the perfect combination of rich chocolate, gooey caramel, and a hint of sea salt, making them irresistible treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Provides structure; no substitution necessary, but whole wheat can alter texture.
  • 3/4 cup Unsweetened Cocoa Powder Adds chocolate flavor and color; replace with additional flour for a milder cookie.
  • 1 teaspoon Baking Soda Helps cookies rise; do not omit to maintain proper texture.
  • 1/2 teaspoon Salt Enhances flavor; use kosher salt for a coarser texture.
  • 1/2 cup Unsalted Butter Adds richness and moisture; can substitute with margarine but may alter taste.
  • 1/2 cup Granulated Sugar Sweetness and crunch; can use coconut sugar for a lower GI option.
  • 1/2 cup Light Brown Sugar Adds moisture and caramel notes; dark brown sugar provides a more robust flavor.
For the Creamy Mixture
  • 2 large Eggs Binds the ingredients; flax eggs can be used for a vegan option.
  • 1 teaspoon Vanilla Extract Boosts flavor; can substitute with almond extract for a different profile.
For the Chocolate Indulgence
  • 1 cup Semi-Sweet or Milk Chocolate Chips Provide chocolatey bites; use dark chocolate for a richer taste.
  • 1 cup Caramel Flavored Chips Adds caramel flavor; can replace with soft caramel pieces for a gooier texture.
For the Finishing Touch
  • 2 tablespoons Sea Salt Flakes Adds a delightful crunch; Himalayan salt is a good alternative.
  • Caramel Sauce or Dulce de Leche Optional for drizzling on top; make sure to use a thicker sauce to avoid sogginess.

Equipment

  • baking sheets
  • parchment paper
  • Mixing bowls
  • mixer
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare two baking sheets lined with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In your mixer bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Add the eggs and vanilla extract to the creamed mixture, mixing until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in chocolate and caramel chips.
  6. Using a cookie scoop, drop balls of dough onto prepared baking sheets, about 2 inches apart, and sprinkle with sea salt flakes.
  7. Bake for 8-10 minutes until edges are set but centers remain soft.
  8. Cool on baking sheets for a few minutes before transferring to a wire rack. Drizzle with caramel sauce if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container with a slice of bread to keep them moist for up to a week.

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