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Double Chocolate Salted Caramel Cookies

Decadent Double Chocolate Salted Caramel Cookies to Savor

These Double Chocolate Salted Caramel Cookies combine rich chocolate and gooey caramel for a delightful dessert experience.
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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
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed cocoa creates a deeper taste.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1 cup Unsalted Butter Room temperature.
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar Lightly packed.
  • 2 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract
For the Chocolate and Caramel
  • 1 cup Semi-sweet or Milk Chocolate Chips Dark chocolate chips for a richer taste.
  • 1 cup Caramel Chips Use chopped soft caramel candies for a homemade touch.
For the Finishing Touch
  • 1 teaspoon Sea Salt Flakes Sprinkled on top.

Equipment

  • Stand Mixer
  • baking sheets
  • Parchment Paper
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer, beat the butter, granulated sugar, and light brown sugar together until light and fluffy.
  4. Add in the eggs and vanilla extract and mix until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
  6. Gently fold in the chocolate chips and caramel chips using a spatula.
  7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spaced about 2 inches apart. Sprinkle sea salt flakes on top.
  8. Bake for 8-10 minutes until edges are set but centers are slightly underbaked.
  9. Cool on the baking sheets for about 5 minutes before transferring to a wire rack.
  10. Optionally, drizzle with caramel sauce or dulce de leche for added decadence.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For the best results, ensure butter and eggs are at room temperature, avoid overmixing, and consider chilling the dough for 30 minutes before baking.

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