Double Chocolate Salted Caramel Cookies
Indulge in these rich and chewy double chocolate cookies infused with salted caramel, offering a delightful balance of sweetness and a hint of salt.
Equipment
- stand mixer
- cookie sheets
- parchment paper
- Medium Bowl
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
Chocolate Chips
- 1 ½ cups semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
Topping
- Sea salt flakes for topping
Instructions
Baking Instructions
- Preheat your oven to 375ºF and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- In a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract; mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture on low speed. Gently fold in the chocolate chips and caramel chips.
- Drop spoonfuls of dough onto prepared cookie sheets, leaving space between them. Sprinkle with sea salt flakes.
- Bake for 8–10 minutes until edges are set but centers remain soft. Allow to cool slightly before transferring to a wire rack.
Notes
For chewier cookies, do not overbake. Storage: Keep in an airtight container for up to a week. You can substitute caramel chips with toffee bits for a different flavor.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 150mgFiber: 1gSugar: 10g
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