Double Chocolate Salted Caramel Cookies
Indulge in these rich and decadent Double Chocolate Salted Caramel Cookies — soft, chewy, and bursting with gooey caramel centers, topped with a sprinkle of sea salt for the perfect balance of sweet and savory. A cookie lover’s dream come true!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingrédients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips semi-sweet or dark
- 1/2 cup caramel sauce for filling and drizzle
- 1 tsp sea salt for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until combined. Do not overmix.
- Fold in the chocolate chips evenly.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between cookies.
- Top each cookie with a small drizzle of caramel sauce and a light sprinkle of sea salt.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes for thicker cookies. Use high-quality cocoa and caramel for best results. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.