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Double Chocolate Salted Caramel Cookies

Double Chocolate Salted Caramel Cookies: Your Sweet Escape

These Double Chocolate Salted Caramel Cookies are a delightful indulgence combining rich chocolate, gooey caramel, and a sprinkle of sea salt.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour Essential for creating the cookie's base and texture.
  • 0.5 cups unsweetened cocoa powder Use Dutch-processed for a richer chocolate flavor.
  • 0.5 teaspoon baking soda Helps the cookies rise slightly and become fluffy.
  • 0.25 teaspoon salt Enhances flavor and balances sweetness; kosher salt is perfect here.
  • 0.5 cups unsalted butter Provides moisture and richness; ensure it's at room temperature.
  • 0.5 cups granulated sugar Adds sweetness and influences the cookie’s texture.
  • 0.5 cups light brown sugar Contributes moisture and chewiness; can swap with dark brown for deeper flavor.
  • 1 large egg Acts as a binding agent; room temperature eggs yield better texture.
  • 1 teaspoon vanilla extract Adds a warm flavor; pure vanilla is ideal for the best taste.
  • 0.5 cups semi-sweet or milk chocolate chips Offers rich chocolate flavor; choose according to your preference.
  • 0.5 cups caramel flavored chips Infuses each bite with rich caramel sweetness.
  • Sea salt flakes A finishing touch that enhances all the flavors beautifully.
Optional Drizzle
  • caramel sauce or dulce de leche Adds extra sweetness and eye-catching appeal.

Equipment

  • Stand Mixer
  • cookie sheets
  • Parchment paper
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F and line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until fully incorporated.
  5. Gradually add the dry mixture to the wet mixture, then fold in chocolate and caramel chips.
  6. Scoop dough onto prepared sheets, spacing 2 inches apart, sprinkling tops with sea salt flakes.
  7. Bake for 8-10 minutes until edges are set and centers remain soft.
  8. Allow to cool on sheets for 5 minutes before transferring to wire racks.
  9. If desired, drizzle cooled cookies with caramel sauce or dulce de leche.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

Ensure butter is at room temperature for better mixing. Keep cookies in an airtight container with a slice of bread to maintain moisture.

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