Indulge in Double Chocolate Salted Caramel Cookies Bliss

These Double Chocolate Salted Caramel Cookies are a chocolate lover's dream with a perfect blend of rich chocolate, gooey caramel, and a hint of sea salt.

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Prep Time 20

Cook Time 10

Cooling Time 5

Total Time 35

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Mix

1.5 cups All-Purpose Flour You can substitute with gluten-free flour for a lighter version.
0.5 cups Unsweetened Cocoa Powder Choose a high-quality brand for the best taste.
1 teaspoon Baking Soda Ensure it's fresh to ensure cookies rise perfectly.
0.5 teaspoon Salt Enhances all the flavors in the cookie.

For the Sweetness

0.5 cups Unsalted Butter Ensure it's at room temperature for easier mixing.
0.5 cups Granulated Sugar Helps achieve a crisp texture.
1 cup Light Brown Sugar Use dark brown for a deeper taste.

For Binding

2 large Eggs Room temperature eggs blend better.

For Flavor

2 teaspoons Vanilla Extract Can use pure extract for superior taste.

For the Chocolatey Goodness

1 cup Semi-Sweet or Milk Chocolate Chips Dark chocolate chips can deepen the flavor.
0.5 cups Caramel Flavored Chips Substitute with chopped soft caramels if needed.

For Topping

to taste Sea Salt Flakes The perfect finishing touch!
to taste Caramel Sauce or Dulce de Leche Optional drizzle for an over-the-top decadent layer.

Equipment

Oven
mixing bowl
Stand Mixer
Baking Sheets
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a stand mixer, cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Add eggs and vanilla extract, mixing until just combined.
Gradually add the dry mixture to the wet mixture, then fold in chocolate chips and caramel flavored chips.
Drop rounded portions of dough onto prepared baking sheets, leaving space between them.
Sprinkle the tops of the cookie dough balls with sea salt flakes.
Bake for 8-10 minutes until soft in the center but slightly set around the edges.
Cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Optionally, drizzle cookies with caramel sauce or dulce de leche before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Chill the dough for thicker cookies and monitor baking time closely to avoid dryness.

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