The Best Double Chocolate Salted Caramel Cookies Recipe
There’s something undeniably comforting about slipping into the familiar routine of baking cookies. It’s like a warm hug on a chilly evening — something that wraps around you as snugly as your favorite blanket. And honestly, those moments in the kitchen where chocolate and caramel unite into blissful delights? Well, that’s where magic happens.
I first stumbled upon Double Chocolate Salted Caramel Cookies during one of those “what’s for dessert?” crises that hit when I’m fed up with the usual options. You know the feeling: the kids are in the living room arguing over who gets to pick the next movie while I’m scouring cabinets for a quick fix. I flipped through a well-loved cookbook, the kind that’s stained and dog-eared from years of love, and landed on a washy photo of cookies dripping with caramel. My heart skipped a beat because I could imagine how those cookies would melt in the mouth and provide comfort amongst the chaos. Spoiler alert: they didn’t last long around my house.
The process of stacking flour, cocoa powder, and sugar together — well, that’s where peace begins. Picture the calmness as you whisk ingredients in a bowl, the noise of the world fades away, and the smell of chocolate wafts through the house. It’s a warm and welcoming kind of scent that pulls family members into the kitchen before they even realize it. Now, don’t get me wrong, I’ve had my fair share of kitchen disasters — burnt cookies that could rival hockey pucks come to mind. But guess what? This recipe never lets me down.
These Double Chocolate Salted Caramel Cookies are the perfect blend of chewy, chocolaty, and slightly salty, with an indulgent caramel surprise inside that will have you reaching for more. Whether it’s for a cozy night in, an unexpected guest, or just because you deserve a treat at the end of the week, keep reading. Let’s make some cookie magic together!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for those evenings when you want to whip up a treat without spending hours in the kitchen.
- Crowd-Pleaser: These cookies are always a hit — even with picky eaters in the family. Seriously, who can say no to chocolate and caramel?
- Perfectly Chewy: The texture hits the sweet spot — soft on the inside, a little crispy on the edge, and just the right amount of chew.
- Leftover Bliss: While I can’t promise these will last long, the few leftovers (if any) can be stored for a delightful treat the next day.
- Comforting Vibes: Nothing feels as cozy as a warm cookie fresh from the oven, paired with a glass of milk or a hot cup of cocoa. It’s like a hug in dessert form.
What Makes This Recipe Special?
The secret to these cookies lies not only in the luscious blend of chocolate and caramel but also in the way they meld together. The dough, the chocolate chips, and the caramel chips create a sweet symphony that hits all the right notes. You can present these cookies with a smirk, knowing you’re about to delight everyone who takes a bite. Plus, the balance of sea salt sprinkled on top elevates them to a whole new level of yumminess! Every time I present these cookies, it feels like I’m rediscovering them all over again.
Ingredients
Now, let’s gather our ingredients. Here’s what you’ll need for these oven-baked wonders:
- 2 1/4 cups all-purpose flour: This gives structure to the dough while keeping it light and fluffy.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor. Trust me; we want rich chocolate goodness here.
- 1 tsp baking soda: This helps the cookies rise and achieve that chewy texture we all crave.
- 1 tsp salt: Don’t skip this! It enhances the flavors and balances the sweetness of the caramel and chocolate.
- 1 cup unsalted butter (room temperature): This is the fat that adds moisture and gives our cookies a deliciously soft texture.
- 1 cup granulated sugar: For perfect sweetness and nice crunch on the edges.
- 1 cup light brown sugar (lightly packed): This adds a hint of molasses flavor and moisture.
- 2 large eggs (room temperature): Adding eggs helps bind the cookies together, making them soft and chewy.
- 1 tbsp vanilla extract: Because vanilla is the true MVP that elevates any dessert.
- 1 1/2 cups semi-sweet or milk chocolate chips: Choose your chocolate preference; they melt beautifully in the oven.
- 1 cup caramel-flavored chips: These little gems provide a luscious caramel surprise in every bite.
- Sea salt flakes: Just a sprinkle on top adds a beautiful finish and contrasts the sweetness wonderfully.
- Caramel sauce or dulce de leche (optional): Drizzle on top if you’re feeling indulgent — who wouldn’t want more caramel?
Personal Tips and Brand Preferences
Let’s chat about some personal tips! I love to use King Arthur Flour because it consistently gives the best results, but any good quality all-purpose flour will do. If you want to take it a step further, try adding more vanilla extract for a bolder flavor. I also recommend Ghirardelli chocolate chips for the best melty experience.
Now, when it comes to the kitchen oops moments, don’t mix up brown sugar and powdered sugar like I did one time — trust me, it creates an unexpected (and unpleasant) texture!
How to Make It Step-by-Step
Okay, are you ready to dive into the delicious world of cookie-making? Here’s how to create these irresistible Double Chocolate Salted Caramel Cookies step by step:
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Preheat your oven: First things first, crank your oven up to 375ºF. Don’t forget to line two cookie sheets with some parchment paper — a lifesaver for easy cleanup!
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Combine dry ingredients: In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this aside and take a moment to admire how chocolatey this bowl looks. Smells lovely too!
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Cream the butter and sugars: Grab your trusty stand mixer (or hand mixer if you must). Add 1 cup of unsalted butter and mix it with 1 cup of granulated sugar and 1 cup of light brown sugar (lightly packed) until it’s fluffy. Honestly, this step is therapeutic. There’s something immensely satisfying about seeing your butter and sugar transform from a clumpy mess into a creamy cloud.
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Add in the eggs and vanilla: Crack in your 2 large eggs (remember, room temperature helps!) and add 1 tablespoon of vanilla extract. Mix well until it’s perfectly blended. Breathe it in — our cookie dough is budding to life!
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Incorporate the dry ingredients: Gradually add your dry mix to the wet ingredients, stirring until just combined. Be careful not to overmix — we want those cookies to maintain their beautiful texture.
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Fold in chocolate and caramel chips: Here comes the fun part! Gently fold in 1 1/2 cups of chocolate chips and 1 cup of caramel-flavored chips. Each scoop brings forth the promise of gooey bites of chocolate and surprise caramel in every cookie.
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Drop and space the dough: Using a tablespoon, drop portions of dough onto your prepared sheets, making sure to space them out, as they will spread. Oh boy, those spread-out beauties are going to be glorious — promise me you won’t eat all the dough before it hits the oven!
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Sprinkle sea salt: The pièce de résistance — sprinkle a little sea salt flake over each cookie before baking. It’s like spritzing a pinch of magic over your delightful creations.
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Bake: Toss your cookie sheets into the oven and bake for 8-10 minutes. You’ll know they’re done when the edges are set, but the centers still look a little soft — that’s when all the chewy goodness happens! The smell wafting through your kitchen during this step will have everyone flocking to the oven.
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Cool down: Let the cookies cool on the sheets for a few minutes before transferring them to wire racks. This is where you can practice patience (something I’m still working on!).
At this point, I can assure you that the combination of warm chocolate and caramel pressing together in the oven creates a sweet symphony that plays perfectly in the backdrop of a movie night or cozy gathering.
Tips for Best Results
- Use room temperature ingredients: This helps everything mix together more seamlessly and creates a lovely texture.
- Don’t overbake: Cookies will continue to cook a bit after you take them out, so it’s okay if they look slightly underdone in the center.
- Let them cool completely before storing to avoid a soggy situation.
Ingredient Substitutions & Variations
Feeling adventurous? Here are some possible swaps or variations:
- Gluten-free alternative: Use a one-to-one gluten-free flour mix if needed.
- Lower sugar option: You can replace some granulated sugar with a sugar substitute, but keep in mind the texture may vary.
- Add nuts: Chopped pecans or walnuts can add a delightful crunch.
Directions
Now let’s wrap things up in a neat little package:
- Preheat oven to 375ºF; line two cookie sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
- In a stand mixer, cream together butter and sugars until fluffy.
- Add eggs and vanilla, mixing well.
- Gradually incorporate dry ingredients until just combined.
- Fold in chocolate and caramel chips.
- Drop tablespoon-sized portions on prepared sheets, space apart, and sprinkle with sea salt.
- Bake for 8-10 minutes, cool on wire racks.
Pairing Ideas (Drinks, Sides, etc.)
These Double Chocolate Salted Caramel Cookies are a delight on their own, but if you want to elevate the experience, here are some pairing ideas:
- Milk: A tall glass of cold milk is always classic and comforting.
- Coffee or Latte: Nothing like the combo of warm cookies and a hot drink in hand while binging your favorite rom-com.
- Ice Cream: You could even crumble them over a scoop of vanilla or caramel ice cream — talk about hitting the dessert jackpot!
How to Store and Reheat Leftovers
If you happen to find any leftovers (which is a big “if”), here’s how to store them:
- Place them in an airtight container at room temperature. They should stay fresh for about 3-5 days.
- If they somehow start to harden (which is a rarity with these cookies!), pop a slice of bread in the container; it adds back moisture and helps keep everything soft.
- To reheat, pop them in the microwave for about 10-15 seconds. They’ll taste just-baked warm.
Make-Ahead and Freezer Tips
If you want to plan ahead, the dough can be refrigerated for up to a week or frozen for longer. Just roll the dough into balls, place them in a single layer on a baking sheet, freeze them, then transfer to a freezer-safe bag. When you’re ready to bake, just preheat your oven and bake straight from the freezer — add a minute or two to the baking time.
Common Mistakes to Avoid
- Not measuring properly: Baking is a science! It’s essential to measure your ingredients correctly. Too much flour or sugar can throw off the whole recipe.
- Mixing too long: If you overmix the dough after adding flour, your cookies can become too tough.
- Skipping the sea salt: Seriously, sprinkle that salt! It makes a world of difference.
Frequently Asked Questions (FAQ)
Can I substitute butter with margarine?
Yes, but butter adds to the flavor and texture. If you must substitute, use a high-quality margarine.
Can I use all cocoa powder instead of a mix with flour?
No, doing so will significantly affect the cookie’s structure. Stick to the recipe for best results!
What if I don’t have caramel chips?
You can chop up soft caramels and use them instead, or skip them altogether — though I really recommend trying them!
Cooking Tools You’ll Need
- Stand mixer or hand mixer: For effortless mixing.
- Mixing bowls: I like having a few on hand for different stages.
- Baking sheets: To create a sturdy foundation for the cookies.
- Parchment paper: Essential for easy cookie release and cleanup.
- Cooling racks: Allow proper air circulation as cookies cool down.
Final Thoughts
In a world that sometimes feels overwhelming, the simple joy of baking Double Chocolate Salted Caramel Cookies can make everything right. It’s a blend of nostalgic memories, family connections, and the therapeutic scent of baking that wraps around you like a cozy blanket. So grab that apron, roll up your sleeves, and let the chaos of the day wash away with each delicious bite.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!
Double Chocolate Salted Caramel Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Provides structure to the dough.
- 1/2 cup unsweetened cocoa powder Adds deep chocolate flavor.
- 1 tsp baking soda Helps the cookies rise.
- 1 tsp salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter (room temperature) Adds moisture.
- 1 cup granulated sugar For sweetness and crunch.
- 1 cup light brown sugar (lightly packed) Adds moisture and flavor.
- 2 large eggs (room temperature) Binds the cookies.
- 1 tbsp vanilla extract Enhances flavor.
Fillings
- 1 1/2 cups semi-sweet or milk chocolate chips Choose your preferred chocolate.
- 1 cup caramel-flavored chips Provides a caramel surprise.
- Sea salt flakes For sprinkling on top.
- Caramel sauce or dulce de leche (optional) For extra drizzling.
Instructions
Preparation
- Preheat your oven to 375ºF and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter, granulated sugar, and light brown sugar until fluffy.
- Add in eggs and vanilla extract, mixing well until combined.
Combining Ingredients
- Gradually incorporate the dry ingredients until just combined.
- Fold in the chocolate chips and caramel chips gently.
Baking
- Drop tablespoon-sized portions of dough onto the prepared sheets, spacing them apart.
- Sprinkle sea salt over each cookie before baking.
- Bake for 8-10 minutes, until the edges are set but centers are slightly soft.
- Let cool on the sheets for a few minutes before transferring them to wire racks.
