Double Chocolate Salted Caramel Cookies
Indulge in these chewy and chocolaty cookies with a delightful salted caramel surprise, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. Let them cool completely before storing to avoid sogginess.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 12g
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