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Double Chocolate Salted Caramel Cookies

Rich and indulgent cookies that combine double chocolate with a burst of salted caramel, making them irresistible and perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Creates a rich base for the cookies.
  • 1 cup brown sugar Adds moisture and deep flavor.
  • 1/2 cup granulated sugar Sweetens the cookies and gives a slight crispy texture.
  • 2 large eggs Binds the mixture, providing structure.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 2 cups all-purpose flour Forms the bulk of the cookies.
  • 1/2 cup unsweetened cocoa powder Introduces the double chocolate aspect.
  • 1 teaspoon baking soda Helps the cookies rise for a soft texture.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup chocolate chips Increases the chocolatey goodness.
  • 1/2 cup salted caramel sauce Adds the signature sweetness and salinity.
  • to taste pinch sea salt for sprinkling Finishes the cookies with a delightful crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the chocolate chips and salted caramel sauce.
  7. Drop spoonfuls of dough onto prepared baking sheets, spacing them a couple of inches apart.
Baking
  1. Bake for 10-12 minutes until the edges are set and centers are slightly soft.
  2. Let them cool slightly before transferring to a wire rack.
  3. Drizzle with additional salted caramel sauce and sprinkle with sea salt before serving.

Notes

Serve warm with a glass of milk or vanilla ice cream. Store in an airtight container at room temperature for about a week, or in the fridge for two weeks. Can also be frozen for up to three months.