Double Chocolate Salted Caramel Cookies
Indulge in these rich and gooey Double Chocolate Salted Caramel Cookies, perfect for any occasion and easy to make.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Can substitute with coconut oil.
- 1 cup brown sugar Light or dark brown sugar can be used.
- 1 cup granulated sugar
- 2 large eggs Room temperature for best results.
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour Measure carefully.
- 1 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup semi-sweet chocolate chips Store brand works fine.
- 1 cup caramel bits Can substitute with chopped soft caramels.
- to taste sea salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips and caramel bits gently.
- Drop tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are set.
- Remove from the oven and sprinkle lightly with sea salt.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
To keep cookies soft, remove them from the oven at the lower end of the baking time. Chill the dough for thicker cookies. For storage, keep in an airtight container up to 4 days, or freeze baked cookies for up to 2 months.