Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa flavor with gooey caramel chips and a touch of sea salt for the perfect balance of sweet and savory. Soft and chewy, they’re an irresistible treat for chocolate lovers looking to elevate their cookie game.

Double Chocolate Salted Caramel Cookies Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt, plus extra flakes for topping
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet or milk chocolate chips
3/4 cup caramel flavored chips

Instructions

Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and 1/4 teaspoon sea salt. Set aside.
Step 3: Using a stand mixer, cream the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Gently fold in both the chocolate chips and caramel chips.
Step 6: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
Step 7: Lightly sprinkle sea salt flakes on top of each cookie before baking for 8 to 10 minutes, until the edges are set but centers remain soft.
Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel, add small chunks of soft caramel candy along with the caramel chips.
Use a mix of semi-sweet and milk chocolate chips for a richer chocolate flavor.
If you prefer a crunchier cookie, bake for an additional 1–2 minutes but watch closely to avoid overbaking.
Swap sea salt flakes for smoked salt to add a unique depth of flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—the cookies will absorb moisture from the bread. Reheat gently in the microwave for 10–15 seconds to soften chilled cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the additional sea salt in the recipe to avoid overly salty cookies.

Can I freeze these cookies?

Absolutely. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying or gently warm them up.

Double Chocolate Salted Caramel Cookies Recipe

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4.4 from 78 reviews

Indulge in the rich, decadent flavor of Double Chocolate Salted Caramel Cookies. These soft and chewy cookies combine intense cocoa taste with gooey caramel chips and a sprinkle of sea salt for the perfect sweet and salty balance. Perfectly baked to achieve a tender texture with melty chocolate pockets, these cookies make an irresistible treat for any chocolate lover.

Author: Tara
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 23-25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt plus extra flakes for topping

Wet Ingredients

1/2 cup Unsalted Butter (softened)
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar (packed)
2 large Eggs
1 teaspoon Vanilla Extract

Add-ins

3/4 cup Semi-Sweet or Milk Chocolate Chips
3/4 cup Caramel Flavored Chips

Instructions

Preheat the oven: Set your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and 1/4 teaspoon sea salt until well incorporated; set this mixture aside.
Cream butter and sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until light, fluffy, and well combined, about 2-3 minutes.
Add eggs and vanilla: Crack in the eggs one at a time, mixing between each addition to incorporate fully, then add the vanilla extract and mix until smooth and even.
Mix in dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer bowl, stirring on low speed just until combined to avoid overmixing the dough.
Fold in chocolate and caramel chips: Using a spatula, gently fold in the semi-sweet or milk chocolate chips along with the caramel flavored chips evenly throughout the dough.
Portion the dough: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
Add sea salt topping: Sprinkle a few flakes of sea salt on top of each cookie dough mound to enhance the sweet and salty flavor contrast.
Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft.
Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

For a softer cookie, do not overbake; remove from oven as soon as edges are set.
Using high-quality chocolate and caramel chips will greatly enhance the flavor.
You can chill the dough for 30 minutes before baking to reduce spreading if desired.
Store cookies in an airtight container at room temperature for up to 5 days.
Sprinkling sea salt on top adds a salty contrast that highlights the caramel and chocolate flavors wonderfully.

Keywords: double chocolate cookies, salted caramel cookies, chocolate caramel cookies, easy homemade cookies, chocolate dessert, caramel chip cookies