Double Chocolate Salted Caramel Cookies
Indulge in the rich chocolatey goodness of double chocolate salted caramel cookies, featuring creamy caramel and a sprinkle of sea salt for a perfect balance of flavors.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 2 large eggs At room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour Spoon in lightly, do not pack
- 1 cup cocoa powder Use high-quality for best flavor
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Semi-sweet or dark chocolate
For the Filling and Topping
- 1/2 cup caramel sauce Store-bought or homemade
- to taste none Sea salt flakes For sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the chocolate chips until evenly distributed.
Baking
- Drop heaping tablespoons of dough onto the prepared baking sheets, leaving space for spreading.
- Create a small indentation in the center of each dough ball and fill it with a small amount of caramel sauce.
- Bake for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Drizzle any remaining caramel sauce over the cookies and sprinkle with sea salt flakes before serving.
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Notes
Serve warm paired with a cold glass of milk or with a scoop of ice cream for a delightful treat. Options for variations include adding nuts or using different types of chocolate chips.