Irresistible Double Chocolate Salted Caramel Cookies Recipe

These Double Chocolate Salted Caramel Cookies combine rich flavors and textures that are simply irresistible.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

1.5 cups all-purpose flour Substitute with gluten-free flour for gluten-free option.
0.5 cups unsweetened cocoa powder No substitution recommended for desired taste depth.
1 teaspoon baking soda Ensure it’s fresh for best results.
0.25 teaspoon salt Can be omitted for low-sodium diets.
0.5 cups unsalted butter (room temperature) Substitute with dairy-free butter for vegan version.
0.5 cups granulated sugar Can replace with coconut sugar for lower glycemic index.
0.5 cups light brown sugar Substitute with dark brown sugar for deeper taste.
2 large eggs (room temperature) Use 1/4 cup applesauce per egg for egg-free version.
2 teaspoons vanilla extract Use pure vanilla for best results.
0.5 cups semi-sweet or milk chocolate chips Dark chocolate can be substituted for a richer taste.
0.5 cups caramel flavored chips Can be replaced with toffee chips for variation.
to taste sea salt flakes Use kosher salt if flakes are unavailable.
optional caramel sauce or dulce de leche Optional for drizzling over cookies.

Equipment

Oven
Baking Sheets
Parchment Paper
Stand mixer
measuring cups
Measuring Spoons
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt.
In a stand mixer, beat ½ cup of unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy.
Add in 2 eggs and 2 teaspoons of vanilla extract; mix until fully blended.
Gradually add the dry mixture to the wet ingredients, mixing just until combined, then fold in chocolate and caramel chips.
Drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly sprinkle each cookie with sea salt flakes before baking.
Bake for 8 to 10 minutes until edges are set but centers remain slightly soft.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks.
Optional: Drizzle cooled cookies with caramel sauce or dulce de leche before serving.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Always use room temperature ingredients for best results. Avoid overmixing to retain the fudgy texture.

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