Double Chocolate Salted Caramel

These double chocolate salted caramel cookies are the answer when you want a treat that feels both nostalgic and a little bit special. The mix of deep chocolate flavor, gooey caramel, and a perfect sprinkle of flaky sea salt makes each bite irresistible.

I started making these on rainy afternoons for my family and now it is a go-to bake for gatherings or whenever a serious chocolate craving hits.

Gather Your Ingredients

• All-purpose flour: gives structure to hold plenty of mix-ins Look for one that is freshly milled for best flavor
• Unsweetened cocoa powder: offers that deep chocolate base Try Dutch-processed if you want a richer cookie
• Baking soda: ensures the cookies rise and stay chewy Always check that your baking soda is fresh
• Salt: enhances both the chocolate and caramel while balancing sweetness Use kosher salt in the dough
• Unsalted butter: room temperature for even mixing splurge on high quality butter for the richest taste
• Granulated sugar: brings crisp edges to every cookie Choose a fine grain sugar for superior blending
• Light brown sugar: amps up moisture and caramel notes lightly packed for accuracy
• Large eggs: should be at room temperature so the dough blends easily and bakes evenly
• Vanilla extract: rounds out the sweetness Pure vanilla brings out warm undertones
• Semi-sweet or milk chocolate chips: stir in just the right amount of richness Choose premium brands for extra decadent pools of chocolate
• Caramel flavored chips: make the cookies extra gooey and melt beautifully
• Sea salt flakes: for that sparkly salty finish Sprinkle on just before baking for full effect

How to Make It

Prepare the Oven:

Preheat oven to 375 degrees Fahrenheit and line two cookie sheets with parchment paper This keeps cookies from sticking and ensures easy cleanup

Mix Dry Ingredients:

In a medium bowl whisk together the flour cocoa powder baking soda and salt until well combined Set aside so everything gets incorporated evenly in your dough

Cream Butter and Sugars:

In a stand mixer beat the room temperature butter with both the granulated and light brown sugar Continue on medium-high until the mixture looks pale and fluffy This aerates the dough for a lighter cookie

Incorporate Eggs and Vanilla:

Add eggs one at a time to the creamed butter mixture mixing well after each addition Pour in the vanilla extract and mix again until smooth The dough will look satiny now

Combine Wet and Dry:

With mixer on low gradually add the dry ingredients to the wet just until no flour streaks remain Scrape the bowl well This helps you avoid overmixing so your cookies stay tender

Fold In Chips:

Gently fold in the chocolate chips and caramel chips with a spatula Make sure everything is evenly distributed but do not overmix or the dough can toughen

Scoop and Arrange:

Use a cookie scoop or tablespoon to drop dough onto prepared sheets leaving two inches between each mound This spacing allows for plenty of spread

Top with Sea Salt:

Just before baking sprinkle each mound with a little flaky sea salt This balances the sweetness and melts into shiny pools as they bake

Bake:

Bake one sheet at a time in the center of the oven for 12 to 14 minutes The edges will set up while the centers should remain soft Do not overbake if you want that chewy center

Cool and Serve:

Let cookies cool on the baking sheets for five minutes then transfer to a wire rack to finish cooling They will firm up as they sit and the caramel bits will stay oozy

My favorite ingredient has to be the caramel chips They never fail to melt into glorious puddles sandwiched between two layers of chocolate My mom tasted one right off the cooling rack and declared them the best cookie I ever made

Flavor Boosters

A sprinkle of sea salt makes the chocolate flavor pop

Serving Suggestions

Serve these cookies warm with a scoop of vanilla ice cream for dessert or alongside a tall glass of cold milk They also make wonderful edible gifts wrapped in parchment and tied with a ribbon

Creative Twists

Around the holidays try adding crushed peppermint or toffee bits to the dough Or press half a marshmallow into each mound before baking for a campfire treat feeling

You will find that these cookies hit all the right notes from chewy chocolate centers to gooey caramel bits and that final crunch of salt on top Whether you share them or keep them all for yourself the whole kitchen will smell like a chocolate dream Come back to this recipe any time you need a cookie that makes an impression

Common Questions About This Recipe

→ How do I prevent caramel chips from melting too much?

Toss caramel chips in a bit of flour before adding to dough. Bake on parchment and avoid overbaking for best texture.

→ Can I use dark chocolate instead of semi-sweet chips?

Yes, dark chocolate chips add a deeper, bittersweet flavor and work well in this dough.

→ What is the best time to add sea salt flakes?

Sprinkle sea salt flakes on cookies immediately after baking, while still warm, for enhanced flavor and texture.

→ Should butter be melted or softened?

Use softened (room temperature) butter for creaming with sugars to achieve the ideal cookie structure.

→ Can the dough be made ahead and chilled?

Yes, chilling the dough for up to 24 hours intensifies flavor and prevents spreading during baking.