Double Chocolate Salted Caramel (Recipe for Printing)
Double chocolate meets salted caramel in these soft cookies, ideal for winter holidays or special gatherings. Featuring cocoa and caramel chips. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsalted butter, at room temperature
06 -
1 cup granulated sugar
07 -
1 cup packed light brown sugar
08 -
2 large eggs, at room temperature
09 -
1 tablespoon vanilla extract
→ Additions
10 -
1 1/2 cups semi-sweet or milk chocolate chips
11 -
1 cup caramel flavored chips
12 -
Sea salt flakes, for sprinkling
# How to Make It:
01 -
Preheat oven to 375°F and line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt until fully combined. Set aside.
03 -
In a stand mixer fitted with the paddle attachment, beat unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy.
04 -
Add eggs one at a time, beating well after each addition. Blend in vanilla extract until the mixture is smooth.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.
06 -
Stir in semi-sweet or milk chocolate chips and caramel flavored chips with a spatula until evenly distributed.
07 -
Scoop heaping tablespoons of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 -
Lightly sprinkle sea salt flakes over each dough mound before baking.
09 -
Bake in batches for 12 to 15 minutes, rotating trays halfway through, until edges are set and centers remain slightly soft.
10 -
Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
# Extra Tips:
01 -
Be sure to use room temperature butter and eggs for optimal texture.