Decadent Double Chocolate Salted Caramel

These double chocolate salted caramel cookies will satisfy your cravings for something familiar yet fancy. Every bite delivers bold chocolate flavor, stretchy caramel, and that perfect touch of flaky sea salt that'll keep you reaching for more.

I first whipped these up during stormy days with my kids, and now they've turned into my favorite treat to bake whenever we have company or when someone needs a serious chocolate fix.

Tasty Ingredients

• All-purpose flour: creates the foundation to support all the goodies inside grab some that's recently milled for better taste
• Unsweetened cocoa powder: delivers that intense chocolate background go for Dutch-processed for a deeper flavor punch
• Baking soda: helps your cookies puff up and stay soft make sure yours isn't old or stale
• Salt: brings out chocolate and caramel flavors while cutting sweetness stick with kosher salt in your mixture
• Unsalted butter: softened to room temp for smooth mixing don't skimp on quality for the fullest flavor
• Granulated sugar: gives your cookies those crispy edges pick fine sugar for better mixing
• Light brown sugar: adds moisture and subtle caramel hints don't press too hard when measuring
• Large eggs: need to be room temperature so everything mixes well and bakes evenly
• Vanilla extract: smooths out the sweetness real vanilla extract highlights the warm flavors
• Semi-sweet or milk chocolate chips: add just enough rich chocolate bits go for top-notch brands for melty chocolate puddles
• Caramel flavored chips: create gooey pockets throughout each cookie
• Sea salt flakes: add that sparkly finish on top sprinkle just before they go in the oven

Simple Instructions

Heat Your Oven:

Get your oven hot at 375 degrees Fahrenheit and put parchment on two cookie sheets This stops sticking and makes cleanup super easy

Combine Dry Stuff:

In a bowl stir together the flour cocoa powder baking soda and salt until they're all mixed Put this aside so your dough gets everything blended properly

Beat Butter and Sugars:

Use your mixer to whip the soft butter with both sugars Beat on medium-high until it looks light and fluffy This puts air in your dough for better cookies

Add Eggs and Vanilla:

Drop in one egg at a time to your butter mix making sure each is fully mixed Pour vanilla in and mix again until it's smooth Your dough should look silky now

Mix Wet and Dry:

With mixer running slow add the dry stuff to the wet just until you can't see flour anymore Scrape down the sides This keeps your cookies soft instead of tough

Add Your Chips:

Carefully stir in chocolate chips and caramel chips with a spoon Make sure they're spread out evenly but don't mix too much or your cookies might get hard

Drop Onto Sheets:

Use a scoop or spoon to place dough balls on your sheets leaving two inches of space between them They need room to spread out

Sprinkle Salt:

Right before baking add a tiny bit of sea salt on each dough ball This cuts the sweetness and melts into pretty spots as they bake

Cook Them:

Bake one tray at a time in the middle of your oven for 12-14 minutes The edges should feel set but the centers still soft Don't leave them too long if you want chewy cookies

Let Them Rest:

Cool cookies on the trays for five minutes then move to a wire rack They'll get firmer as they cool while the caramel stays soft

I can't get enough of the caramel chips They always transform into amazing sticky patches between layers of chocolate goodness My mother grabbed one straight from the cooling rack and told me they were the tastiest cookies I'd ever baked

Flavor Boosters

That little bit of sea salt really makes the chocolate taste stronger

Serving Suggestions

These cookies taste amazing when they're still warm with some vanilla ice cream on top or with a big glass of cold milk They also make great presents when wrapped in parchment paper with a nice ribbon

Creative Twists

During Christmas try mixing in some smashed candy canes or toffee pieces Or push half a marshmallow into each cookie ball before baking to get that campfire s'mores feeling

You'll notice these cookies really do have it all from soft chocolate middles to sticky caramel spots and that final crackle of salt on the top Whether you share them or keep the batch for yourself your whole house will smell amazing Come back to this recipe whenever you want cookies that really impress people

Common Questions About This Recipe

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

Coat your caramel chips with a little flour before mixing them in. Use parchment paper and don't bake too long to keep them just right.

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

Absolutely, dark chocolate chips create a richer, less sweet flavor that works beautifully in this cookie mix.

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

Add your sea salt flakes right when cookies come out of the oven while they're still warm for the best taste and look.

→ Should butter be melted or softened?

Go with softened butter at room temperature when mixing with sugars to get the perfect cookie texture.

→ Can the dough be made ahead and chilled?

Definitely, letting the dough chill for up to a day makes the flavors pop and helps cookies keep their shape while baking.