Sea Salt Caramel Cookies With Double Chocolate
Rich chocolate and buttery caramel create pure magic in these Ultimate Sea Salt Caramel Cookies With Double Chocolate, with a finishing sprinkle of flaky sea salt to elevate their irresistible quality.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup caramel chips
- flaky sea salt for sprinkling
Instructions
- Preheat your oven to 375°F and position the rack slightly above center. Line two large baking sheets with parchment paper, leaving space between sheets for even air circulation.
- Whisk together the dry ingredients in a medium bowl — flour, cocoa powder, baking soda, and salt. Make sure to break up any cocoa lumps with the whisk for a smooth, uniform mixture.
- Cream the butter and sugars in a large mixing bowl using an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale and increase slightly in volume.
- Beat in the eggs and vanilla until fully incorporated, scraping down the bowl sides as needed. I always add the eggs one at a time to prevent the mixture from curdling.
- Gradually fold in the flour mixture using a wooden spoon or rubber spatula, mixing just until no dry streaks remain. Gently fold in the chocolate chips and caramel chips — overmixing will create tough cookies.
- Scoop the dough into rounded tablespoon-sized portions onto the prepared baking sheets, spacing them about 2 inches apart. Each cookie should be roughly the same size for even baking.
- Sprinkle the tops lightly with sea salt flakes just before sliding into the oven. Bake for 8-10 minutes until the edges are set but centers still look slightly underbaked and soft.
- Cool on the baking sheets for exactly 5 minutes before transferring to wire racks. This brief cooling time allows the cookies to finish cooking while preventing them from breaking apart.
Notes
- These cookies are best enjoyed within the first few hours when they’re still slightly warm and the chocolate chips are melty — though they’ll stay delicious in an airtight container for up to a week.
- Press the butter gently with your finger — it should leave an indentation without your finger sinking in completely for perfect creaming.
- Don’t skip the cocoa whisking to break up lumps that would create bitter pockets.
- If you prefer extra-thick cookies, chill the scooped dough for 15-20 minutes before baking.
- Sprinkle the flaky sea salt right before baking so it adheres properly.
- The centers should appear slightly soft and shiny when you remove them — they’ll continue cooking on the hot pan.
- Place a slice of fresh bread in the storage container to keep these cookies soft and chewy for days.