Who can resist the warm, cozy aroma of freshly baked cookies? These double chocolate salted caramel cookies are rich and decadent, making them a delightful treat for any occasion. With a soft, chewy texture and a hint of sea salt on top, they’re perfect for family gatherings or a quiet evening at home. Plus, they come together easily, so you’ll be enjoying them in no time!

Why You Will Love This Recipe

This cookie recipe is a true crowd-pleaser. It’s simple, satisfying, and full of delicious flavors. The combination of chocolate and caramel creates a rich taste that everyone will adore. You can whip these up quickly, making them great for busy nights or unexpected guests. They use everyday ingredients you probably have at home, making it easy to satisfy those sweet cravings.

How to Make It

Making these cookies is straightforward and fun! You’ll start by preparing your dry and wet ingredients separately. Then, mix them together before folding in the chocolate and caramel chips. Shape the dough into balls, sprinkle with sea salt, and bake until perfectly golden. In just a few simple steps, you’ll have warm cookies ready to enjoy!

What You Need

2 1/4 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
1 cup Unsalted Butter (room temperature)
1 cup Granulated Sugar
1 cup Light Brown Sugar (lightly packed)
2 Large Eggs (room temperature)
1 tbsp Vanilla Extract
1 1/2 cups Semi-Sweet or Milk Chocolate Chips
1 cup Caramel Flavored Chips
Sea Salt Flakes (for sprinkling over top of cookies)
Caramel Sauce or Dulce de Leche (optional, for drizzling over the top of cookies)

Step-by-Step

Adjust your oven rack to the 2nd level mark (just above center) and preheat the oven to 375ºF. Line 2 cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
Add in the eggs and vanilla extract, mixing until well blended. Scrape down the sides of the bowl as needed.
Lower the mixer speed to low and gradually add the whisked dry ingredients until just combined. Gently fold in the chocolate chips and caramel chips.
Using a spoon or cookie scoop (I used the 1 1/2 tablespoon size), drop dough onto the lined baking sheets, leaving about 2 inches apart.
Lightly sprinkle the tops with sea salt flakes.
Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes).
Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack.
Drizzle with caramel sauce or dulce de leche, if desired.
Store in an airtight container for up to a week with a slice of bread for freshness.

How to Serve

These cookies are best enjoyed warm right out of the oven, but they’re also delightful at room temperature. Pair them with a glass of milk for a classic treat or serve alongside a scoop of vanilla ice cream. Perfect for kids’ birthday parties, family gatherings, or simply as a cozy dessert after dinner.

How to Store

To keep your leftovers fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to save some for later, you can freeze them. Just place the cookies in a freezer-safe bag separating layers with parchment paper. When you’re ready to eat, reheat them in the microwave for a few seconds.

Recipe Tips

Make sure your butter is at room temperature for a smoother texture.
For a richer flavor, use dark chocolate chips instead of semi-sweet.
If the dough is too soft, chill it for 15-30 minutes before baking.
Test a batch first to see if you prefer them more chewy or crisp.
Remember to check the cookies at the 8-minute mark, as ovens can vary.

Variations & Swaps

Substitute half the all-purpose flour with whole wheat flour for a slightly healthier option.
Add chopped nuts like walnuts or pecans for a crunchy texture.
For a festive twist, add seasonal spices like cinnamon or nutmeg.
Use peanut butter chips instead of caramel chips for a different flavor combination.
Replace the sea salt with a sprinkle of flaky sea salt for an extra touch.

FAQs

Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just let it sit at room temperature for a bit before baking to make scooping easier.

How do I freeze the cookies?
To freeze the cookies, place them in a single layer between sheets of parchment paper in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready, just thaw at room temperature.

What should I do if my cookies are too flat?
If your cookies spread too much while baking, make sure your butter is not too soft. Also, check that you measured your flour correctly, as too little can cause spreading.

Can I use chocolate syrup instead of caramel sauce?
Yes! Chocolate syrup can be drizzled on top for a fun twist. It won’t have the same flavor as caramel, but it will still be delicious.

What can I serve these cookies with?
These cookies pair well with cold milk, coffee, or even a scoop of ice cream. They’re also perfect for sharing at potlucks or family get-togethers!