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Double Chocolate Salted Caramel Cookies

Indulge in these soft, chewy cookies filled with rich molten chocolate, drizzled with caramel, and topped with sea salt, making for a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Additions
  • 1 cup chocolate chips
  • 1/2 cup caramel sauce for drizzling
  • to taste sea salt for sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the two large eggs and vanilla extract, and mix until well-combined.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir until well-combined, being careful not to overmix.
  6. Gently fold in the chocolate chips.
  7. Using a cookie scoop or a tablespoon, drop the dough onto a lined baking sheet. Create a small well in the center of each scoop and drizzle some caramel sauce into it.
  8. Lightly sprinkle sea salt over the top of each cookie.
Baking
  1. Bake in the preheated oven for 12–15 minutes or until the edges are set.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to one week. To freeze, lay cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag once frozen. For best flavor and texture, reheat in the oven or microwave.