Double Chocolate Salted Caramel Cookies
Delve into the indulgence of Double Chocolate Salted Caramel Cookies, featuring a soft, chewy chocolate cookie with a gooey caramel center, enhanced by a sprinkle of sea salt.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Provides richness; can substitute with coconut oil or margarine for a vegan option.
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs Can substitute with flaxseed meal or applesauce for a vegan version.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 cup cocoa powder Imparts deep chocolate flavor.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips Use dark, semi-sweet, or dairy-free chocolate chips based on preference.
Filling and Topping
- ½ cup caramel sauce Ensure dairy-free for a dairy-free version.
- 1 teaspoon sea salt for topping Enhances flavor; do not skip!
Instructions
Preparation
- Ensure all your ingredients are at room temperature and pre-measure them for convenience.
Baking
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk together.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined; the dough should be soft and slightly sticky.
- Fold in the chocolate chips.
- Scoop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Top each cookie with a small amount of caramel sauce and sprinkle with sea salt.
- Bake for 10-12 minutes; cookies should be set around the edges but remain soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.