Nothing says decadent quite like double chocolate and caramel, right?! And decadent is precisely what these delicious double chocolate caramel cookies are! A dreamy combination of cocoa powder, mini semi-sweet chocolate chips, and sea salt caramel chips is everything a cookie should be.

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I’ve found most double chocolate cookie recipes to be a bit on the dry side or favor a cakey-type texture neither of which are fabulous in my opinion. I wanted to make this cookie as thick and chewy as my go-to chocolate chip cookie recipe and I think I’ve got it nailed down.

And like my go-to chocolate chip cookie recipe, this one requires no chill time. As I’ve said before…when I want a cookie, I want a cookie now! Ain’t no one got time to chill for 2-3 hours. So let’s start first by turning on the oven and creaming the butter and sugar!

Double Chocolate Caramel Cookies

Author: Katie
Total Time: 25 Minutes
Yield: 3 Dozen 1x
Diet: Gluten Free

Print Recipe

Description

Easy and delicious double chocolate caramel cookies loaded with two different kinds of chocolate chips and coarse sea salt.

Ingredients

Scale

1 cup salted butter, room temperature
1 cup brown sugar
½ cup white sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
½ cup cocoa powder
1 teaspoon baking soda
2 teaspoons coarse sea salt
2 ½ cups all-purpose flour (can sub for 1-to-1 gluten-free baking blend)
1 cup chocolate chips
1 cup sea salt caramel chips *

Instructions

Preheat oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy with the paddle attachment.
Add in eggs and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
Add in the cocoa powder and mix on low until fully combined.
Add in flour, baking soda, and sea salt into the bowl and mix on low until fully incorporated and dough forms.
Mix the chocolate chips and sea salt caramel chips in by hand with a spatula.
Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!