Double Chocolate Chip Cookies with Caramel

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Today we’re tackling Double Chocolate Chip Cookies with Caramel. These might just be my new favorite cookie. They are chewy on the inside, every so slightly crispy on the outside, loaded with all the chocolate, and studded with caramel chips! What more could you ask for?!

Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Guys – I am deep into my 2023 Year Of The Cookie journey. And let me tell you – it’s going really well. First- I have cookies on hand in my freezer at all times which is a real win. Two – seeing all the cookies in your kitchen is giving me LIFE! I love how many times I’ve seen the Oatmeal Chocolate Chip Cookies pop up on Instagram and Facebook.

Today we’re making this double chocolate chip cookies dotted with caramel (or butterscotch) chips that will surely rock your world. I think it MIGHT be the best cookie I’ve ever created! And that’s a very very bold claim.

  • All-Purpose Flour – here’s the deal, I bake with AP flour at all times. IF you want to sub this for a GF version – use something that is a 1:1 ratio. Almond Flour is not 1:1 ratio and will not yield the same results
  • Dutch Process Cocoa Powder – mandatory!
  • Baking Soda and Powder – mandatory!
  • Kosher Salt – baking with a tiny bit of salt enhances all the flavors
  • Espresso Powder – THIS IS KEY. It really boosts the flavor!
  • Unsalted Butter – I bake with unsalted butter always as I like to control the salt, but if you only have salted on hand, no problem. You might want to taste the cookies before salting at the end as they might not need it.
  • Granulated Sugar – self explanatory!
  • Dark Brown Sugar – this is my preference as I like the extra molasses. But if you only have light brown sugar, you’re still good!
  • Eggs – many people call for eggs to be at room temp, it doesn’t matter for this recipe as we are chilling the dough.
  • Vanilla Extract – we know I have a heavy handed pour but it’s an integral part of making the best cookies
  • Semi Sweet Chocolate – you can either use chips or bars, if you’re using the bars, give them a rough chop.
  • Caramel Chips – you could also use Butterscotch chips too!
  • Flaky Sea Salt – I use maldon!
Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Step by Step Instructions

  • In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder.
  • In a stand mixer, beat together the butter and sugars on medium speed light and fluffy, 3 minutes, scraping down the sides of the bowl as needed.
  • Add the eggs and vanilla and beat to combine.
  • Add the flour mixture, beating on low until no dry streaks remain.
  • Mix in the 1 ½ cups chocolate and the caramels. Scoop the dough into balls (2 1/2 inch (3 ounce) balls) and chill dough for 30 minutes.
  • Preheat the oven to 350 degrees. Line 2 sheet trays with parchment paper.
  • Place on prepared sheet trays, spacing at least 2 inches apart. Top each ball with a piece of the remaining chocolate, pressing down slightly. Then sprinkle with flaky salt.
  • Bake the Double Chocolate Chip Caramel Cookies for 12 minutes, then lightly bang on the counter to deflate slightly. Return to the oven and continue to bake until cookies are set and chocolate is very melty, 2-3 minutes longer.
Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Top Tips

  • You’ll notice that some of the ingredients are listed by weight – here’s the deal… it’s just more accurate. The flour is measured by scooping and leveling in my world, so the weighted amounts of flour is based off that. My fav handy dandy kitchen scale is here
  • Chill the dough for at least 30 minutes before baking – this helps let the flavors come together and ensures the cookies bake evenly. If you have time to chill the Double Chocolate Chip Caramel Cookie dough overnight, even better!
  • Pop a few extra chocolate chips into each cookie dough ball and sprinkle with flaky sea salt before transferring them to the baking sheet. That’s how you get those pretty pools of chocolate on the top and the sea salt will help to balance out the sweetness of the chocolate and give the cookies a little flavor boost.
Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Variations and Substitutions

Caramel Chips – If you can’t find caramel chips feel free to use butterscotch chips instead.

Semi Sweet Chocolate – This Double Chocolate Chip Cookies recipe calls for roughly chopped chocolate, but chocolate chips can be substituted as well.

FAQs

What is the secret to chewy cookies?

The brown sugar! If you were to only use white sugar, these Double Chocolate Chip Cookies would not be as chewy and instead more crispy.

What is the best way to store cookies?

I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.

Can you freeze cookie dough?

Yes absolutely. Make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.

Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)
Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Tools used to make this

Double Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Double Chocolate Chip Cookies with Caramel

4.8 from 9 votes
These are the most perfect Double Chocolate Chip Caramel Cookies packed with all of the chocolate and caramel.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 36 people

Ingredients
  

  • 2 1/2 cups all-purpose flour (scooped and leveled) – roughly 350 grams of flour
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon espresso powder
  • 18 tablespoons unsalted butter at room temperature
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1 cup packed dark brown sugar
  • 2 eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups semi sweet chocolate, roughly chopped and divided
  • ½ cup caramel chips or butterscotch chips
  • Flaky sea salt for topping

Instructions
 

  • In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder and set aside
  • In a stand mixer, beat together the butter and sugars on medium speed until light and fluffy, 3 minutes, scraping down the sides of the bowl as needed.
  • Add the eggs and vanilla and beat to combine, about 60 seconds.
  • Add the dry ingredients, and mix until no flour streaks remain.
  • Mix in the 1 ½ cups chocolate and the caramels. Scoop and roll dough into 2 1/2 inch (3 ounce) balls. Cover and chill dough for 30 minutes.
  • Preheat the oven to 350 degrees. Line 2 sheet trays with parchment paper.
  • Place the prepped cookie dough balls on the prepared sheet trays, spacing at least 2 inches apart. Top each ball with a piece of the remaining chocolate, pressing down slightly. Then sprinkle with flake salt.
  • Bake cookies for 12 minutes, then lightly bang on the counter to deflate slightly. Return to the oven and continue to bake until cookies are set and chocolate is very melty, 2-3 minutes longer.

Notes

  • Use room temperature butter: This will ensure that your cookies spread evenly and don’t end up too flat.
  • Don’t overbake: The key to soft and chewy cookies is taking them out of the oven while they’re still slightly underbaked. 
 

Nutrition Information

Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 194IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

Photo by Matt Armendariz / Food Styling by Adam Pearson 

29 Comments

  1. oh %$#*!!! these look sooo good Gaby. Have a great flight- I can’t wait to follow your exploits on instagram!

  2. Have so much fun in Germany!!! Jason is half German and he really wants to go 🙂 can’t wait to see your snaps and instas! These cookies will make the flight less painful!

  3. This sort of makes me want to fly cross country just so I can make these! But instead I will just stay home and make them! Love the almond addition!!

  4. What a honor to have you here in Germany! Enjoy your stay and if Munich is on your list make a stop at Cafe Frischhut. There you can buy traditional bavarian sweets (my favorite is “Zwetschgennudel” – only my Mom does it better). Maybe you’ll find some inspiration for new recipes 😉
    Greetings from Munich!

  5. Have fun in Germany! I was there signing on tour with a punk band a few years ago so my memories weren’t exactly…clear….and I never ate a single sausage b/c everyone was vegan. So eat some bratwurst for me! PS Your wire rack is an amazing shape.

  6. 5 stars
    These are our number two favorite cookies! Number one are the kitchen sink cookies! But back to these babies, you don’t see very many cookies with almonds in them. These are soft and the crunch of the almonds are a great balance, and we love the caramel in them too! Overall a really good go to chocolate dough cookie. We made a few batches of them for our wedding favors, froze them and once thawed were just as good as day one!

    1. I’ve been using the Salted Caramel Butterscotch balls from Trader Joes!! But really any soft caramel small bite sized treat is perfect!!

  7. Your recipe says 2 cups of chocolate plus an additional half cup for topping (so 2.5 cups total) but then in the step by step you say ti add in 1.5 cups chocolate and top with remaining. So do we mix in the full two cups or chocolate or just 1.5?

  8. 5 stars
    Oh Gaby-these cookies!!!!!!!!!!!!!!! Not only did I LOVE them, but so did everyone I served them to.

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