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, well second to my all time classic The Best Chocolate Chip 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 ½ 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)

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

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

Double Chocolate Chip Cookies with Caramel

Author: Gaby Dalkin
4.7 from 21 votes
These are the most perfect Double Chocolate Chip Caramel Cookies packed with all of the chocolate and caramel.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 36 people

Ingredients
  

  • 2 ½ cups all-purpose flour (scooped and leveled) - roughly 350 grams of flour
  • ½ cup Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon espresso powder
  • 18 tablespoons unsalted butter at room temperature
  • ¾ 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 ½ 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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson 

34 Comments

  1. 5 stars
    Made these as is and they were perfect!! I used the Trader Joe’s Caramel Sea Salt Baking Chips (along with regular chocolate chips). I love to bake cookies often and a friend said these might be the best ones I’ve made yet!

  2. 5 stars
    These are the perfect cookie to cure a chocolate craving and beg for a glass of milk on the side! They are chocolatey and chewy and get a little salty kick from the caramel and flaky salt. Yum!

  3. 5 stars
    Insanely delicious - I’m super surprised to see that this recipe has less than 5 stars. I made the cookies as-is, except used normal cocoa powder (I didn’t have Dutch-processed) and used closer to 1 cup of caramel bits. I also added all of the chips/bits in at once to save time at the end. With a 3T cookie scoop, I made 26 cookies. These are my new second favorite cookie recipe (beaten only by Gaby’s 72-hour chocolate chip cookies).

  4. 5 stars
    This was such a great recipe! My seven-year-old says, "Very yummy." Understatement. My four-year-old says, "Awesomely good." One thing...We ended up using our scale and I think 3 oz might be too big? We were able to get 24 cookies by making them 2 oz each. Thank you!!

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

  6. 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?

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