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Double Chocolate Chip Caramel Cookies from www.whatsgabycooking.com (@whatsgabycookin)
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4.77 from 26 votes

Double Chocolate Chip Cookies with Caramel

These are the most perfect Double Chocolate Chip Caramel Cookies packed with all of the chocolate and caramel.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 36 people
Author: Gaby Dalkin

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

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