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Double Chocolate Sea Salt Caramel Cookies | Can't Stay Out of the Kitchen | these are the best sea salt #caramel #cookies ever! This cookie has both cocoa & #chocolate chips in the batter. They are so rich & decadent you won't be able to stop at just one! #dessert

Double Chocolate Sea Salt Caramel Cookies

Teresa Ambra
Double Chocolate Sea Salt Caramel Cookies are heavenly. These rich, decadent chocolate cookies include both chocolate chips and salted caramel chips for a delectable delight that will knock your socks off! They're perfect for tailgating parties, potlucks backyard BBQS or any family occasion. We like to serve them for holiday baking and Christmas Cookie Exchanges. If you enjoy caramel and chocolate together, these fantastic cookies can't be beat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60
Calories 132 kcal

Equipment

  • 3 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 1/3 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 1/3 cup cocoa
  • 3/4 tsp. sea salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 cups sea salt caramel chips
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350°.
  • In a large mixing bowl, mix the butter, sugars, eggs, vanilla, cocoa, salt, baking powder and baking soda with an electric mixer until smooth.
  • Stir in flour, sea salt caramel chips and chocolate chips with a wooden spoon to combine.
  • Stir ingredients thoroughly; this may take 4-5 minutes to work in all the flour.
  • Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  • Bake for 13-15 minutes or until edges are light brown.
  • Rotate cookies on racks every six to eight minutes while baking.
  • Cool completely.

Notes

NOTE: There are times when I’m making a double batch of this recipe where I have to add an additional quarter to half cup of flour in order to be able to roll the dough into balls. If the dough gets too sticky. Add a little flour to the batter.
 
NOTE: If you want an incredibly rich cookie, then use two cups of chocolate chips instead of one.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 132kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 93mgPotassium: 34mgFiber: 0.4gSugar: 16gVitamin A: 112IUCalcium: 15mgIron: 0.5mg
Keyword brownie, caramel, chocolate, chocolate chips, chocolate dessert, cookie, dessert
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