Name: Double Chocolate Chip Cookies with Salted Caramel Drizzle Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups butter, softened; 1 1/4 cups granulated sugar; 1/2 cup brown sugar; 2 eggs; 2 teaspoons vanilla extract; 1 1/4 cups all purpose flour; 1/2 cup whole wheat flour; scant 3/4 cup cocoa powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon sea salt (Maldon sea salt flakes recommended); 1 cup semisweet chocolate chips; 1 cup dark chocolate chips; 1/2 cup + 2 tablespoons granulated sugar; 3 tablespoons butter, at room temperature; 1/4 cup half and half, at room temperature; 1 teaspoon sea salt; 1 teaspoon vanilla extract

Ingredients

1 1/4 cups butter, softened

1 1/4 cups granulated sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/2 cup whole wheat flour

Scant 3/4 cup cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon sea salt (such as Maldon sea salt flakes)

1 cup semisweet chocolate chips

1 cup dark chocolate chips

For the salted caramel drizzle:

1/2 cup + 2 tablespoons granulated sugar

3 tablespoons butter at room temperature

1/4 cup half and half at room temperature

1 teaspoon sea salt

1 teaspoon vanilla

Instructions

Step 1: Preheat your oven to 350℉ (175℃).

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Step 3: In a separate bowl, whisk together the all purpose flour, whole wheat flour, cocoa powder, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Step 4: Fold in both the semisweet and dark chocolate chips using a rubber spatula, ensuring an even distribution throughout the dough.

Step 5: Drop rounded teaspoonfuls of dough onto ungreased baking sheets, spacing them apart. Bake for 8 to 10 minutes, watching carefully; the cookies should look set but still soft. They are often perfect right at the 10-minute mark.

Step 6: While the cookies bake, prepare the salted caramel drizzle. Place the granulated sugar in a saucepan over medium-high heat. Stir constantly as the sugar melts and turns a golden brown caramel color. Remove from heat as soon as it reaches a deep amber shade to prevent burning.

Step 7: Stir in the room temperature butter until fully incorporated. Gradually add the half and half, stirring continuously to combine and smooth the caramel. Add the sea salt and vanilla, then stir and allow the caramel to cool slightly.

Step 8: Once the cookies have cooled, drizzle the salted caramel over them using a spoon. For a more decorative look, transfer the caramel to a piping bag and pipe a drizzle pattern on each cookie.

Tips & Variations

Use Maldon or another flaked sea salt for a nice crunchy texture on top and to enhance the caramel’s flavor.

For a dairy-free version, substitute butter with coconut oil and use coconut cream instead of half and half in the caramel.

Chill the cookie dough for 30 minutes before baking to help prevent spreading and create thicker cookies.

Add a handful of chopped nuts like pecans or walnuts for extra texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. The salted caramel drizzle may soften over time but will remain delicious. For longer storage, freeze the cookies without caramel drizzle for up to 2 months and drizzle caramel after thawing. Reheat gently if desired to soften caramel.

FAQs

Can I use only one type of chocolate chip?

Yes, using all semisweet or all dark chocolate chips will work just fine. The combination adds flavor complexity, but one type alone still makes excellent cookies.

How do I know when the cookies are done?

The cookies might look slightly underbaked due to the dark cocoa dough, but they are done when the edges are set and the centers look just set. Baking for the full 10 minutes usually yields a soft, chewy texture.