Double Chocolate Chip Cookies with Salted Caramel Drizzle Recipe
These Double Chocolate Chip Cookies with Salted Caramel Drizzle offer a rich, decadent treat combining the deep flavor of cocoa and chocolate chips with the luscious sweetness of homemade salted caramel. Perfectly soft cookies with a gooey caramel topping make this dessert a delightful indulgence for chocolate lovers seeking an elevated twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 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
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 extract
Instructions
- Preheat Oven: Set your oven to preheat at 350℉ (175℃) to ensure optimal baking temperature for the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is smooth and creamy. Then add eggs one at a time along with the vanilla extract, beating well after each addition to create a cohesive batter.
- Mix Dry Ingredients: In a separate bowl, whisk together all purpose flour, whole wheat flour, cocoa powder, baking soda, and sea salt. Gradually incorporate this dry mix into the wet butter and egg mixture until fully combined, taking care not to overmix.
- Fold in Chocolate Chips: Use a rubber spatula to gently fold in the semisweet and dark chocolate chips, distributing them evenly through the dough.
- Shape and Bake Cookies: Drop rounded teaspoonfuls of cookie dough onto an ungreased baking sheet, spacing them adequately. Bake for 8 to 10 minutes; the cookies are best at 10 minutes where they remain soft but fully cooked. Keep a close eye as doneness can be hard to judge due to the chocolate color.
- Prepare Salted Caramel Drizzle: In a medium saucepan over medium-high heat, melt the granulated sugar, stirring continuously to prevent burning. When the sugar has melted and achieved a toasty golden brown color, remove from heat. Stir in room temperature butter until melted and mixed thoroughly.
- Add Cream and Flavoring to Caramel: Gradually pour half and half into the caramel mixture while stirring continuously to create a smooth sauce. Once combined, stir in sea salt and vanilla extract, and allow to cool slightly to thicken.
- Drizzle Caramel on Cookies: After the cookies have cooled, spoon or pipe the cooled salted caramel over the top for a beautiful and flavorful finishing touch.
Notes
- Do not bake cookies for longer than 10 minutes to maintain a soft center.
- Watch the sugar closely when making caramel to prevent burning as it can happen quickly.
- Use room temperature ingredients for better texture and smoother caramel.
- For a decorative touch, use a piping bag for the caramel drizzle.
- If you prefer, you can substitute half and half with heavy cream for a richer caramel sauce.
Keywords: double chocolate chip cookies, salted caramel drizzle, chocolate cookies, homemade cookies, caramel sauce, dessert recipes
