These Salted Caramel Chip Chocolate Cookies combine a soft and fudgy cookie with salted caramel chips and a sprinkling of flaky sea salt. They’re a perfect balance of sweet and salty, and they’re easy to make with just a touch of chilling time.
So read on for all the detailed tips and tricks for these caramel chocolate cookies. Or pull out your measuring spoons, hit that Jump to Recipe button, and get ready to bite into an irresistible chocolate cookie.
- Good bar chocolate like Ghirardelli or Scharffen Berger plus cocoa gives you an amazingly rich double chocolate cookie. If you’re a chocolate lover like me, try this triple layer chocolate cake recipe next!
- Salted caramel chips counterbalance the chocolate. I have used both King Arthur and Hershey’s salted caramel baking chips for these cookies.
If you love the combination of chocolate and salted caramel, you need to make these salted caramel brownies next!
Flaky sea salt
Just like it sounds, flaky sea salt is made of flakes of salt that have irregular shapes and a fine crystal structure. I use flaky sea salt as a finishing salt in this caramel chip cookie recipe.
Flaky sea salt is much more expensive than your everyday cooking salt. Reach for it when you want to taste the fine, lacy bit of large crystal salt on your tongue.
Tip from the wise quacker: table salt has the smallest salt crystals, then coarse or kosher salt, and then sea salt. That means that there’s more salt in a teaspoon of table salt than a teaspoon of coarse salt. If your salt will dissolve (like in soups or sauces), it doesn’t matter which you use, but you might need to adjust the amount.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Substitute other chips in place of the salted caramel chips. Or make them with mint chips and sub mint extract for the vanilla for a mint chocolate cookie.
- These cookies will work with semisweet chocolate, but they may be too sweet for some tastes.
- Dip them into powdered sugar before baking to make brownie crinkle cookies.
Recipe tips and tricks
Making the chocolate cookie batter
There are no unusual ingredients or challenging steps in making these cookies. The recipe starts with creaming butter and sugar, adding the eggs and vanilla extract, the melted bittersweet chocolate, then the dry ingredients, and then the salted caramel chips.
Step 1: cream together butter and sugar (Panel #1, below). It won’t get light and fluffy like when you’re making cake.
Step 2: add the three eggs and vanilla one at a time (Panel #2).
Step 3: add the melted chocolate. You’ll want to let the melted chocolate cool just a bit before adding it so it doesn’t cook the eggs.
Step 4: Panel #4 above shows the chocolate cookie dough after stirring in the dry ingredients. Don’t over-mix at this point.
Step 5: Once you have added the caramel chips, chill the cookie batter in the refrigerator for just about 10 to 15 minutes. This makes it easier to scoop. But don’t leave the batter for too long, or it will be hard to scoop.
Baking or freezing the cookie dough
Step 6: bake these caramel chip chocolate cookies at this point or put the cookie balls on a baking sheet for freezing. If you want to bake right away, space the cookies one to two inches apart. They’ll spread a bit more if you bake them from here.
If you want to freeze the caramel chip cookies for later, you can crowd the scoops on the cookie sheet, but don’t let them touch. Leave the chocolate cookie balls on the cookie sheet in the freezer overnight, then transfer the cookies to a freezer bag for three to six months. They’ll just take a minute or two longer to bake.
Step 7: bake for about 12 minutes. The tops of your chocolate cookies will be cracked, and they should still be slightly soft.
Step 8: sprinkle on the flaky sea salt while the cookies are still warm. Store your salted caramel chip chocolate cookies at room temperature in an air-tight container or freeze for three to six months.
All drop cookies freeze well. Just scoop the cookie dough onto a lined cookie sheet and freeze the dough balls for a few hours or overnight. Place them into a freezer bag and squeeze the air out. They can be baked straight out of the freezer at the same temperature for just an extra minute or two.
I think this caramel chip chocolate cookie and the Tom Douglas recipe its based on make cookies that are too soft. Instead, I recommend the Oreo cookies from the Flour Bakery Cookbook.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Chocolate Caramel Cookies
- Stand mixer or hand mixer
- 10 ounces (283 grams) bittersweet chocolate
- ½ cup (63 grams) bleached all-purpose flour
- ¼ cup (24 grams) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons (71 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup salted caramel chips
- flaky sea salt for topping cookies optional
- Heat your oven to 350°F/175°C and line two baking sheets with parchment or silicone mats.
- Melt the chocolate in a double boiler or whatever way you are most used to and let it cool slightly as you make the cookies.10 ounces (283 grams) bittersweet chocolate
- Sift together the flour, cocoa powder, baking powder, and salt into a small bowl.½ cup (63 grams) bleached all-purpose flour, ¼ cup (24 grams) unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- In the bowl of your stand mixer or medium-sized bowl if you are using a hand mixer, beat the butter and sugar together on medium speed for about three minutes until mixed well.5 tablespoons (71 grams) unsalted butter, softened, 1 cup (200 grams) granulated sugar
- Add the eggs one at a time, beating on medium speed for about one minute between each addition. Scrape down the bowl as necessary.3 large eggs
- Add the vanilla extract and beat on medium speed for one minute.1 teaspoon vanilla extract
- Add in the melted chocolate and beat until mixed.
- Add the dry ingredients and mix on low or by hand just until the dry ingredients have been combined.
- Stir in the salted caramel chips by hand.1 cup salted caramel chips
- Put the bowl in the refrigerator for 10 to 15 minutes to make the batter easier to scoop. Do not chill for much longer than 30 minutes or the cookie dough will be challenging to scoop.
- Using a medium-sized cookie scoop or two spoons, scoop out cookies onto the baking sheet, leaving 1 to 2 inches between cookie balls.
- Bake for about 12 minutes. The tops will be cracked, and the cookies should still be slightly soft.
- If using, lightly sprinkle on the flaky sea salt while the cookies are still warm.flaky sea salt for topping cookies
- Let the cookies cool for about 10 minutes on the cookie sheet, and then transfer them to a baking rack to cool fully.
The recipe for these salted caramel chip chocolate cookies was just slightly adapted from a Tom Douglas recipe for ice cream sandwich cookies.cookies. They were first baked for the Reddit 52 week baking challenge (Week 37: Sweet and salty).
Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking?