Salted Caramel Double Chocolate Cookies
Double chocolate chewy cookie with caramel on top
Ingredients
- 2/3 cup salted butter browned and cooled to room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cups flour or gluten free all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups chocolate chips
- 16 caramels cut in half
- course sea salt for the top of the cookies
Instructions
- Brown the butter in a saucepan, and let cool until room temperature.
- Preheat the oven to 375° and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the sugar and butter together for one minute. Add in the eggs and vanilla and mix until well combined.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Add this to the wet ingredients and mix until just combined, then add the chocolate chips.
- Scoop the dough out into 1.5 tbsp sized balls. Press the caramels into the top of the cookies. Place the cookies on the baking sheet 2" apart and bake for 8-9 minutes.
- Take the cookies out of the oven and bang the cookies on the counter. This will deflate the cookies. Sprinkle with the course sea salt to your liking. Transfer to a wire rack to cool completely.
Notes
Use Bobs Red Mill gluten free all purpose flour to makes these gluten free.
Nutrition
Calories: 179kcal
Tried this recipe?Let us know how it was!