Chocolate Caramel Cookies: The Ultimate Cookie Recipe
Introduction to Chocolate Caramel Cookies
Chocolate caramel cookies are a delightful treat that brings together the rich flavors of chocolate and the sweet, gooey goodness of caramel. These cookies are not only delicious but also incredibly easy to make, making them a perfect choice for bakers of all skill levels. Whether you’re looking for a special dessert for a gathering or just a sweet snack to enjoy at home, these cookies are sure to satisfy your cravings.
A Personal Story Behind My Chocolate Caramel Cookies Journey
Growing up, my grandmother would often bake cookies with us, and one of our favorite combinations was chocolate and caramel. The smell of cookies baking in the oven always filled our home with warmth and joy. As we would pull the cookies out of the oven, we could hardly wait to taste them. This recipe is a tribute to those cherished moments spent in the kitchen and the delicious cookies that brought us all together.
What Makes This Chocolate Caramel Cookies Recipe Special?
What sets this recipe apart is the combination of semi-sweet and caramel-flavored chips, which creates a perfect balance of flavors. The addition of sea salt flakes on top adds a delightful contrast to the sweetness, enhancing the overall taste. These cookies are chewy on the inside with a slightly crispy edge, making them a perfect treat for any occasion. Plus, they are easy to customize with your favorite nuts or different types of chocolate chips!
The Full Chocolate Caramel Cookies Recipe
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 1/2 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Sea Salt Flakes, for sprinkling over top of cookies
- Caramel Sauce or Dulce de Leche, optional, for drizzling over the top of cookies
Instructions
- Preheat your oven to 375°F (190°C) and adjust the oven rack to the second level mark (just above center). Line two cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the butter mixture, mixing until well combined. Be sure to scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the whisked dry ingredients until just combined. Gently fold in the chocolate chips and caramel chips with a spatula.
- Using a spoon or a cookie scoop (about 1 1/2 tablespoons), drop dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- Lightly sprinkle the tops of each cookie with sea salt flakes to enhance the flavor.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set. (Mine took about 10 minutes, but keep an eye on them.)
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- If desired, drizzle the tops of each cookie with caramel sauce or dulce de leche before serving for an extra touch of sweetness.
Serving Suggestions and Variations for Chocolate Caramel Cookies
These chocolate caramel cookies can be enjoyed warm right out of the oven or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee. For a fun twist, try adding chopped nuts like pecans or walnuts to the dough. You can also swap in different types of chocolate chips, such as dark chocolate or white chocolate, for a unique flavor profile. Consider serving these cookies at parties or gatherings, or simply keep them at home for a delicious treat whenever you need a pick-me-up!
Frequently Asked Questions About Chocolate Caramel Cookies
Can I freeze these cookies?
Yes, you can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to an airtight container and store in the freezer. Bake from frozen when you’re ready to enjoy them!
How do I store leftover cookies?
Store cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread to the container.
Can I use different types of chips?
Absolutely! Feel free to mix and match different types of chocolate chips or even add in some dried fruit or coconut for added texture and flavor.
Chocolate Caramel Cookies
Equipment
- Oven Preheat to 375°F (190°C)
- Mixing bowls For combining dry and wet ingredients
- Baking sheets For baking the cookies
- Parchment paper To line baking sheets
Ingredients
Main Ingredients
- 2.25 cups All-Purpose Flour
- 0.5 cups Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1.5 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- 1 pinch Sea Salt Flakes for sprinkling over top of cookies
- 1 cup Caramel Sauce or Dulce de Leche optional, for drizzling over the top of cookies
Instructions
- Preheat your oven to 375°F (190°C) and adjust the oven rack to the second level mark (just above center). Line two cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the butter mixture, mixing until well combined. Be sure to scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the whisked dry ingredients until just combined. Gently fold in the chocolate chips and caramel chips with a spatula.
- Using a spoon or a cookie scoop (about 1 1/2 tablespoons), drop dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- Lightly sprinkle the tops of each cookie with sea salt flakes to enhance the flavor.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set. (Mine took about 10 minutes, but keep an eye on them.)
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- If desired, drizzle the tops of each cookie with caramel sauce or dulce de leche before serving for an extra touch of sweetness.