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Double Chocolate Salted Caramel Cookies

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35
  • Yield: 36 1x


  • 1 cup (230g) butter, softened
  • 1 cup (200g) sugar
  • 1 cup (220g) brown sugar
  • 1/2 cup (60g) cocoa powder
  • 2 eggs
  • 2 1/4 cups (320g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. vanilla extract
  • 1 cup (150g) chocolate chips
  • 1 cup (150g) semi-sweet chocolate, chopped
  • 36 caramels
  • flaky sea salt


  1. Preheat the oven to 375˚F (190°C). Line four baking sheets with baking parchment (you can also bake one baking sheet at a time). Set aside.
  2. In a large bowl mix butter and sugars until well combined. Add cocoa powder and eggs and mix until well combined. Mix flour, baking soda and salt – add to the bowl and mix until well combined. Add vanilla extract, chocolate chips and chopped chocolate and mix.
  3. Take a caramel and cover with dough – you should get about 1 inch (2,5cm) large balls. Sprinkle with sea salt and place with enough space inbetween on the baking sheets. Bake for 8-10 minutes in the oven.
  4. Take out of the oven and let sit on the baking sheet for some time. Transfer to a wire rack and let cool down. The cookies should servend bit warm, so the caramel in the middle is still soft.


  • Enjoy baking!