Dark Chocolate Chip Salted Caramel Cookies are thick, chewy, rich cookies loaded with plenty of dark chocolate chips and creamy, sweet caramel. A pinch of flaky salt after baking adds the perfect balance of sweet and salty.
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These Dark Chocolate Chip Salted Caramel Cookies are absolutely decadent. They are my latest variation of dark chocolate cookies that I’ve made with my base recipe for Dark Chocolate Cookies and are a family favorite.
For this recipe, I mixed in dark chocolate chips and pieces of caramel, then topped with a pinch of salt to give you the perfect combination of sweet and salty in every single bite.
Why This Recipe Works
This recipe is very quick and easy to make, but does bake up much better if the dough is allowed to chill in the refrigerator for an hour or two before baking.
These cookies are rich and decadent with creamy caramel and saltiness in every bite. You can mix in the dark chocolate chips or press them into the tops of the dough with the caramel right before baking, if you prefer they be closer to the tops.
Step-By-Step Instructions
Ingredients
- 2 cups all purpose flour: measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
- 3/4 cups dark cocoa powder (I usually use Hershey’s Special Dark Cocoa Powder)
- 1 teaspoon baking powder: ensure that the baking powder and baking soda that you are using are fresh and not expired.
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark or semi-sweet chocolate chips
- 10 Kraft caramels or caramel baking bits (if using caramels, cut into small pieces)
- Flake salt for sprinkling (or kosher salt)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out to come to room temperature an hour or so before you are ready to begin baking.
Wait to preheat your oven to 350°F until after the dough is done chilling in the refrigerator.
Create!
In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugar together in a mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
Add the eggs one at a time, then the vanilla.
Lower the speed and gradually add the dry mixture to the wet ingredients until well combined. The batter will be very thick.
Stir in the dark chocolate chips by hand.
If preferred, you can press the chips into the top of each cookie before baking instead.
Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.
Chef’s Tip: chilling the dough helps prevent the cookies from spreading when baking.
Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet. I like to line mine with parchment paper or a Silpat mat to prevent sticking and make clean up easier.
Press the pieces of caramel onto the tops of the dough balls.
Bake for 8-10 minutes.
Sprinkle a tiny pinch of the flake salt onto the tops of the cookies immediately after removing from the oven.
Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Present!
Serve warm or at room temperature.
Tips and Techniques For Perfect Cookies
- Measure the flour by spooning it into a measuring cup. Do not pack it.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- Chill the dough to help keep the cookies from spreading too much when baking.
- Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
- Store cookies in an airtight container at room temperature. Consume within 1-2 weeks.
FAQ’s
Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?
Yes, you can substitute regular cocoa powder for dark. It will make the cookies slightly sweeter and not quite as rich tasting.
Can I Skip Chilling Cookie Dough?
The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.
Can You Freeze Cookie Dough?
Yes, you can freeze cookie dough for up to 3 months. Allow the dough to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.
More Dark Chocolate Cookie Recipes
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Dark Chocolate Chip Salted Caramel Cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup Kraft caramels (cut into pieces or caramel baking bits)
- flake salt (or kosher salt, for finishing)
Instructions
- Preheat oven to 350°F
- In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.2 cups all purpose flour, 3/4 cup dark cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt
- Cream the butter and sugar together in a mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs one at a time, then the vanilla.2 eggs, 1 teaspoons vanilla extract
- Lower the speed and gradually add the dry mixture to the wet ingredients until well combined. The batter will be very thick.
- Stir in the dark chocolate chips by hand. If preferred, you can press the chips into the top of each cookie before baking instead.1/2 cup dark chocolate chips
- Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.
- Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet lined with parchment paper or a Silpat mat.
- Press the pieces of caramel onto the tops of the dough balls.1/2 cup Kraft caramels
- Bake for 8-10 minutes.
- Sprinkle a tiny pinch of the flake salt onto the tops of the cookies immediately after removing from the oven.flake salt
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Tips and Techniques For Perfect Cookies
- Measure the flour by spooning it into a measuring cup. Do not pack it.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- Chill the dough to help keep the cookies from spreading too much when baking.
- Check the oven temperature with an oven thermometer to ensure that it's actually heated to the proper temperature.
- Store cookies in an airtight container at room temperature. Consume within 1-2 weeks.
Nutrition
This recipe was originally published on May 8, 2016. It was updated with an improved recipe with step-by-step instructions, new images, tips, techniques and FAQ’s in November 2022.
