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Double Chocolate Sea Salt Caramel Cookies

Rich, fudgy dark chocolate cookies loaded with chocolate chips, drizzled with golden caramel, and finished with flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, room temp
  • 1 egg yolk large, room temp
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.75 cup Dutch-processed cocoa powder sifted
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp salt
  • 1.5 cups semi-sweet chocolate chips
Toppings
  • 0.5 cup thick caramel sauce store-bought or homemade
  • 1 tbsp flaky sea salt Maldon style

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar vigorously for 2 minutes until glossy.
  3. Whisk in the egg, egg yolk, and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, sifted cocoa powder, baking soda, cornstarch, and salt.
  5. Fold dry ingredients into wet ingredients using a spatula until just combined. Stir in chocolate chips.
  6. Scoop dough into balls (approx 3 tbsp each) and place on baking sheets 2 inches apart.
  7. Bake for 10–12 minutes. Edges should be set but centers slightly soft. Do not overbake.
  8. Cool on pan for 5 minutes. Drizzle generously with caramel sauce and sprinkle with sea salt flakes while warm.
  9. Transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30 minutes before baking.