Double Chocolate Cookies with Caramel Bits Recipe

If you are a fan of rich, indulgent treats that satisfy your chocolate cravings while surprising you with little bursts of sweet caramel, then this Double Chocolate Cookies with Caramel Bits Recipe is about to become your new obsession. These cookies perfectly balance deep, fudgy cocoa and melty caramel bits, creating a chewy texture and an irresistible flavor harmony that makes every bite a joy. Whether you bake them for a gathering or just to treat yourself, they deliver warmth and comfort in cookie form, making every moment special.

Ingredients You’ll Need

Gathering the ingredients for this Double Chocolate Cookies with Caramel Bits Recipe is straightforward, yet each component plays a critical role in creating the perfect cookie texture and flavor. From the creamy melted butter that adds richness to the dark cocoa’s intense chocolate notes, every ingredient is carefully chosen to complement one another beautifully.

• 1 & 1/4 cups salted butter (melted): Using salted butter adds a subtle contrast enhancing the cookie’s sweetness while ensuring a tender crumb.
• 1 cup sugar: Granulated sugar provides the right level of sweetness and contributes to the crispy edges.
• 1 cup dark brown sugar: This adds moisture and a hint of molasses for deeper flavor and chewy texture.
• 2 large eggs: Eggs bind everything together and add richness to the dough.
• 1 tablespoon vanilla extract: Vanilla elevates the chocolate flavor with a warm, aromatic boost.
• 2 cups flour (spooned and leveled): The base of the dough that gives structure without weighing down the cookies.
• 1 cup cocoa powder: Unsweetened cocoa intensifies the chocolatey goodness throughout.
• 1 teaspoon baking soda: Helps the cookies rise just enough for a chewy, slightly soft texture.
• 3/4 teaspoon kosher salt: Balances the sweetness and enhances the overall flavor depth.
• 1/2 cup dark chocolate (chopped): Adds pockets of melty chocolate for that luxurious experience.
• 1 & 1/2 cups caramel bits: These pockets of gooey caramel are the delightful surprise in every bite.

How to Make Double Chocolate Cookies with Caramel Bits Recipe

Step 1: Melt the Butter

Start by melting the salted butter in a microwave-safe bowl until it’s completely liquid but not hot. This ensures your dough will be smooth and that the sugars blend beautifully for that perfect cookie texture.

Step 2: Combine Sugars and Butter

Pour the melted butter into a large bowl or your stand mixer, then add both the granulated and dark brown sugars. Stir them together thoroughly to create a sweet, rich base with the right balance of moisture and sweetness.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time along with the vanilla extract. This step enriches the dough, adding depth of flavor and helping bind everything together for a cookie that stays chewy yet sturdy.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. If your cocoa powder is clumpy, give it a sift to ensure it mixes evenly and prevents any dry pockets in your dough.

Step 5: Blend Dry and Wet Ingredients

Slowly stir the dry ingredient mix into the wet ingredients, but stop short of fully blending everything. You want to keep some flour streaks in the dough to avoid overworking it, which can make your cookies tough.

Step 6: Fold in Chocolate and Caramel Bits

Gently fold in the chopped dark chocolate and caramel bits until just combined. This is where your cookies get their signature richness and those exciting caramel surprises that make this recipe so special.

Step 7: Chill the Dough

Chilling the dough for 2-3 hours in the fridge (or about an hour in the freezer) is a must. This step firms up the dough, helping the cookies spread slower in the oven and remain thick and chewy instead of thin and crispy.

Step 8: Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper or a Silpat for easy cleanup and perfect cookie bottoms.

Step 9: Shape the Cookies

Using about a quarter cup of dough for each, shape your cookies into large oblong balls instead of round ones. Forming them into a “tall” oval shape slows their spread, creating thicker, chewier cookies with satisfying texture.

Step 10: Arrange and Bake

Space your dough balls at least 2 inches apart on the baking sheet – about 6 to 8 per 11×17 inch sheet is perfect. Bake for roughly 10 minutes until the edges feel firm and the centers lose their glossy shine but remain soft. Resist the urge to overbake for tender results.

Step 11: Cool Before Enjoying

Allow the cookies to set on the baking sheet for 5 minutes post-baking, which helps them finish cooking and firm up just enough before transferring to a wire rack to cool completely.

How to Serve Double Chocolate Cookies with Caramel Bits Recipe

Garnishes

For an added touch of fun, sprinkle a tiny pinch of flaky sea salt on top of the cookies just before serving. This contrast enhances the caramel’s sweetness and plays beautifully against the rich chocolate.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of creamy coffee. You can also serve them alongside a scoop of vanilla ice cream for an indulgent dessert that’s hard to resist.

Creative Ways to Present

Try stacking a few cookies with a generous scoop of softened vanilla ice cream in between to create mouthwatering cookie sandwiches. Or place warm cookies on a dessert platter with drizzled hot fudge or caramel sauce for guests to customize their treats.

Make Ahead and Storage

Storing Leftovers

Store your Double Chocolate Cookies with Caramel Bits in an airtight container at room temperature for up to a week. They maintain their chewy texture best when stored away from humidity and heat.

Freezing

You can freeze the dough after shaping it into balls or freeze the baked cookies themselves. For best results, wrap individual cookies or dough balls tightly in plastic wrap, then place them in a freezer-safe bag or container. Dough can be frozen for up to 3 months; baked cookies for up to 2 months.

Reheating

To enjoy warm, gooey cookies, pop them in a preheated oven at 300 degrees Fahrenheit for 5 minutes or microwave for about 15-20 seconds. This quick reheating brings back that melt-in-your-mouth softness and highlights the caramel’s luscious texture.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can substitute unsalted butter; just add an extra 1/4 teaspoon of salt to the dough to maintain the flavor balance that salted butter naturally provides.

What type of caramel bits work best in this recipe?

Soft caramel bits designed for baking are ideal since they melt slightly but hold their shape inside the cookie, providing those delightful caramel bursts without becoming too runny.

Can I make these cookies gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, and your Double Chocolate Cookies with Caramel Bits Recipe will come out just as delicious.

Why should I chill the dough before baking?

Chilling solidifies the fats so the cookies spread less during baking. This results in thicker, chewier cookies with better flavor as the resting time allows ingredients to meld.

How can I tell when the cookies are done baking?

Look for edges that are set and firm to the touch while the centers lose their glossy shine but don’t appear completely dry. The cookies continue to firm as they cool, so it’s better to slightly underbake than overbake.

Final Thoughts

I cannot recommend enough giving this Double Chocolate Cookies with Caramel Bits Recipe a try if you’re craving a cookie that perfectly balances dark chocolate richness with sweet, gooey caramel moments. They’re straightforward to make, always impress guests, and deliver comfort in every bite. Trust me, once you bake these, they’ll become your go-to when you want that perfect chocolate treat with a delicious twist.

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