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Double Chocolate Cookies with Caramel Bits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 75 reviews
  • Author: Melanie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes (including chilling time)
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in rich, chewy double chocolate cookies studded with sweet caramel bits. These indulgent treats combine cocoa powder, dark chocolate, and caramel for a perfect balance of deep chocolate flavor and gooey caramel sweetness. Ideal for satisfying your sweet tooth, these cookies feature a soft center with just the right amount of chew and thickness, thanks to the unique shaping and chilling process.

Ingredients

Scale

Wet Ingredients

  • 1 & 1/4 cups salted butter (melted, 2 and 1/2 sticks)
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Add-ins

  • 1/2 cup dark chocolate (chopped)
  • 1 & 1/2 cups caramel bits

Instructions

  1. Prepare melted butter: Melt the salted butter in a microwave-safe bowl until fully liquid to incorporate smoothly into the dough.
  2. Mix sugars with butter: Combine the melted butter with both the granulated sugar and dark brown sugar in a large bowl or stand mixer bowl, stirring until well blended.
  3. Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and creamy, ensuring even distribution of flavors.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder (sift if clumpy), baking soda, and kosher salt to create a uniform dry mix.
  5. Incorporate dry mix into wet: Stir the dry ingredients into the wet mixture gently, leaving visible flour streaks to avoid overmixing and preserve cookie tenderness.
  6. Add chocolate and caramel bits: Fold in the chopped dark chocolate and caramel bits carefully just until combined, preventing tough dough from overworking.
  7. Chill the dough: Refrigerate the dough for 2 to 3 hours or freeze for about 1 hour to firm it up, which helps control spreading during baking.
  8. Preheat oven and prepare pan: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  9. Shape dough into oval balls: Using a 1/4 cup measure, form large oblong balls or tall ovals to encourage thicker, chewier cookies by slowing spread.
  10. Arrange dough on baking sheet: Place cookies at least 2 inches apart on the lined sheet, fitting 6-8 cookies on an 11×17 inch pan for proper spacing.
  11. Bake cookies: Bake for approximately 10 minutes until the centers stop looking shiny and the edges feel firm; avoid overbaking to keep them soft inside.
  12. Cool cookies: Let cookies rest on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is essential to prevent excessive spreading and achieve a thick, chewy texture.
  • Shaping cookies into tall, oblong balls helps control spread and results in a more substantial bite.
  • Watch baking time closely; overbaking will result in dry cookies.
  • Sifting cocoa powder prevents lumps and ensures even distribution of chocolate flavor.
  • For best results, use parchment paper or silicone mats to prevent sticking and promote even baking.

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Find it online: https://flavorfestkitchen.com/double-chocolate-cookies-with-caramel-bits-recipe/