Double chocolate salted caramel cookies

Based on 73 ratings

“Crispy on the outside, chewy in the middle, just like they should be!”

Difficulty

Easy 👌
50
min.
Preparation
12
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
110 g butter
350 g brown sugar
eggs
55 g cocoa powder
¾ tsp baking powder
260 g all-purpose flour
¼ tsp salt
100 g chocolate chips
2 tsp hazelnut spread
15 caramel candies (soft)
fleur de sel for sprinkling
Metric
Imperial

Utensils

  • oven
  • medium-sized saucepan
  • cooking spoon
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
412
Protein
3 g
Fat
9 g
Carb
79 g
  • Step 1/6

    Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.
    • 110 g butter
    • oven
    • medium-sized saucepan

    Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.

  • Step 2/6

    Add brown sugar and eggs to saucepan and stir until well combined.
    • 350 g brown sugar
    • eggs
    • cooking spoon

    Add brown sugar and eggs to saucepan and stir until well combined.

  • Step 3/6

    Next, add the cocoa, baking powder, flour, and salt and stir until well combined.
    • 55 g cocoa powder
    • ¾ tsp baking powder
    • 260 g all-purpose flour
    • ¼ tsp salt

    Next, add the cocoa, baking powder, flour, and salt and stir until well combined.

  • Step 4/6

    Add chocolate chips to pan and stir to evenly combine.
    • 100 g chocolate chips

    Add chocolate chips to pan and stir to evenly combine.

  • Step 5/6

    Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.
    • 2 tsp hazelnut spread
    • 15 caramel candies
    • fleur de sel for sprinkling
    • baking sheet
    • oven
    • parchment paper

    Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.

  • Step 6/6

    After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!

    After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!