Salted Caramel Double Chunk Chocolate Chip Cookies
Salted Caramel Double Chunk Chocolate Chip Cookies bring soft-baked centers, melty milk chocolate, warm caramel pockets, and flaky sea salt together in one seriously rich cookie. Chilled dough, lightly crisp edges, and that tray-rest finish keep them chewy, buttery, and balanced instead of just sweet.
WHY THIS RECIPE WORKS
- Softened butter creates buttery texture
- Chilled dough controls spread
- Milk chocolate melts smoothly
- Caramel pieces create soft pockets
- Tray resting finishes texture naturally
FLAVOR NOTES
Expect buttery vanilla first.
Then melted milk chocolate followed by soft caramel and little bursts of flaky salt that keep everything balanced.
SERVING SUGGESTIONS
Serve with:
- Cold milk
- Vanilla bean ice cream
- Coffee
- Hot cocoa
- Warm caramel drizzle
KITCHEN TOOLS / EQUIPMENT
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Cookie scoop
- Measuring cups and spoons
- Sheet pans
- Parchment paper
- Cooling rack
- Sharp knife (for chunk chocolate)
Optional:
- Kitchen scale
- Offset spatula for reshaping warm cookies
STORAGE + REHEATING
Store covered at room temperature up to 4 days.
Microwave 8–10 seconds for fresh-baked texture.
Freeze dough balls up to 2 months.
Do not refrigerate baked cookies.
FREQUENTLY ASKED QUESTIONS
Why chill the dough?
Thirty minutes helps slow spreading while keeping the cookies soft and buttery.
Why rest cookies after baking?
The cookies finish cooking from residual heat and develop that soft chewy center.
Can I use chocolate chips?
Yes—but chunk chocolate gives bigger melted pockets.
Can I skip the caramel?
Yes.
You’ll end up with a buttery chocolate chunk cookie.
How do I stop caramel from leaking?
Keep caramel pieces toward the center of each dough ball.
Why don’t these look crispy?
Because they’re designed to stay soft baked and chewy.
Can I freeze the dough?
Yes.
Freeze portioned dough and bake directly from frozen adding 1–2 minutes.
Salted Caramel Double Chunk Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups semi sweet chocolate chunks
- 1 cup milk chocolate chunks
- 3/4 cup caramel pieces or chopped soft caramels
- Flaky sea salt
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- – Sheet trays
- Parchment paper
- Cookie scoop
- Cooling rack
Method
- Preheat the oven to 350 degrees.
- Line sheet trays with parchment paper.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add eggs and vanilla extract.
- Mix until fully combined.
- Add flour, baking soda, and salt.
- Mix only until incorporated.
- Fold in semi sweet chocolate chunks, milk chocolate chunks, and caramel pieces.
- Cover and refrigerate the dough for 30 to 60 minutes.
- Use a cookie scoop to portion the dough onto prepared baking sheets.
- Leave space between each cookie.
- Bake for 10 to 13 minutes until the edges are set and the centers remain slightly soft.
- Remove from the oven and immediately sprinkle with flaky sea salt.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a cooling rack.
- Serve and enjoy.
