Double Chocolate Salted Caramel Chip Cookies

How many of you love cookies? How many of you love chocolate chip cookies? How many of you LOVE chocolate? These cookies, are rich, chocolaty, with a hint of salt. To me they remind me of a bakery and the amazing soft cookies that you treat yourself too once in awhile. 

These are for sure not an everyday cookie, but a wonderful treat on those days you are craving some serious chocolate. This recipe you can make 20 really large ones or 40 normal sized cookies. 

The key to making these cookies great, is to freeze them for 30 minutes and to bake them until just set on top. You don't want to bake these until crispy, you want them to be a bit under done in the center. That's what makes them ooey gooey. Any time you bake with chocolate, you really want to make sure it is the best quality as possible, especially if you are melting it. There are some ingredients I don't mind buying generic, but then there are some ingredients you just can't skimp on, and chocolate is one of them. 
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Double Chocolate Salted Caramel Chip Cookies

Ingredients:

2 cups of all purpose flour
1 cup of Dutch cocoa powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of salted butter, softened
1/2 cup of melted dark chocolate
1 1/3 cups of packed brown sugar
2/3 cup of granulated sugar
2 large eggs
3 teaspoons of pure vanilla extract
1 cup of salted caramel chips
1 cup of milk chocolate chips

Directions:

In a large bowl, mix together all the dry ingredients. Set aside.

In a bowl of a stand mixer, cream the butter, brown sugar, granulated sugar and melted chocolate together until fluffy and creamy. Add eggs one at a time, add vanilla and mix until incorporated. 

With your mixer on the lowest setting, add half of the dry ingredients. Once combined, add the other half. Beat until the dry ingredients are moist. 

Fold in the chocolate and salted caramel chips. 

Line two baking sheets with parchment paper. With a large or medium sized cookie scoop, scoop out 40 normal sized cookies or 20 larger cookies. A normal cookie scoop is about 1 1/2 inches around, the larger sized cookies you take about 1/4 cup of dough. Place the dough 2 to 3 inches apart. Place in the freezer for 30 minutes before baking.

Preheat oven to 350F. Remove the cookie sheets from the freezer and then place in the oven. Bake for 12 to 13 minutes, or until the tops are just set.

Remove the baking sheets and cool on the counter for 5 minutes before removing the cookies. Place the cookies on a cooling rack and allow to cool completely. 
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Double Chocolate Salted Caramel Chip Cookies

I love the added salted caramel chips, they are new and oh so good! These are so great to freeze and store in the freezer, then all you need to do is pop them in the oven and bake for an additional 1 minute straight from the freezer. These would be great for a cookie exchange or for a little gift for the holidays.

Happy Baking!
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