Easy As Cookies

  • Recipes
  • About
menu icon
go to homepage
  • Recipes
  • About
subscribe
search icon
Homepage link
  • Recipes
  • About
×
Home » Recipes » Cookies

Double Chocolate Caramel Chip Cookies

Published: Feb 28, 2019 · Modified: Mar 22, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

Sharing is caring!

  • Share
  • Tweet
  • Email
↓ Jump to Recipe

I'm addicted to these cookies.

One of my resolutions for 2019 was to try a new or different cookie recipe each week. Well, I've given it up. I can't stop making (and eating) these Double Chocolate Caramel Chip Cookies, which are perhaps my favorite cookie ever.

They're rich and moist, chocolatey and tender, with tons of sweet caramel chips strewn throughout. They're almost brownie-like, without being cakey like some other chocolate cookies.

I bake them just slightly underdone, so that I can't even remove them from the cookie sheet until they're cooled completely. And even then, they sometimes break apart in my hands.

When I made my first batch of these, I stashed half the dough in the freezer; we baked them two days later and devoured them again. January was a stressful month, and I craved them. So we went to the grocery store and bought 4 more bags of caramel chips!

a hand holding a whole double chocolate caramel chip cookie

Their texture and flavor are perfect. They are exactly the chocolate cookie I was hoping for - a one-bowl cookie made with cocoa powder instead of melted chocolate (yay!). I make them by hand instead of with a mixer. A mixer might make it a tiny bit easier, but there's a chance you'd make the dough too fluffy, and besides, you'd need to clean the mixer!

Also, there's no chilling of the dough. Just mix the cookie dough, drop the cookies onto the sheet, and bake!

[This post contains affiliate links. I may make a commission for purchases made through links on this post. As an Amazon Associate, I earn from qualifying purchases.]

Jump to:
  • Why I Love This Recipe and May Never Try Another Chocolate Cookie Recipe Again
  • How to Make Double Chocolate Caramel Chip Cookies
  • What to Do with Leftover Cookies
  • More Chocolate
  • 📖 Recipe

Why I Love This Recipe and May Never Try Another Chocolate Cookie Recipe Again

Back in 2010, in the early years of this blog, I tried a recipe for double chocolate cookies, but I really wasn't happy with them. After making this recipe, though, I doubt I'll ever seek out a different double chocolate cookie again!

This recipe originally comes via the Food Charlatan, who adapted it from The Girl Who Ate Everything Cookbook (affiliate link), but I've made a few adjustments.

The recipe originally took Kraft Caramel Bits (affiliate link), which I've never tried (although they do look good), rather than caramel chips. I had caramel chips that I really needed to use up.

I used Ghirardelli Caramel Chips (affiliate link). There's also Hershey Sea Salt Caramel Chips (affiliate link), which I've seen in stores in the past but haven't used. I found all of these caramel add-ins at Target right after Christmas, but I think the chips in particular are seasonal (for holiday baking) as I didn't see them there this week. I know I saw both caramel chips at Shoprite sometime last year, but can't find them there anymore.

Can't find caramel chips? I bet butterscotch chips or white chocolate chips would be fantastic as well.

a stack of double chocolate caramel chip cookies next to a glass of milk

One of the reasons I love this recipe is that it takes cocoa powder and extra butter instead of melted chocolate. Cocoa powder is more economical than chocolate, and I always have a ton of it around. I also don't like melting chocolate; I avoid it whenever possible.

This recipe originally used a mixer. I didn't want to dirty the extra dishes, so I mixed everything together with a rubber spatula right in the bowl I melted butter in. I love that it's now a one-bowl recipe!!

How to Make Double Chocolate Caramel Chip Cookies

First, melt your butter. This recipe takes 20 tablespoons (or 2 ½ sticks of butter), which is more than many recipes use. This extra butter adds the fat and moisture that you would have gotten from melted chocolate.

You can use a stand or electric mixer here, but honestly, the dough is fine if you mix it by hand. You may have to mix a little extra toward the end, depending on the shape of your bowl. When possible, I mix everything in my 8 cup glass measuring cup (affiliate link) when I have to melt butter. However, the sides are steep, so it takes a little extra mixing to get to the ingredients at the bottom. You should also be able to melt the butter on the stove and mix everything in your pot or pan, but give yourself time for the warm pan to cool down before adding the eggs.

butter mixed with brown sugar

In any case, after the butter's melted, add sugar and brown sugar. Stir together; the sugar will get a little melty, but some butter may not be quite incorporated. (See the yellow of the butter around the edge of the bowl above.)

Make sure the butter isn't too hot, or it will scramble the eggs when you add them. If it's cool enough, add 2 eggs and the vanilla. Mix until combined and you don't see separate strands of egg. You don't want to whisk air into it; you just want everything to be mixed together.

butter, sugar, and egg, mixed together, dripping from a spatula

Add the flour, cocoa powder, baking soda, and table salt. If you're afraid it won't be mixed together well, mix it in a separate bowl first, or sift it in. (Cocoa in particular may be clumpy.)

Fold the dough together with a rubber spatula until it's just combined. A few streaks of flour and cocoa are okay since you'll be stirring in chips. Just don't stir the dough too vigorously.

double chocolate cookie dough, just mixed together

Add chocolate chips and caramel chips and stir until just combined.

cookie dough with caramel chips partially mixed in

The recipe originally made large cookies. This worked, but I wanted normal-sized cookies so I could eat more of them. If you make large cookies, chilling the dough is necessary.

For normal-sized cookies like I make, chilling the dough isn't absolutely necessary. However, if it's summer and your kitchen is warm, or your dough seems runny (instead of like looseish brownie batter), you may need to chill it for 15-30 minutes to get it to hold its shape.

That said, the dough does benefit from a 15-30 minute rest at room temperature to firm up (hydrate the flour and cocoa) and keep the first batch of cookies from spreading excessively.

The take-away: you can bake the cookies as soon as you mix them, but they'll be a little prettier and less messy if you give them a rest and preheat your oven when you're done mixing. 

balls of double chocolate caramel chip cookies, unbaked, on a cookie sheet

Scoop 1 tablespoon measures of dough onto parchment-line or Silpat-lined baking sheets. I use a medium (1.5-tablespoon or #40) cookie scoop (affiliate link); it helps make the cookies evenly sized. You can fit 12 cookies to a normal 11x17 inch baking pan, but I prefer baking 8 at a time to be sure they don't spread into each other.

Bake cookies at 350F for 7-8 minutes. The edges will be set, and the tops of the cookies will no longer look shiny and wet.

double chocolate caramel chip cookies, on a baking sheet, right from the oven

Let cool on the parchment on the baking sheet for 10 minutes, then remove the parchment to a cooling rack or counter. The cookies are very soft when warm, so let cool completely (about 30 minutes) before removing the cookies. 

a dozen cookies on a cooling rack

What to Do with Leftover Cookies

Leftover cookies? What are those?

I'm 95% serious.

a hand reaching for a double chocolate caramel chip cookie on a cooling rack

I usually only make one sheet of cookies if I'm not taking them somewhere to share. The rest of the dough I scoop onto waxed paper and freeze. I bake them at my leisure, without thawing them, adding 2 minutes to the baking time.

Otherwise, I (and Alex, but mostly me) eat most of them the day I make them. They're soft and tender, rich and chocolatey, with delicious creamy richness from the caramel chips. I adore them.

We stash the remaining cookies in an airtight container and eat them the next day, and they're still perfect. After a couple of days, they're a little more dry and crumbly, but still surprisingly good.

a hand holding a partially eaten cookie

Honestly, these are cookies I don't want to share. Please make them for yourself!

More Chocolate

  • A fork holds a bite of chocolate peanut butter cake in the air, close to the camera so layers are easily seen.
    Chocolate Peanut Butter Cake
  • Two brownies, stacked on top of each other.
    Hershey's Best Brownies
  • a square of tiramisu on a plate, seen from the side so you can see the layers.
    Chocolate Espresso Tiramisu
  • a slice of chocolate sheet cake on a plate, close up to see the texture
    Chocolate Sheet Cake

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)

📖 Recipe

double chocolate caramel chip cookies, broken apart to see the inside
Print Recipe Pin Recipe Save Saved!
5 from 1 vote

Double Chocolate Caramel Chip Cookies

Rich, delicious, tender double chocolate cookies made with cocoa powder (no melted chocolate!) and sweet caramel chips. A one-bowl recipe! 
Prep Time30 minutes mins
Cook Time40 minutes mins
Optional Rest Time15 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: double chocolate caramel chip cookies, double chocolate caramel cookies, double chocolate cookies with caramel
Servings: 46
Calories: 130kcal
Author: Leona Konkel

Ingredients

  • 20 tablespoons unsalted butter (2 ½ sticks) (282 grams)
  • 1 cup granulated sugar (198 grams)
  • 1 cup brown sugar (213 grams) (dark or light are both fine)
  • 2 eggs
  • 1 tablespoon vanilla extract (15 grams)
  • 2 cups flour (240 grams)
  • 1 cup cocoa powder (80 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup chocolate chips (85 grams)
  • 1 ½ cups caramel chips (255 grams) (I usually add the whole 10oz bag of caramel chips)

Instructions

  • Melt the butter in the microwave or on the stove. In a large microwave-safe bowl, melt the butter in 15 second bursts. (Melting in bursts helps prevent popping and splattering.) Once the butter is mostly melted, switch over to 10 second bursts. 
  • Add sugar and brown sugar. Stir until combined. The sugar will partially melt; there may be butter that isn't quite incorporated.
  • Check to be sure the butter is cool enough to touch. If it is too hot, it will cook the eggs, so let it cool briefly. Once it's cool enough, add the eggs and vanilla. Stir in just until combined, but not too vigorously; you don't want to mix in air.
  • Add dry ingredients. If you're worried about them being lumpy (cocoa powder in particular can be lumpy), sift them together first. Then, gently fold the flour, cocoa powder, baking soda, and salt mixture into the butter mixture. A few dry streaks are ok since you'll mix in chips. You don't want to overwork the dough.
  • Stir in the chocolate and caramel chips.
  • Optional: let the dough rest, or chill the dough, for 15-30 minutes to let the flour and cocoa in the dough hydrate. See notes below. 
  • Scoop 1 ½ tablespoon balls onto a parchment-lined or Silpat-lined baking sheet. [A medium (1.5-tablespoon or #40) cookie scoop (affiliate link) works perfectly for this.] Bake at 350F for 7-8 minutes. The cookies will no longer look wet on the top when done.
  • Cookies are incredibly soft when they come out of the oven. Cool on the baking sheet for 10 minutes, then move parchment or Silpat to the counter to cool completely (about 30 minutes) before removing and eating. 
  • These cookies are their absolute best on the day or day after you bake them, although they are still surprisingly good a few days later. Store baked cookies in an airtight container. Scoop and freeze the remaining dough and bake the cookies fresh when you want them.

Notes

I weighed my ingredients; cup/volume measurements are approximate.
These cookies can be made with an electric mixer if desired. If using, be sure not to mix for too long; you don't want a lot of air in these.
In the winter, you can bake these cookies just after mixing. However, they bake/set up better if you let the dough rest for 15-30 minutes while the oven preheats. In warmer summer weather, the cookies might benefit from chilling the dough for 30 minutes. 
I baked 1 sheet of cookies at a time; my cookies tend to overbake if I use 2 oven racks and 2 cookie sheets, even if I rotate my pans. You can, however, baked 2 sheets at once if desired. Be sure to turn around the cookie sheets and switch them from top to bottom halfway through the baking time.
These cookies set up incredibly soft. You can bake them an additional minute if desired, but I prefer to let them cool completely so they're still very tender the next day.
Scoop and freeze the remaining dough to bake later. You won't regret it. I make another batch of cookie dough as soon as we've baked our last freezer cookie. 
Adapted from The Girl Who Ate Everything Cookbook (affiliate link), via the Food Charlatan
double chocolate caramel chip cookies, broken apart to see the inside

More Cookies

  • chocolate peanut butter bites on a white cloth, with rolled oats strewn across, with a metal cookie scoop at the side
    Chocolate Peanut Butter Bites
  • saltine toffee, with red, white, and green sprinkles
    Saltine Toffee
  • a spellbinder cookie held up by a hand
    Spellbinders
  • shortbread cookie heart, on its side, resting on a stack of cookies
    Shortbread Cookies

Sharing is caring!

  • Share
  • Tweet
  • Email

Comments

  1. Jenn says

    April 10, 2019 at 4:17 pm

    5 stars
    These are so good! I usually like cookies hot right out of the oven and I ate one like that but they were so much better after they cooled. Delicious! I will definitely make these again.

    Reply
    • Leona Konkel says

      April 10, 2019 at 4:28 pm

      So glad you loved them as much as I did!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

About Me

Popular

  • sesame brittle in a tin
    Homemade Sesame Brittle
  • A slice of coconut cream pie with whipped cream on top.
    Coconut Cream Pie
  • a gooey butter cookie's texture, close up
    Gooey Butter Cookies (from scratch!)
  • slice of brownie cheesecake, with a bite on a fork
    Brownie Cheesecake

Summer-Ready Recipes

  • Iced coffee from cold brew coffee concentrate, in a glass with an ice cube and a straw.
    Cold-Brew Iced Coffee Concentrate
  • slices of grilled winter squash, on a plate outside
    Easy Grilled Winter Squash
  • two margaritas outside - square image
    Classic Margarita
  • steak salad with lime juice, sesame oil, and jalapenos, topped with cashews
    Steak Salad with Lime, Sesame, and Cashews

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2010-2025 Leona Konkel and Easy As Cookies (easyascookies.com).  

Unauthorized use and/or duplication of this material without express and written permission from this website’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Leona Konkel and Easy As Cookies (easyascookies.com) with appropriate and specific direction to the original content.

double chocolate caramel chip cookie, held - pin for Pinterest