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Stacked double chocolate caramel cookies on a dark wood board, caramel oozing from cracked centers under warm light.

Double Chocolate Cookies with Gooey Caramel Centers

Chewy cocoa cookies packed with chocolate chips and chopped caramel candies that bake into gooey, molten pockets.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry mix
  • 220 g all-purpose flour
  • 60 g unsweetened cocoa powder Dutch-process or natural
  • 1 tsp baking soda
  • 1/2 tsp fine salt
Wet mix
  • 170 g unsalted butter softened, not melted
  • 150 g brown sugar packed
  • 100 g granulated sugar
  • 1 egg large
  • 1 egg yolk extra yolk for chewiness
  • 2 tsp vanilla extract
Mix-ins and topping
  • 150 g semisweet chocolate chips
  • 120 g soft caramel candies chopped, like Werther's Soft
  • flaky sea salt for topping

Method
 

Make the dough
  1. Whisk the flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
  2. In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2 to 3 minutes until light and fluffy.
  3. Add the egg, extra egg yolk, and vanilla extract. Beat until just combined.
  4. Add the dry ingredients and mix on low speed until a thick, dark dough forms. Don't overmix.
  5. Fold in the chocolate chips and chopped caramel candies with a spatula until evenly distributed.
  6. Cover the bowl and chill the dough for 30 minutes. This keeps the cookies thick instead of thin and greasy.
Bake and finish
  1. Heat the oven to 350 F / 175 C and line a 13 x 18 inch sheet pan with parchment.
  2. Scoop the dough into 45 g balls and space them 2 inches apart on the pan. Bake in two batches if they don't all fit.
  3. Sprinkle a pinch of flaky sea salt over each dough ball before baking.
  4. Bake for 10 to 12 minutes, until the edges look set and slightly cracked but the centers still look soft and underbaked.
  5. Cool the cookies on the pan for 5 minutes so the caramel firms up slightly, then transfer to a wire rack.

Notes

  • Chill dough for at least 30 minutes; warm dough spreads too fast.
  • Weigh caramel candies before chopping; sizes vary a lot by brand.
  • Do not overbake; centers should look soft when pulled from the oven.
  • Line the pan with parchment so melted caramel doesn't stick to metal.