Double Chocolate Salted Caramel Cookies

After making the Honey Salted Caramel Sauce, I had to make something else to put them on. Caramel and Chocolate are a perfect combo. These cookies turned out gooey and delicious. A great treat for your family or neighbors.

Double Chocolate Salted Caramel Cookies

2 sticks butter, softened
3/4 c white sugar
1 cup light brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp salt
2/3 c cocoa powder
1 tsp baking soda
3 c flour
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Cream together butter and sugars for 5 minutes using a stand mixer or hand mixer. Add eggs and vanilla and mix well.  Add salt, cocoa powder and baking soda and mix for 2-3 minutes. Add flour one cup at a time while mixer is on low. Add chocolate chips and use a spoon to fold them in. Place 2 TBSP cookie dough, 12 balls to an ungreased cookie sheet, and bake at 350 degrees for 10 minutes. Remove from oven and let cookies set on cookie sheet for 2-3 minutes before removing. Once cookies are removed, spoon 1 tsp of salted caramel sauce on top of each cookie. Sprinkle with a bit more Kosher salt on each cookie.


Honey Salted Caramel Sauce
1 1/2 c white sugar
1/2 c honey
1/3 c water
1 c heavy cream
1 stick butter
2 tsp Kosher salt
1 tsp vanilla

In a 2 qt, heavy bottomed sauce pan, add sugar, honey and water, stirring until sugar is melted, over medium high heat. Once sugar is dissolved, stop stirring. Bring mixture to a boil and allow to cook until it becomes golden in color and thermometer reaches 300 degrees. TIP: Make sure thermometer is in the sugar mixture and NOT touching the bottom of the pan. Add the cream, butter, and salt. IT WILL BUBBLE UP VIOLENTLY. Using a clean wooden spoon (not the one used to stir the sugar at the beginning of the recipe), stir until cream and butter are incorporated. Bring caramel sauce up to 260 degrees F. Once it reaches this temp, remove from heat and add vanilla. Stir in completely. Carefully pour hot caramel into clean Mason jars.