Double Chocolate Chip Cookies with Salted Caramel Drizzle

Now for something sweet. You will notice that the majority of my recipes will be savory, as that is my absolute favorite type of food. I do not have a big sweet tooth, but don’t get me wrong, I can definitely put away some sweets if I’m in the mood…..

Especially if there is salt in them….

Gotta love the drippy caramel and flakes of sea salt.

For the cookies:
-1 1/4 c. butter, softened
-1 1/4 c. granulated sugar
-1/2 c. brown sugar
-2 eggs
-2 tsp. vanilla extract
-1 1/4 c. all purpose flour
-1/2 c. whole wheat flour
-scant 3/4 c. cocoa powder
-1 1/2 tsp. baking soda
-3/4 tsp. sea salt (I use Maldon sea salt flakes)
-1 c. semisweet chocolate chips
-1 c. dark chocolate chips

For the salted caramel drizzle:
-1/2 c. + 2 T. granulated sugar
-3 T. butter at room temperature
-1/4 c. half and half at room temperature
-1 tsp. sea salt
-1 tsp. vanilla

1)Preheat oven to 350℉.
2) Cream butter and sugar until smooth, then beat in eggs and vanilla.
3)Combine flour, cocoa, baking soda, and salt in a medium mixing bowl, and then gradually add to sugar/butter/egg mixture until combined.
4)Fold in chocolate chips with a rubber spatula.
Drop cookies onto ungreased baking sheet in rounded teaspoonfulls.
Bake for 8-10 minutes. It is hard to tell when they are done, since the batter is brown, but they shouldn’t be in any longer than 10 min. Mine were perfect at 10 minutes.
5)For the caramel, melt sugar on medium/high heat, stirring, watching the sugar carefully. It can burn super quickly, so keep an eye on it. It will begin to brown and develop a toasty brown color. Once it is golden brown and melted, remove from heat. Add room temperature butter and stir until combined.
6)Pour in half and half gradually, stirring to combine. Once cream is combined and caramel has a smooth consistency, add salt and vanilla, and stir to cool.
Once caramel has cooled down a bit, drizzle on cooled cookies with a spoon, or if you want to get fancy, put caramel into a piping bag and pipe on cookies in a pretty drizzle pattern.

I personally don’t have much patience when it comes to food, so I used the spoon method and it worked out perfectly.
I added a small sprinkle of fine sea salt on top of the cookies as a final touch. I absolutely LOVE the sweet and salty combo.

Also, a special thanks to my friend Emily for helping me with these and being my guinea pig!

Enjoy!