Salted Caramel Double Chocolate Cookies

What’s up… Do you like cookies? How about rich, dark chocolate and gooey caramel? Are you the type of person who believes that a pinch of sea salt makes the world a better place? Well then I’ve got something for you.

I had this idea of creating the richest, chewiest double chocolate cookie and lovingly load it with salted caramel, so that’s what I have been working on for the past few weeks. I think it took me 7 attempts. 6 attempts with 6 delicious results, but not exactly what I wanted. I wanted what you’re looking at right now, and it turns out that 7 attempts is what it takes sometimes. NBD.

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The Double Chocolate Cookies (makes 8-10)

  • 150 grams of muscovado sugar
  • 50 milliliters of extra virgin coconut oil
  • 2 tablespoons of almond milk
  • 2 tablespoons of agave nectar
  • 15 grams of raw cacao powder
  • 80 grams of spelt flour
  • 30 grams of chocolate chunks
  • 1 teaspoon ground chia
  • 1 teaspoon vanilla bean powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

The Toppings

Preheat your oven to 175 C. Melt the coconut oil so that it’s clear. Cream with muscovado sugar, milk, agave nectar and cacao powder. Stir in the chocolate chunks. Add the remaining ingredients all at once and mix well. / Line a baking tray with parchment paper and scoop out the cookie dough. Roll into balls, place on tray and press down with your thumb as pictured below. Bake for 10 minutes. As soon as the cookies come out of the oven, grab your caramels and stretch them out so that they can be placed on top of the cookie where they will melt. Sprinkle with sea salt flakes and let cool before serving with a cup of espresso.

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7 Comments

  1. these look fabulous! a few questions- where do you get the following from?
    -muscovado sugar
    -salted caramels (have never seen these in a shop before!)
    -ground chia (is this just chia seeds ground with a pestle and mortar?
    thanks x

    1. Hi Olivia. I get muscovado sugar from a well assorted super market. It’s hard for me to tell you where to look since I don’t know where you’re from. The salted caramels are linked to my own recipe, which is super easy to make. You can also use caramels, that are not salted. Ground chia is, as you’re saying, simply chia seeds that has been ground up using a mini chopper, coffee grinder or pestle and mortar, as you suggested. I hope that helped!

  2. Hii, these look absolutely amazing – cannot wait to try!

    Do you think it’s be alright to sub the muscavado sugar for coconut sugar, and the spelt flour for either buckwheat or quinoa flour? I ask only because I have zero trust in instincts and already have these.. Hmm.

    Thanks! xx

    1. Hi! The muscovado sugar is part of what makes these cookies so moist and chewy, but I’m sure they would be great with coconut sugar too! I’ve actually considered trying that myself. In regards to the flours I unfortunately can’t help you as I am not experienced in using gluten free flours. Let me know what you find out!

      1. They were super super crumbly, and so sweet the first time! I think coconut sugar is slightly more sickly than muscavado? Made them again with increased flour quantity (I used buckwheat) and much less sugar and they were awesome 🙂 next time might put some cacao nibs in the mix for some more antioxidants.. Thank you so much for sharing this!

  3. I just made these, and in he excitement I realised a bit too late that I had grabbed the baking powder, not soda! I added the baking soda as well, but have a feeling that that might be the reason mine didn’t crumble the way your seems to at the photo. Regardless, still good! Will make them again, without making the same mistake that time!

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