These double chocolate cookies are fudgy, delicious, and stuffed with caramel sea salt chips! Keep reading below for this easy-to-make recipe!
Ingredients
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3/4 cup butter or butter-flavored Crisco, softened
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1/2 cup white sugar
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1/2 cup light brown sugar, packed
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1 egg
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1 tsp. vanilla
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2/3 cup Hershey's Special Dark cocoa powder, sifted
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1 tsp. baking soda
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pinch of salt
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3/4 cup all-purpose flour, spooned and leveled
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1/2 cup + extra for topping Chipits Sea Salt Caramel Chips
Instructions
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Cream together shortening or butter and sugars.
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Add vanilla and egg, and combine completely.
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Mix in the cocoa powder, baking soda, and salt.
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Mix in the flour a bit at a time, ensuring there is no white-streaks left in the cookie dough after fully mixing.
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Fold in the caramel sea salt chips.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Press a few extra chips onto the tops of the cookie dough balls before baking.
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Bake for roughly 10-12 minutes, or until the cookies are set and cracking in the middle.
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Remove from oven and cool on rack for 10 minutes.
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