salted dulce de leche double chocolate cookies

I'd like to introduce you to perhaps one of the most delicious cookies ever. I honestly can't even remember how I found it but I'm so thankful that I did. I was completely unable to exhibit self control around them and consumed four in one evening... and to be clear, there were more consumed earlier in the day.

One reason this recipe caught my eye is because of the dulce de leche. I had a can of this made from my Christmas cookies a couple months earlier. Yikes, five months earlier. I hate waste so I was thrilled to have a nice use for it. I am also thrilled that I saved half of the cookie dough for a rainy day and stashed it in my freezer. 

Here's how it goes.
  1. Preheat oven to 375ºF and line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
  3. Using a mixer beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light and fluffy.
  4. Add in the eggs and vanilla extract and continue to mix together until well blended. Scrape down the sides of the bowl as needed.
  5. Switching the mixer speed to low, gradually add in your whisked dry ingredients until just combined. Then fold in the chocolate chips and peanut butter chips. If needed, add in a couple tablespoons of milk to add moisture to the mixture. 
  6. Using a spoon or cookie scoop, drop dough by the spoonful leaving 2 inches apart on the lined baking sheets.
  7. Lightly sprinkle the tops of each cookie with the sea salt flakes.
  8. Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes).
  9. Remove from oven and allow to cool.
  10. Drizzle the tops of each cookies with a little caramel sauce or dulce de leche (optional).
  11. Keep stored in an airtight container for up to a week with a slice of bread.
Shopping List
2 1/4 cups of All-Purpose Flour
3/4 cup (50 grams) Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup (226 grams) Unsalted Butter, room temperature
1 cup (212 grams) Granulated Sugar
1 cup (198 grams) Light Brown Sugar, packed
2 Large Eggs, room temperature
1 tablespoon Vanilla Extract
2-3 Tablespoons milk (if needed)
1 1/2 cups Chocolate Chips
1 cup peanut butter Chips
Sea Salt Flakes for sprinkling over top of cookies
Dulce de Leche (for drizzling over the top)

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