Dark Chocolate Caramel Espresso Cookies
  • 3½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt plus more for sprinkling- (optional)
  • 2 tablespoons espresso powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon plus 1 teaspoon of vanilla extract
  • 1½ cups dark chocolate chips
  • 1 cup soft caramel candies cut into small pieces
  1. Preheat the oven to 350? F. Line cookie sheets with silicone baking mats or parchment paper and set aside.
  2. In the bowl of an electric mixer, combine the butter and sugars and cream together on medium-high speed until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
  4. Sprinkle the flour, espresso powder, baking soda and salt over the butter mixture and mix on low speed until just combined with no flour-y streaks. Use a spatula to fold in chocolate chips and caramel bits.
  5. Use a cookie scoop or spoon about 2 tablespoons of dough onto prepared baking sheets*
  6. Bake for about 14-16 minutes or until just set with the edges slightly golden, rotating the pans halfway through baking.
  7. Let cool on the baking sheets about 5 minutes before transferring to a cooling rack. Store in an airtight container.
When you are scooping dough- if you see chunks of caramels on the bottom of the ball of dough they tend to get gooey and sticky and make storing/transferring the cookies a bit of a pain. I suggest pushing them into the middle of the cookie and kinda patching the bottom with more dough to make everything easier :)

Recipe adapted from Annie's Eats via Budding Baketress
Recipe by The Baker Chick at https://www.thebakerchick.com/dark-chocolate-caramel-espresso-cookies/