Yield: 12 servings
Dark Chocolate Caramel Espresso Cookies
Ingredients
- 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
- 1 1/2 cups dark chocolate chips
- 1 cup soft caramel candies cut into small pieces
Instructions
- Preheat the oven to 350? F. Line cookie sheets with silicone baking mats or parchment paper and set aside.
- 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.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
- 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.
- Use a cookie scoop or spoon about 2 tablespoons of dough onto prepared baking sheets*
- Bake for about 14-16 minutes or until just set with the edges slightly golden, rotating the pans halfway through baking.
- Let cool on the baking sheets about 5 minutes before transferring to a cooling rack. Store in an airtight container.
Notes
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
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g