Wow, that name is a mouthful I know. Well these cookies fully are too. My new favorite cookie-how can they not be amazing if they combine everything wonderful?!
I made a batch of these for my girlfriends for a treat yesterday and they were gone almost instantly. Granted as returning college students now on a break for summer we have all learned to truly appreciate one (or a few hehe) fresh baked cookies.
This recipe is a little bit more complex than ones average cookie recipe because it deals with browning the butter. However, this easy culiary technique is good to now and is useful in many sauces, and bold flavorful dishes because it really enhances the flavor and adds a richer color to the cookie.
Coffee is also often used in baking to enhance flavor however this is the first recipe I have made using just a premade cafe mix. I’m so excited and amazed I hadn’t thought of this before. This idea opens my recipe world! I used the “International Cafe Hazelnut mix” They have many other flavors with sound great too.
- 2 sticks (1 cup) salted butter
- 1 1/4 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large egg
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tablespoons instant coffee granules or mocha mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1&1/2 cup of chopped chocolate caramel bits
- 3/4 cup caramel bits
- 3/4 cup Nestle Semi-Sweet Chocolate Chunks
Coarse sea salt for sprinkling
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, begin whisking constantly. When the butter turns brown, fragrant, and you see little brown bits at the bottom of the pan, immediately remove from heat and and transfer to a large mixing bowl. Set aside to cool.
3. Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.
4. With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes.
5. Add the egg, yolk, and vanilla until well combined.
6. Add the dry ingredients and mix on low-speed just until combined. Add the caramels and chocolate chunks and stir until just combined.
7. Use a medium cookie scoop to place dough on a cookie sheet lined with parchment paper. The dough will be a little wetter than some doughs and if you want to reduce the spreading you can chill the dough for 30 min before baking
8. Bake at 350 for 10 minutes until edges just start to turn golden brown. Sprinkle with sea salt. Cool on a wire rack.
Happy Summer 🙂