Salted-Caramel Chocolate Mocha Brown Butter Cookies

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. 

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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. 


Ingredients:

  • 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 

or

  • 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.

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Enjoy 
Happy Summer 🙂

Ginger Spice (Molasses) Cookies

I don’t think hearty spices are just for the holiday season. I think gingerbread, pumpkin, nutmeg, and cinnamon should be enjoyed all year long! These were inspired by my Grandma Marjorie’s perfect “Grannysnap Cookies.” They have always been my favorite cookie. The perfect amount of spice, not to chewy not to hard, and goes splendidly with milk. I couldn’t find her originally recipe which must have some other secret than the recipe I came up with because these don’t quite compare with hers. But I still think these are the right blend of spices. They are still splendid with tea and would probably be equally as good with some lemon glaze icing if I wasn’t “lemoned-out” at the moment.
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Ingredients:

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons freshly grated ginger or ginger spread
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar- plus more for rolling the dough in
  • 1/2 cup brown sugar, loosely packed
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
  3. With a mixer, beat butter and sugar until combined.
  4. Beat in egg and then molasses
  5.  Gradually mix in dry ingredients until a dough forms.
  6. Pinch off and roll dough into balls about 1 Tbs. in size
  7. Roll balls in reserved sugar to coat.
  8. Arrange balls on baking sheets- 2-3 inches apart. Bake until edges of cookies are just firm, 10 to 15 minutes Cool 1 minute on baking sheets; transfer to racks to cool completely.
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Rolling the dough in cinnamon sugar

ImageCookie for the Winter season good at any time of the year… Happy Summer!

Iced Lemon Cookies

We still had a good 10 ten lemons after I made lemon cake so I thought I could use a few more up in some lemon cookies. I was inspired by my Grandma Dot, who I am planning on sending these to, and added some ginger to the dough in her honor 🙂 These are just the right amount of lemon, with a light sweet glaze, and go quite well with tea. 

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Ingredients: 

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 Tbs lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated ginger (optional)
  • a dash of Limoncello (optional)

For the glaze icing:

  • 1 1/2 cup powdered sugar
  • 4-5 Tbs. fresh lemon juice

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla, ginger, and Limoncello. Mix until smooth.
  5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  6. Bake for 11-13 minutes or until cookies are just set and slightly golden brown. Move to cooling racks and allow to cool completely.
  7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

These cookies travel well and are so cute! When life hands you lemons make the perfect melt in your mouth lemon cookies to have with some tea 🙂 Happy Summer

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