What could be bad about a cookie with that title? There is something about the flavors of dark chocolate, espresso and caramel that seem like a warm hug on a brisk, windy day.
Today was rough for a multitude of reasons, which I will spare you the details of, but can be summed up in the simple detail that I did not get my first cup of coffee until 3 p.m.
By one o’clock, I had time to make coffee, but I was starving and caffeine on an empty stomach is no good. So I ordered Mexican food, and after I inhaled it, I wanted to make something to eat with my coffee. I’ve never thought Mexican food and coffee work well together (the one problem with Mexican brunch) so I decided on a double dose of caffeine with these cookies. They are one of my archived recipes. A favorite. A perfect chocolate chip cookie, with a few amazing twists. Espresso powder (or instant coffee) in the cookie dough creates an amazing flavor that will pretty much blow your mind. It’s not overt. It’s subtle. Chopping those sticky little caramel squares into smaller cubes takes about 10 extra minutes, so yeah, these require a bit more effort, but for that effort you are rewarded with a whopping batch of dough, so you can easily freeze half of it for effortless cookies another week!
I discovered this recipe on The Baker Chick blog.
Dark Chocolate Caramel Espresso Cookies
Makes about 40 cookies
- 3½ cups all-purpose or white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt plus flaky Maldon sea salt for sprinkling- (optional)
- 2 tablespoons instant 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 (I used Ghirardelli Bittersweet)
- 1 cup soft caramel candies cut into small pieces
- Preheat the oven to 350 degrees Fahrenheit. 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. Batter will be thick.
- Spoon about 2 tablespoons of dough onto prepared baking sheets. Press down to flatten slightly. Sprinkle with flaky sea salt (optional).
- 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.