Caramel Mocha Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 3 oz Bittersweet chocolate
  • 1 cup Brown sugar, light packed
  • 1 1/2 cup Granulated sugar
  • 1 tsp Sea salt flakes
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Drinks

  • 1 tbsp Your favorite coffee, Grounds

• Dairy

  • 1 cup Butter, unsalted
  • 4 tbsp Butter
  • 1/2 cup Heavy cream

• Liquids

  • 1/4 cup Water

• Other

  • 330 Grams (2 ¼ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Found on fashionablefoods.com

Description

Ingredients

• 330 Grams (2 ¼ cups) Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• 1 Teaspoon Baking Soda
• 1 Cup (2 Sticks) Unsalted Butter, slightly melted
• 1 Cup Light Brown Sugar, packed
• ½ Cup Granulated Sugar
• 1 Tablespoon of your Favorite Coffee Grounds, or instant espresso
• 2 Large Eggs, lightly beaten
• 2 Teaspoons Vanilla Extract
• 1 Cup Semi-Sweet Chocolate Chips
• 3 oz. Chopped Bittersweet Chocolate
• 1 Teaspoon Sea Salt Flakes
• 1 Cup Granulated Sugar
• ¼ Cup Water
• 4 Tablespoons Butter, salted or unsalted are fine!
• ½ Cup Heavy Cream

Directions

• Whisk together the flour and baking soda, and then set aside. In a large bowl, mix together the butter and sugars. Next, stir in the coffee, eggs, and vanilla. Make sure you don’t overmix! Add in the flour mixture, in 3-4 additions, mixing until just combined. Fold in the chocolate chips, bittersweet chocolate, and sea salt. Scoop the dough using a medium cookie scoop onto a baking sheet lined with parchment or a silicone mat, placing the cookies about 1 ½ inches apart. Chill the dough for at least 2 hours in the fridge. Make the caramel while your cookies are chilling! Combine the sugar and water in a medium pot over medium-high heat. Continue stirring until the sugar begins to dissolve. Keep a very close eye on the sugar mixture – it will go from liquid to sugar crystals and then melt into an amber color liquid. This takes about 8 minutes. Once it’s an amber colored liquid, very carefully add in the butter. It will spatter and foam. Once the butter is completely melted and the caramel sauce is bubbling again, pour in the heavy cream. Again, it will spatter and foam, but keep stirring. Remove the caramel from the heat and let it cool until you’re ready to use it. It will harden a bit as it cools, so simply heat it up again and if necessary, add some water to thin it out. Preheat the oven to 325º. Bake the cookies for 13-15 minutes, or until lightly browned around the edges. Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer them to a cooling rack to cool completely before drizzling with caramel sauce.