Tuesday, May 13, 2014

Brown Butter Salted Caramel Mocha Cookies

I've had a lot of mediocre cookies and candies lately that didn't meet my expectations, and while my amazing coworkers will eat pretty much anything I bring, I really wanted to make sure I found something that went above and beyond, and was super extra delicious. My friend Kelly sent me this recipe on Pinterest, though I'd already had it saved for awhile, and she was adamant that I make them for a Monday. She doesn't even live in Pennsylvania, let alone work with me. But I decided she was right, so I made these.

Well. There's nothing wrong with them. They're pretty perfect. I underbaked them by about 30 seconds and that left the texture nice and soft. I was nervous putting them into the oven because the dough is VERY dry (I really don't know why) but it turned out to be fine. Everyone really liked these. I ate three of them in the middle of the day yesterday, and normally I don't eat my own stuff at work because the point is to give them to other people. Sorry, people. I liked them too much!


Brown Butter Salted Caramel Mocha Cookies
Kevin & Amanda

2 sticks unsalted butter
1 1/4 cups packed dark-brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1 cup caramel bits
3/4 cup chocolate chips
Coarse sea salt for sprinkling

1. Preheat the oven to 350 degrees F. 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.

2. Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.

3. With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes. Add the egg, yolk, and vanilla until well combined. Add the dry ingredients and mix on low-speed just until combined. Add the caramels and chocolate chunks and stir until just combined.

4. Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Sprinkle with sea salt. Cool on a wire rack.

Yield: I got about 60 cookies

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