Salted Caramel is one of my favorite flavors of fall. When I saw these cookies on Kevin & Amanda’s blog I knew I had to make them! Because I Have little patience, I didn’t wait for my browned butter to cool before mixing the cookie dough. My chocolate chips melted and made more of melded brown cookie, but the flavors were still excellent! I added a few chocolate chips to the top, but next time I’ll wait for the butter to cool. I’m all about chocolate chunks in my cookies. 🙂 Hope y’all are having a wonderful week!!!
Brown Butter Salted Caramel Mocha Cookies
Recipe from Kevin & Amanda
2 sticks of salted butter
1 1/4 cups packed brown sugar
1/4 cup sugar
1 large egg and 1 egg yolk
1 Tablespoon vanilla extract
2 1/4 cups flour
2 Tablespoons of instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1 cup caramel bits
1 cup chocolate chunks or chips
Coarse sea salt for sprinkling
Preheat the oven to 350. 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, remove from the heat and transfer to the mixing bowl. Allow the butter to cool.
Whisk the flour, coffee, baking soda and salt in a bowl and set aside.
In your mixer beat the butter and sugars until the are well combined, about 3 minutes. Add the egg, yolk and vanilla. Add the dry ingredients and mix on low until just combined. Stir in the caramel and chocolate chunks.
Use a medium (1.5 TBSP) cookie scoop to place dough on a parchment lined cookie sheet. Bake at 350 for 10 minutes until the edges start to turn golden brown. Sprinkle the cookies with sea salt immediately and cook on a wire rack.