Here’s one I can actually remember. It’s a modified version of the double chocolate salted caramel cookies that won me this year’s Ramble Bake-Off, and I’m posting it now because a) it’s delicious and b) it’s apparently National Cookie Day. I have about 3 cookie recipes I want to try out today, but this is one I can actually share today. In the background you can see another batch of cookies — those are the caramel apple cookies, which someone brought to the bake-off and were so good that I wanted to try them at home. They didn’t turn out quite the way I hoped; I guess they’re better under the heat of the sun, or warmed up in the microwave. I’m going to try making a modified version this afternoon, actually, and I’ll let you know how they are.
Salted Caramel Mocha Cookies
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- 2 sticks salted butter
- 3 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips, melted
- 1 1/4 cups chocolate chunks
- Milk Duds (or other chocolate-covered caramel candy)
- sea salt
Preheat oven to 375°F. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Cream together Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and melted chocolate. Gradually add flour mixture; mixing just until combined. Fold in chocolate chunks. Form dough into pucks about and inch and a half across around a Milk Dud center. Sprinkle with coarse sea salt and bake until edges are dry, approximately 12 minutes. Transfer cookies to a wire rack to cool completely.