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Salted Caramel Mocha Cookies


SALTED CARAMEL MOCHA COOKIES
Starbucks Copycat Recipe

Makes about 2 dozen cookies

For the cookie:
1 stick butter (at room temp)
1 1/4 cups dark brown sugar
1/4 cup sugar
3 eggs, at room temperature
1 tsp vanilla extract
12 ounces + 1 cup semi-sweet chocolate chips
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 3/4 tsp baking powder
1/4 tsp salt
2 1/2 tsp instant espresso powder
caramel (recipe follows)
enough sea salt for each cookie to get a generous pinch

Preheat oven to 375. In a stand mixer, combine butter and sugars until light and fluffy. Add eggs and vanilla and mix to combine. Melt 12 oz. chocolate chips, either slowly in a microwave or using a double boiler, until consistently full melted and smooth. Combine melted chocolate with egg/sugar mixture and beat until well combined. In a separate bowl, combine flour, baking powder, salt, cocoa and espresso powder.

Gently mix in the flour mixture by thirds into the egg/sugar mixture. Blend until well combined, fold in the remaining chocolate chips. On a parchment-lined cookie sheet, drop batter by the teaspoon full. Bake for 8-10 minutes (the cookies will still be soft when they come out of the oven). Transfer the cookies onto a wire cooling rack and cool completely. Once the cookies have completely cooled, swirl the caramel on top with a spoon and top with a generous pinch of sea salt. Store in an airtight container.

For the Caramel:
3/4 stick of butter
3/4 cup dark brown sugar
1/4 cup whole milk
A pinch of salt

In a small sauce pan, melt the butter and add sugar. Stir in the milk and add the salt. Let the caramel cool to room temp before spooning over the cookies. If the caramel is a little too thick, stir in a little more dark sugar (by the 1/4 cup) until it thickens.

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