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Brown Butter Salted “Caramel” Mocha Cookies

 


By Pratik Govind

 

Photo By: Whitney Wright

 

My ultimate weakness is a really good chocolate chip cookie (especially when you put ice cream on it…quickly scribbles note to self on a scrap of paper). And when you add two of the greatest flavors in the world, salted caramel and coffee, dreams really do come true! Now, spoiler alert: I love caramel, but I found that butterscotch chips have a greater depth of flavor, and tend to be easier to find. There are a lot of sweet ingredients here, but they are contrasted nicely with the coffee, semi-sweet chocolate, and sea salt to make a balanced dessert. Warning: if you have an Indian parent or grandparent, he or she will ask why you’re making ghee during step one.
 


 

Brown Butter Salted “Caramel” Mocha Cookies

 

Total Time

45 min

Level

Easy
 


 

Ingredients

2 sticks (1 cup) salted butter
1 ½ cups dark brown sugar
1 egg plus 1 egg yolk
2 tablespoons vanilla extract
2 ¼ cups all-purpose flour
3 tablespoons instant coffee granules
1 teaspoon baking soda
½ teaspoon salt
¾ cup butterscotch chips
¾ cup semi-sweet chocolate chunks
Sea salt for sprinkling

 


 

Instructions

 

Step 01

Preheat the oven to 350°F. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, begin whisking constantly. When the butter turns light brown, fragrant (slightly nutty and sweet), and you see brown bits at the bottom of the pan, immediately remove from heat and set aside to cool; 15-20 minutes.
 

Step 02

Mix together the flour, coffee, baking soda, and salt in a bowl and set aside.
 

Step 03

With an electric mixer, beat the butter and sugars until well combined. Add the egg, yolk, and vanilla until well combined. Add the dry ingredients in 4-5 small batches and mix on low speed until just combined. Add the caramels and chocolate chunks and stir with a spoon until just combined.
 

Step 04

Use a cookie scoop or large melon baller to place dough on a cookie sheet lined with parchment paper. Bake for 10-13 minutes until edges just start to turn golden brown. Sprinkle with sea salt and allow to set and cool.
 

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