Bready or Not: Caramel Mocha Cookies

Posted by on Sep 20, 2017 in Blog, Bready or Not, chocolate, cookies | 0 comments

It’s been too long since I featured a hardcore chocolate recipe, so let’s make up for that in a big way with these Caramel Mocha Cookies.

Bready or Not: Caramel Mocha Cookies

“I have this great looking recipe I want to try,” I told my husband. “Can you make it without nuts?” he asked, citing that a co-worker was allergic.

Bready or Not: Caramel Mocha Cookies

So I set about modifying the recipe, and realized this would be a good use for some leftover caramel bits I had in the cupboard. As I read over the full magazine clipping for the recipe, though, I noticed something weird.

Bready or Not: Caramel Mocha Cookies

It had a truly egregious typo: it asked the baker to start preheating the oven in step one, then to place the dough to chill for several hours or overnight. Oops.

Bready or Not: Caramel Mocha Cookies

Therefore, this is greatly modified from the original in the December/January AllRecipes magazine.

If anyone ever comes across an error like that in one of my recipes, please let me know!

Bready or Not: Caramel Mocha Cookies

These are chocolate cookies that will delight any chocoholic: dough loaded with melted chocolate and espresso powder, then packed with more chocolate chips. The caramel adds a touch of a different sweetness, and a different texture besides.

Bready or Not: Caramel Mocha Cookies

Bready or Not: Caramel Mocha Cookies

These cookies feature dough loaded with melted chocolate and espresso powder, and chocolate chips, too. Use caramel bits or chopped caramels. Note that this recipe needs several hours up to a day of chilling time.

  • 2 cups semisweet chocolate chips, divided
  • 2 Tablespoons espresso powder
  • 2 teaspoons water
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 3/4 cup caramel bits

Melt 1/2 cup of the chocolate in a bowl in the microwave. Stir until smooth; let cool. In another bowl, mix together the espresso powder and water.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the butter and sugars until creamy. Add the hydrated espresso, followed by the egg. Pour in the cooled melted chocolate. Gradually stir in the dry mixture until just mixed. Fold in the remaining 1 1/2 cups chocolate chips and the caramel.

Wrap the dough with plastic wrap and let it chill for a few hours or overnight.

Preheat oven at 350-degrees. Scoop tablespoon-sized dough balls onto a cookie sheet, with space for each to spread. Bake for 10 to 12 minutes. Let stand to set 5 to 10 minutes, then transfer to a cooling rack.

OM NOM NOM!

Bready or Not: Caramel Mocha Cookies

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