I am always hesitant of anything “mocha.” I think it’s because most packaged mocha items are overwhelmingly “mocha” and I cannot stand that synthetic mocha flavor. I do find though when I make my own desserts with coffee or espresso they are always turn out amazing. These cookies also fell into that rule. These were not overwhelming in flavor & were like a really good chocolate chip cookie with that slight mocha flavor. Love!
All of these cookies got eaten before I could take a photo.
Caramel Mocha Cookies
For the Cookies…
330 grams Gluten Free 1-to-1 Baking Flour (2 ¼ cups)
1 tsp Baking Soda
1 cup unsalted butter slightly melted
1 cup Light Brown Sugar packed
1/2 cup Granulated Sugar
1 Tbsp your Favorite Coffee Grounds or instant espresso
2 large Eggs lightly beaten
2 tsp Vanilla Extract
1 cup semi-sweet chocolate chips
3 oz. chopped Bittersweet Chocolate
1 tsp Sea Salt Flakes
For the Homemade Caramel Sauce
1 cup Granulated Sugar
1/4 cup Water
4 Tbsp Butter salted or unsalted are fine!
1/2 cup Heavy Cream
Whisk together the flour and baking soda, and then set aside.
In a large bowl, mix together the butter and sugars. Next, stir in the coffee, eggs, and vanilla. Make sure you don’t overmix!
Add in the flour mixture, in 3-4 additions, mixing until just combined. Fold in the chocolate chips, bittersweet chocolate, and sea salt.
Scoop the dough using a medium cookie scoop onto a baking sheet lined with parchment or a silicone mat, placing the cookies about 1 ½ inches apart. Chill the dough for at least 2 hours in the fridge.
Make the caramel while your cookies are chilling! Combine the sugar and water in a medium pot over medium-high heat. Continue stirring until the sugar begins to dissolve. Keep a very close eye on the sugar mixture – it will go from liquid to sugar crystals and then melt into an amber color liquid. This takes about 8 minutes.
Once it’s an amber colored liquid, very carefully add in the butter. It will spatter and foam.
Once the butter is completely melted and the caramel sauce is bubbling again, pour in the heavy cream. Again, it will spatter and foam, but keep stirring.
Remove the caramel from the heat and let it cool until you’re ready to use it. It will harden a bit as it cools, so simply heat it up again and if necessary, add some water to thin it out.
Preheat the oven to 325º.
Bake the cookies for 13-15 minutes, or until lightly browned around the edges. Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer them to a cooling rack to cool completely before drizzling with caramel sauce.