Salted Caramel Mocha Cookie

June 8, 2015

Now I'm beginning to write and I'm blank on what to call this cookie....

I'm hoping by the end of this blog I'll have that answer.

But what if I don't? What will I do!?

So yes - all this chocolate went into my cookies.

I was food shopping - came across the candy isle. I was in Acme - not my usual food store - so I was drawn because it was "different"

I at first wanted a bag of Dove - but it was crazy expensive.

So I saw the Dove bar and I was like "WIN!"

But then I saw a few others that I HAD to have - Ghiradelli and Cadbury....

SO I got them.

Then wondered what to do with all this chocolate.....

 

COOOOOOOKIES. they're great.

 So I came up with this recipe and what's fabulous is that this recipe only makes 12 cookies. (will be working on a 6 cookie batch soon)

Just enough. 24 is always too much, to me at least! Unless this is a Christmas Party we're talking about.

 

But let's talk about the almonds.

They are Fantstic in this batter!!! 

If you don't have almonds - walnuts would be great, or if you have the extra buck macadamia would be divine.

 And then, if that isn't enough...

The cookies are topped with sea salt {of course} and drizzled with caramel!

I JUST CAN'T.

I only baked 6 of these babies - by the end of the night they were gone.

But I refridgerated the rest of the batter - which will keep for about a week (wrapped tightly) or freeze up to a month.

 

I see ice cream sanwhiches in my future tonight.......

 

 

Ingredients:

  • 6 Tbs softened butter

  • ¼ c sugar

  • ¼ c packed light brown sugar

  • 1 egg

  • 1 Tbs vanilla extract

  • 1/8 c cooled coffee (I used instant Columbian)

  • 1 ¼ c all purpose flour

  • 1 tsp baking soda

  • Pinch of salt

  • ½ c instant oats

  • ½ tsp cinnamon

  • 1 c chopped roasted almonds

  • 2 ½  c assorted chopped chocolate of your choice ( I used Milk Chocolate Dove, Cadbury Carmello, Cadbury Milk Chocolate and Ghiradelli Salted Almond Milk Chocolate)

  • Sea salt

  • Caramel Sauce

 

Directions:

  1. In a stand mixer, combine the butter and sugars until creamy.

  2. Next add in the egg and beat until fluffy.

  3. Add in next, the vanilla and cooled coffee (make sure the coffee is cooled because it will melt the butter!)

  4. When combined, turn off the mixer and add in all the dry ingredients at once – flour, baking soda, salt, oatmeal and cinnamon.

  5. Mix until JUST combined.

  6. Now add in the chopped almonds and chocolate and mix until incorporated.

  7. Now for the worst part – refridgeration. Only for an hour! Not over night J

  8. When ready to bake preheat oven to 350 degrees and grease a large baking sheet or line with parchment paper.

  9. I used a 1 inch scoop and scooped out a heaping mound of dough – 6 on a cookie sheet.

  10. Baked for 10-12 minutes until lightly browned edges and soft ontop (to get the gooey center)

  11. Test one to make sure – they continue to cook as they cool.

  12. Top with a little sea salt and drizzle with caramel and ENJOY!!!!!!

What - One's not missing :)

 

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