Double Chocolate Caramel Espresso Cookies
These Double Chocolate Caramel Espresso Cookies are an irresistable treat. The bold, rich flavours of these soft cookies are the stuff chocolate dreams are made of.
Ingredients
- 1 cup Butter, softened
- 1 cup Light brown sugar, packed
- ½ cup Granulated sugar
- 2 Eggs, large
- 2 teaspoon Pure vanilla extract
- 1 tablespoon Espresso powder
- ¾ cup Dark cocoa powder
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Cornstarch
- 1 cup Dark chocolate chips, plus more for garnish
- ¼ cup Caramel Store-bought or Homemade recipe - see recipe notes
Instructions
- In a large bowl, combined butter, brown sugar and granulated sugar. Beat with an electric mixer until light and fluffy.
- Add egg, vanilla extract and espresso powder. Beat with electric mixer until well combined.
- In a separate bowl, whisk cocoa powder, flour, baking soda, baking powder, salt and cornstarch. Add dry ingredients to wet, and beat until well combined. Stir in chocolate chips. *dough will be sticky - this is normal*
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Once the dough has chilled, preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a 2 ounce cookie scoop or a large spoon to scoop out cookie dough balls, drop them 2 inches apart on your prepared cookie sheet. Bake for 12-14 minutes, or until the edges are firm to the touch.
- Cool for a 2-3 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
- Once cookies have cooled, drizzle lightly with caramel sauce. *Homemade caramel recipe linked in recipe notes. Store-bought caramel optional*Enjoy!
Nutrition
Calories: 295kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 46mgSodium: 258mgPotassium: 176mgFiber: 2gSugar: 23gVitamin A: 344IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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