Kathleen made these while she was home over fall break. I was in Dallas and came home and tasted them. I do NOT like coffee at all, but these cookies were great--even with the coffee in them. I didn't stop at one bite! :-)
Brown Butter Salted Caramel Mocha Cookies
2 sticks (1 cup) salted butter
1 1/4 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1 cup caramel bits
3/4 cup Nestle Semi-Sweet Chocolate Chunks
Coarse sea salt for sprinkling
1. Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, begin whisking constantly. When the butter turns brown, fragrant, and you see little brown bits at the bottom of the pan, immediately remove from heat and and transfer to a large mixing bowl. Set aside to cool.
2. Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.
3. With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes. Add the egg, yolk, and vanilla until well combined. Add the dry ingredients and mix on low-speed just until combined (It is a very thick batter. Don't be alarmed when it is hard to mix). Add the caramels and chocolate chunks and stir until just combined.
4. Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. (I realized I should have pressed them down gently- they don't spread as much you would think) Bake at 350 for 10 minutes until edges just start to turn golden brown. Sprinkle with sea salt. Cool on a wire rack.