Holidays at the Jungle
Brown Butter Mocha Cookies with Sea Salt and Caramel
Ingredients (makes 2 dozen)
2 sticks (1 cup) unsalted butter
1 ¼ cups packed dark brown sugar - you can use light brown
¼ granulated sugar
1 large egg + one egg yolk
1 tablespoon vanilla extract
2 ¼ cups all purpose flour
2 tablespoons instant espresso powder
1 teaspoon baking powder
½ teaspoon salt
1 cup caramel bits
¾ - 1 cup coarsely chopped Dark Chocolate with Almonds
Coarse sea salt for sprinkling on top
Preheat the oven to 350°F.
Place butter in a sauce pan over medium heat.
Stir and watch carefully.
When the butter begins to turn brown and fragrant, remove from heat and pour into the bowl of a stand mixer to cool for 5 - 10 minutes.
While butter is cooling, combine the flour, coffee, baking soda and salt in a bowl.
When the butter has cooled, add the sugars and beat until well combined - at least 2 minutes.
Add the egg, yolk and vanilla until combined.
Add the dry ingredients and combine on low speed until just mixed.
The caramel bits and chocolate chunks can be mixed in gently by hand.
On a parchment lined baking sheet, use a 1.5 tablespoon cookie scoop to make balls of dough. Eight scoops of dough per pan.
Sprinkle lightly with coarse sea salt.
Bake for 9 minutes and then check to see that the edges are brown and the dough is not shiny.
Bake an additional 1 to 2 minutes if more time is needed.
Cool on the sheet for 5 minutes and remove to a rack.