Salted Caramel Mocha Cookies

Salted Caramel Mocha Cookies with Civilized Coffee Espresso Powder

Pumpkin Spice may be the decided flavor of fall, but Civilized Coffee Co. wants to shine light on another autumn favorite: Salted Caramel! Sea salt balanced with decadent caramel and rich chocolate creates a perfect canvas for our Civilized Coffee Espresso Powder. These salted caramel mocha cookies are soft and chewy with a sweet and salty crunch.

If you’re looking for a unique treat for the holidays, this recipe is guaranteed to impress! Pair these cookies with a fresh cup of our Civilized Coffee Medium Roast for a delectable Thanksgiving dessert!


Salted Caramel Mocha Cookies

YIELD: 20 - 24 cookies | PREP TIME: 1 hour 30 min. |

COOK TIME: 10 min. | TOTAL TIME: 1 hour 40 min.


INGREDIENTS

CARAMEL SAUCE

  • 1 cup white sugar

  • 1/2 cup water

  • 6 tablespoons unsalted butter, cubed, at room temperature

  • 1/2 cup heavy cream

COOKIES

  • 1 tablespoon Civilized Coffee Espresso Powder

  • 1 pound semisweet chocolate chips

  • 4 tablespoons unsalted butter

  • 4 large eggs

  • 1 cup white sugar

  • 1/2 cup light brown sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon baking powder

TOPPING

  • 1 tablespoon turbinado sugar

  • 2 teaspoons sea salt

RECIPE

CARAMEL SAUCE

  1. Place the sugar and water in a large saucepan over medium heat, swirling the pan gently to evenly coat the sugar with water.

  2. Once the sugar is starting to cook, only swirl the pan if there are dry spots of sugar that aren’t melting yet. Continue carefully cooking the sugar until it begins to darken, swirling the pan if necessary so it cooks evenly. It will look like a clear bubbly syrup. Stir with a wooden spoon if you see any dark spots appearing.

  3. Once the caramel begins to smoke and turn an even brown, (after about 10 minutes), remove the pan from the heat. (Note: the syrup goes from clear to brown very quickly, so act fast!)

  4. Drop in the cubes of butter and stir with a whisk until it is completely melted. Slowly whisk in the cream until the sauce is smooth. With a wooden spoon, stir along the sides of the pot to loosen any caramel stuck to the sides.

COOKIES

  1. Heat a saucepan about half full with water to a simmer. Place a glass or metal bowl on top of the sauce pan, creating a double boiler. (Make sure the bottom of the bowl does not touch the simmering water.) Add in the chocolate and butter and melt for about 5-7 minutes until smooth, stirring occasionally.

  2. In a separate large bowl, use an electric mixer on medium speed to beat the eggs and sugar until pale- about 5 minutes. Add in the vanilla, Civilized Coffee Espresso Powder and salt. Mix until combined.

  3. With a rubber spatula, fold in the melted chocolate. Then, fold in the flour and baking powder. Scrape the batter into a shallow baking dish and cover. Freeze for 1 hour or chill overnight.

  4. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Scoop heaping tablespoons of dough onto the baking sheets, placing them about 2 inches apart. Bake for 12-14 minutes until cookies are cracked on top. Let cookies cool on baking sheets for 10 minutes and then transfer to a cooling rack.

  5. Drizzle the caramel sauce onto each cookie and top with sea salt and turbinado sugar. If caramel sauce has gone firm, warm it in hot water and stir until it loosens up.

  6. Serve with a fresh cup of Civilized Coffee Medium Roast and enjoy!

Click the link below to purchase Civilized Coffee Espresso Powder for all your household coffee needs!

Recipe inspiration from Cooks and Kid.

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