These Chocolate Espresso Salted Caramel Cookies are amazing! I tried them at a brunch I went to a couple of weeks ago at a friends apartment and had to have the recipe. They are sweet and savory and just perfect.
- 2 1/2 sticks unsalted butter, softened
- 1/2 cup cocoa powder
- 1 tsp instant espresso powder
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 1/4 all purpose flour
- 1 (14-ounce) bag soft caramel candies
- 1/4 cup heavy cream
- 1/2 teaspoon flaky sea salt
Preheat to 375.
Melt 4 tbsp of butter in a saucepan and stir in cocoa powder and espresso until it forms smooth paste.
Beat remaining butter with sugar, salt and cocoa mixture until fluffy (1 minute). Add egg yolks and vanilla and mix until combined. Add flour in 3 additions and combine to form a dough. Divide dough into 3 disks, wrap in plastic wrap and refrigerate for least 1 hour (dough is easier to work with cold).
Roll out and cut cookies and bake 10 to 12 minutes on a parchment lined baking sheet. Allow cookies to cool.
Melt caramels and heavy cream in saucepan, stirring constantly. With a spoon, top cookies with caramel and sprinkle with sea salt.
Prepare to eat the illest cookies ever!