Coffee Caramel Chocolate Cookies
Decadent Coffee Caramel Chocolate Cookies loaded with bold espresso, rich chocolate, and gooey caramel.
Ingredients
- 1 ½ cups all-purpose flour the foundation
- ½ cup unsweetened cocoa powder for deep chocolate flavor
- 1 tsp instant espresso powder bold coffee kick
- ½ tsp baking soda keeps them soft
- ¼ tsp salt balances the sweetness
- ½ cup unsalted butter melted (because butter makes everything better)
- ¾ cup brown sugar chewy texture
- ¼ cup granulated sugar for crisp edges
- 1 large egg holds it all together
- 1 tsp vanilla extract flavor boost
- ½ cup dark chocolate chips extra indulgence
- ½ cup soft caramel pieces chopped (for gooey goodness)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment. Sticky caramel disasters are not welcome.
- Whisk together flour, cocoa powder, espresso powder, baking soda, and salt. No lumps allowed.
- Beat melted butter, brown sugar, and granulated sugar until smooth. No shortcuts.
- Mix in the egg and vanilla extract until fully incorporated. The dough should look dangerously good.
- Slowly add dry ingredients to the wet mixture, stirring until just combined. Overmixing ruins everything.
- Fold in chocolate chips and caramel pieces. Try not to eat them all.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart. No overcrowding.
- Bake for 12 minutes, or until the edges are set but the centers remain slightly soft. Trust the gooey process.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Or just eat them now.
- Pair with coffee, milk, or pure happiness. No regrets.
Notes
Nutritional Values (Per Cookie)
- Calories: ~200
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 5%
- Magnesium: 4%
- Potassium: 3%
- Calcium: 3%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use dark roast espresso powder for a bolder coffee punch.
- Sprinkle flaky sea salt on top before baking for next-level deliciousness.
- Let the dough chill for 30 minutes for thicker cookies.
- Double the batch. Sharing is overrated.