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To make the Caramel Mocha Brownie Cookies, gather these key ingredients: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - ½ cup brewed espresso or strong coffee, cooled - ½ cup caramel sauce, plus extra for drizzling - Sea salt for topping Each ingredient plays a vital role in creating rich flavors. The unsalted butter adds moisture, while both sugars give the cookies a sweet crunch. The eggs act as a binder, ensuring the cookies hold together. Vanilla extract enhances the overall taste, making each bite fragrant. Using all-purpose flour and cocoa powder gives the cookies their brownie-like texture. Baking powder and baking soda help them rise and become soft. A pinch of salt balances the sweetness and enhances flavor. Semi-sweet chocolate chips create melty pockets of chocolate. Brewed espresso or strong coffee adds a delightful mocha flavor. The caramel sauce brings a sweet, gooey richness, while sea salt flakes elevate the taste to perfection. With these ingredients, you are ready to create cookies that are truly irresistible. - Preheat your oven to 350°F (175°C). This is key for even baking. - Line a baking sheet with parchment paper. This helps cookies not stick. - In a large bowl, combine 1 cup of melted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. - Whisk them well until the mixture is smooth. - Now, add in 2 large eggs and 2 teaspoons of vanilla extract. - Beat this until it looks light and fluffy. - In another bowl, sift together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. - Gradually mix this dry blend into your wet mixture. - Fold gently so you keep the air in. - Stir in ½ cup of cooled brewed espresso or strong coffee. This gives a nice mocha flavor. - Next, add 1 cup of semi-sweet chocolate chips. Mix until just combined. - Use a tablespoon or a cookie scoop to portion the dough onto the baking sheet. - Leave space between each dough ball; they will spread. - Drizzle a little caramel sauce on each cookie dough ball. - Lightly swirl it in with a toothpick or skewer. - Sprinkle a tiny pinch of sea salt on top. - Bake for 10-12 minutes. The edges should be set, but the centers may look soft. - Let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To get the chewy brownie cookie you want, use melted butter. This helps create a soft, gooey center. Mix the sugars well with the butter. Make sure the eggs are at room temperature. This keeps your dough smooth and even. Don't overmix when adding the dry ingredients. Fold gently to keep air in the dough. This will help your cookies rise and stay chewy. Choosing the right chocolate or coffee can change your cookies. For a richer taste, use dark chocolate chips. You can also try a blend of semi-sweet and dark. If you like coffee, use a strong brew. Espresso adds a deep flavor. You can even experiment with flavored coffee to create unique tastes. Drizzling caramel can make your cookies look amazing. Use a squeeze bottle for control. This will help you create nice swirls on top. When swirling, be gentle. You want to mix it lightly without blending it in fully. After baking, add more caramel for a rich finish. A sprinkle of sea salt on top will balance the sweetness beautifully. {{image_2}} You can switch up the nuts in your cookies. Try using walnuts or pecans for a new twist. Both add great texture and flavor. Walnuts lend a rich, earthy taste, while pecans bring sweetness. Just chop them finely and fold them into the dough. This small change makes your caramel mocha brownie cookies even more special. If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many brands offer great options. For a dairy-free version, use plant-based butter and dairy-free chocolate chips. It still tastes amazing, and everyone can enjoy these cookies. These adjustments keep the deliciousness while meeting your dietary needs. You can make bite-sized cookies too! Just scoop smaller portions of dough onto your baking sheet. Bake them for about 8-10 minutes. Keep an eye on them to avoid overbaking. These mini treats are perfect for parties or a fun snack. Drizzle caramel on top as you would with regular cookies. Enjoy a little caramel mocha joy in each bite! To cool your cookies properly, first let them sit on the baking sheet for about five minutes. This helps them firm up. Then, move them to a wire rack. The air will flow around them, keeping them from getting soggy. If you stack warm cookies, they can stick together. Always let them cool completely before storing. You can store these cookies in an airtight container or a cookie jar. An airtight container keeps them fresh longer. It prevents air from getting in and drying them out. A cookie jar adds charm to your kitchen but may let air in. If you choose a jar, eat them quickly! Freezing cookies is a great way to keep them. To freeze, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about one to two hours. After that, transfer them to a freezer bag. When you want to eat them, let them thaw at room temperature for a bit. You can enjoy them fresh with a warm cup of coffee! Yes, you can use instant coffee. Just mix it with hot water. Use half the amount of instant coffee as espresso for the same flavor. Look for set edges and slightly soft centers. They should not look raw. The cookies will firm up as they cool. Yes, you can use chocolate sauce or peanut butter. Try different flavors to find your favorite twist. If cookies spread too much, chill the dough before baking. This helps them hold their shape better during baking. These cookies stay fresh for about 5 days in an airtight container. You can also freeze them for longer storage. This guide covered all the key steps to make delicious caramel mocha brownie cookies. You learned about the ingredients, how to mix and bake them, and some handy tips for great results. Don’t forget to try variations, like nuts or mini cookies, to switch things up. With proper storage, they will stay fresh longer, too. Enjoy your baking, and remember, every batch can be a bit different. Happy baking!

Caramel Mocha Brownie Cookies

Indulge in the rich flavors of Caramel Mocha Brownie Cookies that blend chocolate and coffee for a decadent treat! These cookies are easy to make, featuring melty chocolate chips, a hint of espresso, and a luscious caramel swirl. Perfect for any occasion, they're sure to impress your friends and family. Click through to discover the full recipe and learn how to create these irresistible cookies that combine the best of both worlds!
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Ingredients
  

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup brewed espresso or strong coffee, cooled

½ cup caramel sauce, plus extra for drizzling

Sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well blended.

      Add the eggs and vanilla extract to the butter-sugar mixture. Beat until light and fluffy.

        In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, folding gently to combine.

          Stir in the cooled espresso or coffee and chocolate chips until just combined.

            Use a tablespoon or a cookie scoop to portion the dough onto the prepared baking sheet, leaving space between cookies as they will spread.

              Drizzle a small amount of caramel sauce on top of each cookie dough ball and lightly swirl it in with a toothpick or skewer.

                Sprinkle a tiny pinch of sea salt over each cookie.

                  Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers will look slightly underbaked; they will continue to cook on the baking sheet.

                    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                        - Presentation Tips: For an extra touch, drizzle some additional caramel sauce over the cooled cookies and sprinkle with a pinch of flaky sea salt before serving. Arrange them on a decorative plate for a delightful display!