A few years ago, Starbucks began offering their now famous salted caramel hot chocolate. I LOVED it immediately and thought that I would like to develop a cookie based on this amazing concoction. I started playing around with recipes, but until now, the recipe remained in beta. Of course the interwebs are now filled with varying recipes, but below is my version.
Salted Caramel Chocolate Cookies
2/3 cup sugar
1/2 cup softened butter
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 lb package of soft caramel (found at baking supply stores)
Beat butter, sugar, egg yolk, milk and vanilla until blended.
Stir flour, cocoa and salt.
Blend into butter mixture.
Chill for one hour.
Roll into ball, press center using measuring spoon.
Bake at 350F for 10-12 minutes.
Melt caramel in stove top pan on low heat. Add a couple of tablespoons? (I didn’t measure) of milk, heavy cream or half and half and stir in with caramel.
Spoon mixture into cookies immediately after baking.
Sprinkle with coarse sea salt.
Drizzle with melted chocolate (dark or milk).
Roll dough in egg white and favorite chopped nuts prior to baking.
PS. It is not on the menu at Starbucks, but if you ask for a shot of espresso with the salted caramel hot chocolate, you can turn it into a mocha! Good times!