Chocolate and Salted Caramel Cookies with Dark Chocolate Drizzle

GREETINGS FROM TEXAS, YA’LL!

I don’t think I’ve mentioned this yet, but my boyfriend and I moved to Austin at the end of October. While I will miss my family and friends in Wisconsin, I can’t wait to explore the city and, most importantly, break in my new kitchen!!

In the meantime though, I’m excited to share my newest recipe: Chocolate and salted caramel cookies with a dark chocolate drizzle.

I might be overexaggerating, but these cookies are one of my favorites. They are insanely chocolatey with a delicious hint of salt from the salted caramel chips. And don’t even get me started on the dark chocolate drizzle!!

I hope you enjoy these chocolate and salted caramel cookies with a dark chocolate drizzle as much as I do! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 3 hours 30 minutes (includes chill time)
Cook time: 12 minutes (per batch)
Total time: 5 hours
Yields: ~20 cookies

Ingredients for the Chocolate and Salted Caramel Cookie:

• 113 grams (1/2 cup) unsalted butter at room temperature  
• 100 (1/2 cup) grams granulated sugar 
• 100 grams (1/2 cup) packed light brown sugar 
• 1 egg
• 4 grams (1 tsp) vanilla extract 
• 125 grams (1 cup scooped and leveled) all-purpose flour 
• 51 grams (1/2 cup plus 2 Tbsps) natural unsweetened cocoa powder
• 5 grams (1 tsp) instant espresso powder
• 4 grams (1 tsp) baking soda
• 3 grams (1/2 tsp) kosher salt 
• 1 Tbsp milk
• 225 grams (1 1/4 cups) salted caramel chips
• 10 ounces dark chocolate melting wafers (for the drizzle)

Instructions:

• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• In a small bowl, combine the eggs and vanilla extract. Add to the butter mixture and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, cocoa powder, espresso powder, baking soda and salt. Add to the wet ingredients all at once and mix on low for about 30-45 seconds. Add the milk and then the salted caramel chips and mix on low just until combined. Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for at least 3 hours (or overnight).
• Remove dough from the refrigerator and allow to sit out for 10-15 minutes to soften a bit so it’s easier to scoop.
• Preheat the oven to 350°F.
• Using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet lined with parchment paper a few inches apart (note: the dough will be sticky). Bake for 12 minutes (or until the sides start to firm up and center is still soft). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Once the cookies are cooled, melt the dark chocolate melting wafers according to package instructions (note: I find it’s easiest to melt the wafers in a microwave-safe measuring cup so it’s easier to drizzle with). Using a measuring cup or a fork, drizzle the chocolate over the cooled cookies, adding as much or as little chocolate as you like. Let the cookies sit for 10-20 minutes to ensure the chocolate sets.
• Enjoy!