pen rainbow

Tuesday, May 28, 2013

Tuesday's Cupboard—Brown Butter Salted Caramel Mocha Cookies Follow-Up

Last week I posted the recipe — This week I made them!


Like classic chocolate chip with a mocha-butterscotch twist

Click HERE for the recipe (originally from Kevin & Amanda.com)

OMIGOSH, these are so good!  This is a coffee-flavored (mocha) cookie.


My Substitutions

COFFEE
The recipe calls for 2 tablespoons of instant coffee granules.  I used a tablespoon of Starbucks Mocha instant coffee, which is a blend of sugar, coffee & chocolate flavorings, plus a tablespoon of regular Starbucks medium-strength instant House Blend.

CARAMEL BITS
These were not available at Safeway, so I substituted Nestle butterscotch chips.

CHOCOLATE CHUNKS
Again, not on the shelf at Safeway, so I substituted Nestle semi-sweet chocolate chips

SALT
I used flaked salt instead of sea salt because flaked salt is smaller & flatter and fits into the nooks and crannies better than the rock-style sea salt.  A little goes a long way, so just a sprinkle will do.  Also, because the cookies have a relatively smooth surface when they are done, the salt will roll right off if you don't get it onto the cookies immediately.


Things to Know
The cookie dough is very dense, and the chips don't want to stick to the dough, so I rolled them into balls and then flattened them by hand before baking.  They turn out like the big, hearty cookies you get in a deli.

I baked mine on a SILPAT instead of parchment.  Mine took about 14 minutes to bake, rather than 10 minutes as instructed in the recipe.  Mine did not brown on the edges, either.  I just took them out when they appeared to be firm, and they smelled like they were done.


Brown the butter

Dry ingredients — flour, instant coffee, baking soda & salt

Everything except the eggs

My favorite measuring spoons from Asilmar


Nestle semi-sweet chocolate chips + Nestle butterscotch chips

Hot out of the oven!  Time to sprinkle on the salt