i’m really trying to move away posting recipes on the blog.  i promise.

this is partly because i think i have something more to say than what i had for dinner last night.  it is also partly because, with a nine-month-old in toe sometimes what i had for dinner last night was a string cheese, hummus and baby carrots.  organic, of course.

but i just had to share this one.

holy moses.

salted.caramel.

mocha.

cookie.

does life get better?

salted caramel mocha cookies

(makes….well, not enough)

(derived from America’s Test Kitchen’s  chocolate chip cookie recipe)

You will need:

14 TBS butter (yes, i’m serious)

1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 tsp baking soda

1 tsp sea salt

2 tsp pure vanilla extract

1 large egg + 1 large egg yolk

1 cup unbleached AP flour

3/4 cup whole wheat flour

2 T coffee, ground extra fine

1 cup dark chocolate chips

in a medium saucepan, melt and brown butter. pour into a heat safe mixing bowl.  mix in sugars, vanilla, soda, eggs and coffee.  stir in flour till smooth.  add chocolate chips and stir.

scoop into roughly golf-ball sized portions and bake for 10-12 minutes at 375 degrees.

remove from cookie sheet and let cool.

salted caramel glaze

you will need:

2 T of butter

1/2 cup light brown sugar, packed

1/2 cup evaporated milk

1/4 tsp baking powder

1/2 tsp vanilla

1/2 tsp sea salt  (less if you’re not sure how you feel about this whole “salty-sweet” thing.)

combine butter, sugar, and milk in a medium sauce pan and cook over medium heat for roughly five minutes, until the mixture comes to a rolling boil.  remove from heat.  stir in vanilla, salt and baking powder.  whisk until mixture begins to thicken, approximately until Jesus comes back. (or, you know, 15 minutes)

drizzle over cookies.  let sit in a cool place to set the caramel.

find someone to share with.  quickly.