2cupschocolate chips(semi-sweet, milk, or dark chocolate)
1cuplight or dark brown sugarloosely packed (220 grams)
½cupheavy cream(120 ml)
sea salt flakesoptional
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Preparing the Cookies
Prreheat the oven to 350°F (177°C). Line your cookie sheets with parchment paper or a silicone mat.
Break the bittersweet baking chocolate into pieces and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time until the chocolate is melted. The chocolate could also be melted in a double boiler. Set aside to cool.
Meanwhile, whisk the flour, cocoa, espresso powder, baking powder, and salt in a small bowl.
In a large bowl, beat the butter, brown sugar, and granulated sugar on high speed for 2 minutes. Scrape sides, then add the eggs and vanilla and beat an additional 3 minutes.
Pour the cooled chocolate into the egg mixture and beat for 2 more minutes. Add the dry ingredients and mix on low speed until just combined.
Portion the cookie dough into 2 tablespoon balls and place on the cookie sheet with 2 inches between each dough ball.
Bake the cookies for 12-15 minutes, or until the edges are set. Remove from the oven and immediately press the center of each cookie with a spoon or the handle of a kitchen utensil. (I like to use the handle of my ice cream scoop.) Cool completely.
Optional Chocolate Coating
Line the counter or a cooling rack with a sheet of parchment paper or waxed paper that is large enough to fit all of the cookies.
Place the chocolate chips into a microwave-safe bowl. Heat in 30-second intervals, stirring after each time, until the chocolate is melted.
Dip the bottom of each cooled cookie into the chocolate and allow the excess to drip off, then set on the parchment paper to cool completely.
Place the remaining chocolate in a decorating bag with a small open tip, or into a plastic sandwich bag and clip the very tip off for a small opening. Set aside until you are ready to add the drizzle to the cookies.
Place the brown sugar, butter, and cream in a medium saucepan over medium heat. Stir continuously. Once the mixture has started to boil stop stirring and allow to continue to boil for 90 seconds, then remove from heat and cool for about 5 minutes.
Pour ½ teaspoon of caramel into the indention of each cookie. Drizzle the chocolate over each cookie, then sprinkle with sea salt flakes, if using.
Refrigeration: If you need to make your dough ahead and refrigerate just set it at room temperature while the oven pre-heats so that the butter softens a little before baking. Storage: Keep the cookies at room temperature in an airtight container for up to 5 days.Freezing: The dough can be frozen up to 3 months. Thaw in the refrigerator before baking.The recipe for caramel makes a little bit more than is needed for the cookies. Nutritional information is calculated based on the use of ¾ of the caramel recipe. Enjoy the remaining caramel with a spoon!