Brownie Cookies With Caramel Drizzle
A decadent fudgy cookie that is topped with caramel. Soft and chewy, these cookies make a great dessert or snack.18
Servings: 18 cookies
Ingredients
- 1 cup dark chocolate chips
- 6 Tbsp butter
- 1 cup white sugar
- 2 eggs
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup caramel sauce
Instructions
- Preheat oven to 350℉ and line a cookie sheet with parchment paper.
- Melt the chocolate chips with the butter over a double boiler or in the microwave, until smooth and blended. *See notes
- In a large bowl or stand mixer, beat the sugar and eggs until blended and smooth. stir in the vanilla extract.
- On low speed, slowly add the melted chocolate a little at a time. You don't want to cook the eggs by adding the chocolate all at once.
- Add the flour and cocoa powder and stir until just combined and smooth. Don't overmix.
- Drop the batter on the prepared pan using a scoop or large spoon.
- Bake 12-14 minutes or until the edges of cookies are browned and the centres are still soft.
- Cool on the pan for 3-4 minutes before transferring to a cooling rack to finish cooling.
- Drizzle the caramel sauce over the top of the cookies while they are cooling on the rack. Heat the caramel slightly if it is too thick to drizzle.
- Store cookies in an air-tight container for up to 3 days.
Notes
To melt the chocolate and butter, there are two ways to do it
- Place both in a microwave-safe bowl and microwave for 30 seconds at a time until melted, stirring after each interval.
- Place a pot of water on the stove and bring to a simmer. Place the chocolate and butter in a bowl that fits on top of the pot and stir over the simmering water until melted and smooth.