Salted Caramel Double Chocolate Cookies
Double chocolate chewy cookie with caramel on top
chocolate, chocolate chip, cookies, gluten free
browned and cooled to room temperature
flour or gluten free all purpose flour
cut in half
course sea salt for the top of the cookies
Brown the butter in a saucepan, and let cool until room temperature.
Preheat the oven to 375° and line two baking sheets with parchment paper.
In a large mixing bowl, beat the sugar and butter together for one minute. Add in the eggs and vanilla and mix until well combined.
In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Add this to the wet ingredients and mix until just combined, then add the chocolate chips.
Scoop the dough out into 1.5 tbsp sized balls. Press the caramels into the top of the cookies. Place the cookies on the baking sheet 2" apart and bake for 8-9 minutes.
Take the cookies out of the oven and bang the cookies on the counter. This will deflate the cookies. Sprinkle with the course sea salt to your liking. Transfer to a wire rack to cool completely.
Use Bobs Red Mill gluten free all purpose flour to makes these gluten free.