Ingredients
▢2 cup sticks unsalted butter 1 OR 16 tablespoons
▢4 ounces milk chocolate chopped
▢1 1/2 cups granulated sugar
▢2 tablespoons instant coffee
▢1 tablespoon vanilla extract
▢2 tablespoons kahlua (optional but not really!)
▢4 large eggs
▢1 cup unsweetened cocoa powder
▢1 cup all-purpose flour
▢1/4 teaspoon kosher salt
▢1/2 cup nutella
Salted Coffee Caramel
▢1 cup black coffee
▢1 1/4 cups brown sugar add 1/4 white sugar if you like a sweeter cookie
▢1 cup canned coconut milk or heavy cream
▢2 tablespoons butter
▢1 tablespoon Kahlua
▢maldon salt for sprinkling, flaked sea salt
Instructions
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To make the the caramel add the coffee and brown sugar in a medium sauce pot. Bring to a boil and boil 5 minutes or until the mixture has reduced to 1/3 cup. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F. Remove from the heat and stir in the Kahlua and a pinch of salt, set aside.
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