- 1/2 cup butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tbsp instant coffee
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tbsp milk
- 3/4 cup chocolate chips
- 12 1-inch long soft caramels, chopped into thirds
- Sea salt
- Use a handheld or standing mixer on medium speed to beat the butter until lighter in color and fluffy, about 20 seconds. Add the sugars and beat until creamed together on medium speed, for another 30 seconds. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
- In a separate bowl, mix together the flour, cocoa powder, instant coffee, baking soda, and salt.
- Over medium-low speed, mix the dry ingredients into the wet ingredients. The dough will be very thick. Mix in the milk, chocolate chips, and half the caramels by hand.
- Cover the dough with saran wrap in a bowl and refrigerate for at least an hour, up to 36 hours.
- After the dough has chilled, preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls a bit larger than a tablespoon each and arrange a few inches apart on the prepared baking sheets. You should have 16 cookies. Press the remaining caramels into the top of dough. Lightly sprinkle sea salt over cookies.
- Bake in preheated oven for 12-15 minutes. Cookies should be soft and fudgy. Lightly sprinkle with just a little more sea salt.
- Let cool for a few minutes on the baking sheets then remove to wire racks to cool completely.
I like to use mini chocolate chips for this recipe because I find that they compete less with the caramels and just add to the richness, but this is totally optional!