Dark Chocolate Sea Salt Caramel Gingerbread Cookies 1 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon molasses
3 ounces unsweetened chocolate, melted
3/4 cup dark chocolate chips
4 tablespoons caramel syrup
1/4 teaspoon sea salt
In a medium bowl, sift together flour, cocoa powder, baking powder, salt, ginger, cinnamon and clove. In a large mixing bowl, on medium speed, beat together butter, brown sugar and vanilla until creamy and smooth. Beat in egg, molasses and chocolate until well combined. Reduce mixer speed to low and beat in dry ingredients until just combined. Stir in chocolate chips until combined. Chill dough 1 hour or until cold.
Heat oven to 350 degrees F.
Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart. Bake 12-14 minutes or until crisp. Cool 1 minute before transferring to wire racks to cool. Cool cookies 15 minutes. Drizzle caramel on cookies; sprinkle with sea salt.
Makes 40 cookies
Haven't tried chocolate in my ginger cookies but those look wonderful.
ReplyDeleteBest Christmas card ever - what a handsome kitty he is. :)
Thanks, Linda! I agree!
DeleteI love caramel, chocolate, and salt and adding them to gingerbread cookies sounds mouthwatering!!
ReplyDeleteI agree! They're tasty.
Deletepretty, pretty kitty and pretty cookies to boot. caramel gets me every time.
ReplyDeleteThank you, Grace!
DeleteThese look great -- I'll make them for our eggnog party next year!
ReplyDeleteThanks, Tom! I want to go to your eggnog party. That sounds like fun.
Delete