Coffeehouse Caramel Dark Chocolate Latte Cookie Food

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COFFEEHOUSE CARAMEL-DARK CHOCOLATE-LATTE COOKIE



Coffeehouse Caramel-Dark Chocolate-Latte Cookie image

These taste like my favorite coffee house drink in cookie form. They're crispy outside, but soft in the middle. -Angela Spengler, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 12

6 tablespoons butter, softened
1/3 cup shortening
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
2 tablespoons hot caramel ice cream topping
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
4 teaspoons dark roast instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups (9 ounces) dark chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 123 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 76mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

COFFEE CARAMELS WITH DARK CHOCOLATE



Coffee Caramels with Dark Chocolate image

Provided by Food Network

Categories     dessert

Time 9h25m

Yield about 6 1/2 dozen pieces

Number Of Ingredients 11

Cooking spray
2 cups heavy cream
1 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1/2 cup light brown sugar
6 tablespoons unsalted butter
1 1/2 tablespoons finely ground espresso powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 cups dark chocolate chips, melted
Chocolate wafer cookie crumbles, for garnish

Steps:

  • Lightly spray the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang; lightly spray the parchment with cooking spray. Set aside. Prepare a large heatproof bowl of cold water that will accommodate the bottom of a large heavy saucepan.
  • Place the cream, granulated sugar, corn syrup, brown sugar, butter and espresso powder in a large, heavy saucepan. Bring the mixture to a light boil over medium-high heat, stirring until the sugars have dissolved and the butter is melted. Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick and bubbling and reaches a temperature of 245 degrees F on a candy thermometer.
  • Remove the saucepan from the heat and immediately stir in the vanilla and salt. Cool the caramel to room temperature by placing the bottom of the pan in the prepared water bath.
  • Pour the caramel into the prepared baking pan and let stand, uncovered, until set, at least 8 hours.
  • Lift the caramel out of the pan using the parchment overhang, and slice into 1-inch cubes.
  • To finish, dip the bottom half of each caramel into the melted chocolate. Top with cookie crumbles. Set aside until set, about 30 minutes

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