Some people will ask you to take sides in the salty versus sweet snack battle. Those people are rigid and need to think outside the muffin tin. Are they living in a bunker? Because how else could they not know about salted chocolate?
When salted caramel chocolate everything became available at local grocers, women across the country danced a happy jig. Here now was the answer to all that ailed us seven to twenty-eight days of the month, or at least here was a way to tame the craving beast.
You can satisfy both sweet and salty cravings in one fell swoop of the spatula with salted caramel cocoa cookies. I’m not saying these cookies aren’t perfect to share with the kids, but why would you want to?
Fleur de sel for sprinkling (or coarse sea salt)
Combine flour, salt, and baking soda in a mixing bowl and set aside.
In a separate bowl beat the eggs and add the brown sugar and vanilla.
Melt coconut oil over low heat in a small saucepan, stirring in the cocoa powder.
Slowly add the melted coconut oil and cocoa to the egg, sugar, and vanilla mixture. Blend until smooth.
Add in the flour combo and mix well.
Roll dough into ping pong ball size (equals approximately one rounded tablespoon) and place onto cookie sheet.
Press pieces of caramel into the uncooked dough and sprinkle each cookie with a pinch of fleur de sel.
Bake at 350F for 9-11 minutes. The cookies will come out soft and firm up slightly while cooling.
Makes 30 cookies.
You can make this recipe with dark cocoa powder, but this time around I went with the ingredients I had handy.
* Pro Baking/Woman Tip: Always keep the cupboard stocked with ingredients to make caramel chocolate pretzels too. You just never know when you're going to need some.
Recipe adapted from She Wears Many Hats.