Salted Caramel Hot Chocolate and Cocoa Nib Cookies {Neighbor Gift}

Starbucks, eat your heart out!

My dear friend Holly knows me well.  Really well.

When I am down she can perk me up and the best advice she’s ever given me is to go eat some chocolate.  This, my friends, is her “I’m having a lousy day and the kids are driving me nuts and I’m late to an appointment and oh, what’s the use” chocolate pick me up.

Everyone should have a friend this awesome.

Hi! This is Holly, the Mom in PheMOMenon.com. I’m absolutely thrilled to be sharing two of my family’s favorite recipes with you here on darling Krista’s site! Krista and I finally met in person this past summer and I feel like I’ve known her my whole life! I adore her and was completely delighted when she asked if I would like to guest post for her while she was away for a couple of days enjoying some much deserved me-time – well, her-time, not ME… well… you get it!

Speaking of me-time – yes, me this time, and well, YOU too for that matter! – savoring a good cup of hot chocolate and a couple cookies - or three – is quite probably my most favorite way to steal a little bit of time for me. I’ve said it before, and I’ll say it again, but this Mama is a whole lot nicer when she’s had a bit of chocolate!

I actually came up with this recipe last year in a large quantity to make as Christmas gifts for the teachers at my son’s school. We loved it so much that we now make it and keep it on hand for us too! I love having it as a mix so that I can make a cup very quickly when I want it without having to go through a big batch to get the same effect.

While it may sound a little intimidating to melt dry sugar in a pan to make the caramel for the mix, it’s really not. If you keep your heat down a bit until you are comfortable and just don’t walk away from the pan I think you’ll find that making dry-method caramel is quite fun and satisfying – it is definitely kitchen magic! (Speaking of kitchen magic, if you want to get fancy you can even make a few caramel corkscrews of your own and play with the sugar a bit more – go on, be brave!).

As for the cookies, these are my son’s absolute favorite chocolate chip cookie. He loves the pure chocolate taste of the cocoa nibs in with the chocolate. The cookies are slightly on the crisper side, but you can under-bake them just a bit like I do so that they stay soft (or bake them longer for a kind of shortbread cookie). They have a great flavor and texture to them and are fun to make because they are actually cut out of the dough after it is rolled just a bit for a very neat and uniform look.

I hope you enjoy these recipes and take a little time for you this weekend! After all, the weather is now officially turned colder and that means it is prime time for treats that will warm you up.

Salted Caramel Hot Chocolate Mix

For the Caramel:

1 1/4 cup sugar

1 tablespoon pure vanilla extract

1 tablespoon fine sea salt

Line a baking sheet with lightly oiled parchment or foil, set aside. In a medium pan, preferably non-stick, place the sugar over medium heat and allow it to melt gently without stirring. The edges and underneath will start to melt first and caramelize, you can then very gently jiggle the pan to help more of the sugar melt in to the mixture. This will only take 4 to 5 minutes at the most so don’t walk away, just watch your sugar melt into caramel and let it get to a medium golden color then remove from the heat and add the vanilla and sea salt. It will bubble a bit, so be careful and swirl the pan to mix it just a bit. It’s not really important if it mixes in because it’s all going to be pulverized in the food processor when hard. While the caramel is still liquid, pour it out onto your lined baking sheet and allow it to harden and cool completely, about 30 minutes. Use the bottom of your pan, a mallet, or rolling pin, to tap the caramel a few times and break it up into smallish pieces that you can easily fit into your food processor. Place the caramel shards into the food processor and with the lid completely closed allow the caramel to be pulverized into a fine powder – it will be loud at first and then more quiet as the caramel is turned into caramel powder. Don’t open the lid of the food processor until the powder has settled. This will all only take about 4 minutes. Now you’re ready to make this into the Salted Caramel Hot Chocolate Mix…

Add the following to the caramel powder in the food processor:

3/4 cup unsweetened cocoa powder (preferably good-quality Dutch process)

1/2 cup nonfat dry milk powder

1/4 cup cornstarch (optional – makes for a creamier, thicker finished product and also helps your mix not clump in storage)

1/2 cup packed dark brown sugar

Pulse the mixture a few times to chop and combine thoroughly, then process for 15 seconds until combined and powdery.

To the cocoa/caramel mixture add:

6 ounces good-quality bittersweet chocolate, coarsely chopped (preferably from a block, but chocolate chips will work too)

Pulse the mixture a few times to chop and combine, then allow to process for 15 to 30 seconds more or until the mixture is all combined and powdery. Don’t process it so long though that you start to melt the chocolate in your food processor.

Store the mixture in an airtight container for up to 1 month. Makes 4 cups of mix – enough for 16 servings approximately.

To make a cup of Salted Caramel Hot Chocolate:

Add 3 to 4 tablespoons of mix to 1 1/4 cup hot milk and whisk or stir well. Top with whipped cream and caramel corkscrews for a pretty treat!

Cocoa Nib Chocolate Chip Cookies

SOURCE: Adapted slightly from Food & Wine by Holly at PheMOMenon.com

Ingredients

  • 2 3.5 ounce bars of bittersweet or milk chocolate with cocoa nibs in the bar, finely chopped - OR add 2 tablespoons of chopped cocoa nibs + 6 ounces bittersweet or milk chocolate, finely chopped
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 oz or 16 tablespoons) unsalted butter, room temperature softened
  • 1 cup sugar
  • 1/4 cup packed dark brown sugar
  • 1 large egg yolk
  • 1 1/2 teaspoon pure vanilla extract

Instructions

  1. In a medium sized bowl whisk together the flour, baking soda and salt and set aside.
  2. In the bowl of a stand mixer fitted with paddle attachment (or using a hand mixer and large bowl), beat the butter and sugars at medium speed until light and fluffy, about 4 minutes. Beat in the egg yolk and vanilla, scraping down the sides of the bowl as needed. Add the flour mixture a little at a time on low speed until combined then fold in the chopped chocolate. Divide the dough in half place each dough half on a large piece of plastic wrap and pat the dough into a round, wrap tightly and refrigerate for 15 minutes.
  3. Preheat the oven to 350 degrees F with the racks in the upper and lower thirds of the oven. Roll the slightly chilled dough out on a lightly floured surface to about 1/4-inch thick (or thinner for crispier cookies). Use a 2-inch round cutter (or for mini 'button' sized cookies use a 1-inch round cutter), cutting out rounds as close together as you can. Arrange the cutout cookies on large baking sheets, about 1 inch apart. Gather the scraps of dough together and repeat the process until all the dough has been cut. You could also cut out with other shapes - hearts, stars, etc.
  4. Bake the cookies in batches - 18 to 20 minutes for 2-inch cookies, 9 to 11 minutes for 1-inch cookies or until just golden brown for a slightly softer cookie, or longer for a crispier cookie. Remember to rotate the baking sheets half way through the baking time. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to cooling racks to cool completely.
  5. Makes about 6 dozen cookies. The dough can be made ahead and wrapped tightly, stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. Baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.
http://www.budgetgourmetmom.com/salted-caramel-hot-chocolate-and-cocoa-nib-cookies/

Hugs,

Holly at PheMOMenon.com

Comments

  1. Holly-how nice of you to fill in for Krista on one of her more chaotic days! You did bring some tasty recipes. Either of these would be a tasty escape from those days when life gets too crazy. I have all the ingredients and have saved the recipe. I wish both of you a wonderful day.

    • Holly says:

      Hi Tina,

      Thanks! Krista is a total sweetheart, so it was great to help her out (especially since she helps keep me sane most days!). I hope you do try the recipe, it really is our absolute favorite!

      Holly @ PheMOMenon.com

  2. Curt says:

    Very interesting with the salt. I’ll try this. Especially considering I’m watching our first snow right now. Good timing!

    • Holly says:

      Hi Curt,

      The salt is a surprising addition, but it really just brings out the deep flavors of the caramel and enhances the flavor of the chocolate. I do like to be able to detect it, so if you are on the fence on how much you’ll like it or not, I would start out with a smaller amount in the mix and then make a cup of hot chocolate and see if you want to adjust the remaining mix. Honestly, it is going to be great with or without the chocolate. Enjoy!

      Holly @ PheMOMenon.com

  3. Mary Garnes says:

    Wow! Holly, that’s incredible. I’m awed by the twisties, and what a cute idea for teacher presents. I love the caramel, and can’t wait to try making it.

    • Holly says:

      Hi Mary,

      Those caramel corkscrews were seriously fun to make. If you end up making this for a party, they look really impressive in a glass bowl or cup as a garnish, but you’ll need to make them on the same day you want to serve. They are fairly fragile and especially dissolve overnight! Happy Holidays!

      Holly @ PheMOMenon.com

  4. Nothing like hot coco and cookies to brighten any day, great recipes!

    • Holly says:

      Hi dude ;)

      Yep, I totally agree. I hope you’ll give them a try the next time you need a little pick-me-up (or know someone else who does!). Thanks!!

      Holly @ PheMOMenon.com

  5. Can’t wait for the weather to get below 70 here in the blazing desert to enjoy a nice hot cup of cocoa! Sounds divine!

  6. Jennifer @ Mother Thyme says:

    What a great idea! I am getting my list of goodies ready for holiday gift baskets and this would be the perfect addition! :)

  7. Holly says:

    Hi Jennifer,

    I know anyone you give this too will love it! It has become a real favorite to our holiday gift ideas. I suggest you go ahead and make some homemade marshmallows to go with it – you’ll look like a total rock star!

    Holly @ PheMOMenon.com

  8. Ooo I love this with the cocoa nibs! Nice to meet Holly the mom.

    • Holly says:

      Thank you! We love those cookies too. The nice thing is that even though it’s hard to just find cocoa nibs at most stores, it’s not as difficult to find chocolate bars with them! I hope you give them a try!

  9. Dajana says:

    Chocolate and caramel is a combo made in heaven, it would pick me up in any situation. Just great, can’t wait to give it a try. Thanks for sharing

  10. That hot chocolate sounds amazing! And those caramel corkscrews? How cool are those? I have never seen them before.

Trackbacks

  1. [...] has already been proven here on BGM with the Salted Caramel Hot Chocolate gift idea Krista let me share last month.  Here is another cookie recipe to go along with it and [...]

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