sea salt carmel chip chocolate cookies
Welp, Andrew has a new favorite cookie!
I was feeling’ a little crabby ( read: hormonal ) the other day and I have been known to bake to enhance my mood so I head to the pantry and I always keep some sort of chocolate chips on hand for these very moments. But as I grazed the contents of the shelf, my eyes saw the cocoa powder and I went for a chocolate coma cookie, which is not my norm!
Now, what do two ( and a half ) humans do with 2 dozen cookies ( the half doesn’t have teeth yet, FYI )? This is a problem I have often because I love to bake! LURVE IT.
I used to bring them to the nurses at the fertility doctor ( we are past those visits, HOORAY! ), send them off with Andrew to work and I sometimes take them to our neighbors ( although their daughter prefers they eat vegan…insert eye roll here ) but THESE. THESE COOKIES. Andrew declared they were my best yet, and he devoured more than he would like me to tell you about…so here, just make them yourself and try and beat his record. Pair them with all the new SunUp goodies from Target and you HAVE A PARTAY! Enjoy!
Ingredients:
1/3 cup ghee butter
3/4 cup packed brown coconut sugar sugar
1/2 cup organic cane sugar
1 tsp bourbon vanilla extract ( it’s all I had on hand )
2 eggs
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp sea salt
1 ( 10 oz ) bag of sea salt carmel chips ( I found mine at Target! #targetdoesitagain )
Directions:
1. Heat oven to 350°F. Line cookie sheet with parchment paper or baking mats - these get gooey and stick easily!
2. Mix ghee, brown sugar, sugar and vanilla in large bowl until blended. Add in eggs and mix well. In a separate bowl, mix flour, cocoa, baking soda and salt and add in gradually into butter mixture, blending well. Add alllllll of the chips! Spoon a dollop for each cookie on the cookie sheet.
3. Bake 7 to 9 minutes or until cookie is set. Do not over bake. Cool slightly on cookie sheet and then finishing cooling process on cookie sheet.
Gobble them all up!