Chocolate Caramel Cookies

For the Chocolate Cookies

• • In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.
    1 ½ cups (188 g) all-purpose flour, spooned and leveled,½ cup (40 g) Dutch-process cocoa powder,½ teaspoon baking powder,½ teaspoon sea salt
  • In a large bowl, cream the butter, brown sugar, and granulated white sugar together with an electric mixer on high speed. (You can also use a stand mixer with a paddle attachment.)
    ¾ cup (168 g) unsalted butter, softened,¾ cup (165 g) light brown sugar, packed,¼ cup (50 g) granulated white sugar

• • Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2. minutes.
    2 egg yolks, at room temperature,1 ½ teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
  • Scoop the dough in 32 portions with a tablespoon-size cookie scoop and roll into balls. Directly after rolling into a ball, press each with a ¼ teaspoon to make an indent. Chill the dough for one hour.
  • Preheat the oven to 350 degrees 15 minutes before you’re ready to bake the cookies.
  • Arrange 12 cookies per large, parchment paper lined baking sheet.
  • Bake the cookies for 9-11 minutes. (I think 10 is perfect.)