Salted Caramel (Cocoa) Cookies

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla.

You want 3/4 cup of cocoa in total, so pour the two packages of Starbuck’s cocoa mix into a cup, and then add more regular cocoa powder to equal 3/4 cup total. Additionally, you can use three packages of the Starbucks mix instead to equal 3/4 cup.

In a separate bowl, stir together the flour (you can use all purpose), cocoa mixture and baking soda; gradually mix this into the creamed butter mixture in a stand mixer with paddle attachment.

Once the mixture is combined, pour in chocolate chunks and mix until incorporated.

Drop dough by teaspoonfuls onto cookie sheet/greased cookie pan. (use less dough for thinner cookies, and more for thicker cookies)

Bake 9-11 minutes.

When done, remove from oven and let set and cool on cookie sheet, then remove from sheet onto wire rack to cool completely. (I usually have two cookies sheets going so one can cool while I place another in the oven)

Cookies will keep in storage for a few days. That is, if they last that long!