• Preheat oven to 350 degrees. Spray your chosen baking pan with spray oil to prevent sticking. Remember smaller than 9x13 will make soft and chewy brownie style, and larger will make more flat, dense, crispy style.
• In a large mixing bowl, cream butter and sugars together. Add vanilla.
• Once combined add the cocoa powder. After mixing thoroughly, beat in eggs.
• In a medium bowl, mix together the dry ingredients.
• Slowly add the dry ingredient mixture to the wet mixture in the stand mixer, or by using a handheld mixer, or with a wooden spoon.
• Add in the chocolate chips and caramel bits
• Spread dough into greased pan and bake for 20-25 minutes, or until lightly goldened. Allow to cool on a wire rack and cut into squares.

To make Mocha style:

• Follow directions above, but add in the instant coffee granules when combining the cocoa powder

To make Salted Caramel style:

• Sprinkle the coarse ground salt on the top of the batter before placing in the oven

To make brownie like and ooey gooey:

• Bake in a smaller baking pan than a regular 9x13 pan (note, an 8x8 will be too small!). You may have to cook slightly longer because they are dense and the batter is deep. Use a toothpick to check for doneness.

To make crispy bar style:

• Use a much bigger baking sheet than a traditional 9x13 baking pan. See notes in post. Since these cookies are not as thick, they may cook faster. Be sure to watch them, take out when browning begins, and always check with a toothpick!

To Garnish the cookies

• Add a drizzle of melted chocolate, chocolate syrup, and / or caramel sauce before cutting into squares for an added coffee house touch!