When I worked at the French Pastry Shop I have mentioned a few times now, we had these fantastic Chocolate Caramel Cookies, which lo and behold, someone always overcooked until they were crunchy. Quelle horreur! Now, I was never actually responsible for the making of the dough of these cookies, so I actually have no idea what went into them. But cookies are often pretty similar, and I was fairly confident in my ability to mimic this wonderful cookie.
And you can now have them too. They're easy, they're delicious (we ate the whole batch in one day), and they just might be a little bit addictive. This recipe is for a small batch, and probably makes about twelve large cookies, so you don't feel too bad making them. I would also like to inform you that the cookie dough is ridiculously delicious, and if you're not afraid of raw eggs (which you shouldn't be), then there is a good chance these might not even make it into the oven. I'm now putting the whole brief recipe at the very bottom so you can consult it all at once, with some more nuanced directions along the way.
Roll out a ball of dough in your hand and then smoosh it down flatter. You can make these any size you want, really, but they expand a decent amount in the oven. My first three cookies were gigantic. Add your chopped up bits of caramel squares, or dabs of dulce de leche, or actual salted caramel sauce. It's up to you of course, but I used caramel squares as did the bakery. I'm a sucker for anything caramel, so I was generous with my bits, and added one whole square cut into quarters to this cookie. Make another small ball of dough and mash it over top to completely cover all the caramel squares.
I wasn't sure if this was necessary, so I made a test cookie with exposed caramel. Needless to say, it's very necessary. It boiled all over the place and hardened to a crisp.
These are our beauties with top and bottom combined. I added a dab of coarse sea salt on top, which I greatly encourage you to do as well. It really brings out the caramel flavour, and I'm of the opinion that salt is almost always a good idea.
My word. The ultimate chewy cookie, filled with caramel. Here's how to do it yourself:
makes 12 large cookies
- ½ cup & 3tbsp of all-purpose flour (106g)
- ¼ a cup of cocoa (50g)
- 3.5 oz of butter (salted or unsalted, adjust any added salt as needed)
- ½ cup brown sugar
- ¼ cup of white sugar
- 1 tsp vanilla
- 1 egg
- ½ tsp baking soda
- 1 tsp cornstarch
- coarse sea salt for tops
- Caramel squares, cut into four pieces, about 12 (more if you want more caramel!)
- Preheat your oven to 325F.
- Cream together sugars and melted butter. Mix in vanilla and egg until combined, but don't over mix.
- In a separate bowl, whisk together flour, salt, cornstarch, baking soda, and cocoa powder.
- Fold flour mixture into egg-sugar-butter mixture until combined. Don't panic! It will take a little while, but this is actually quite a moist dough.
- Pop into the fridge for two hours to chill, or if you're like me (impatient and having a recipe to blog), shove them in the freezer for half an hour.
- Roll dough into a ball and flatten, placing on a cookie sheet lined with parchment paper.
- Add caramel bits, sauce, or dulce de leche swirls.
- Roll out another small ball and press over the top to cover your caramel goodies. Dab with coarse salt.
- Bake for 9-10 minutes, depending on how gigantic you make your cookies.
- Let them cool for a few minutes before moving. Trust me. These cookies don't have a really fabulous internal structure, and will pull apart. Which is fine if you just want to shove them into your waiting gob (what I wanted to do) and not so good if you need to photograph them (what I had to do). At least three, sad, broken cookies were eaten in the bringing of this recipe to you.
- Bless their souls.
Please enjoy responsibly.
* This recipe was first posted on my other blog, The House of Muses.