Chocolate Caramel Cookies

When the cookies are straight out of the oven lightly press down on the centers again with a ¼ tsp. (They may have lost their indent a little as they baked.) Scoot a circular cookie cutter/biscuit cutter around each cookie while they are still hot to give them a perfect circular shape, and to get them back to their original smaller size.

Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to completely cool.

For the Salted Caramel Sauce

- Add the granulated white sugar to a large sauce pan and heat it over medium low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. When most of the sugar has melted, but there are still a few crystalized clumps, turn the heat down to low so the melted sugar doesn’t burn. (Melting all the sugar takes around 20 minutes.)
  
  1 cup (200 g) granulated white sugar
- Once all the sugar has melted and turned golden in color, add in the butter right away. Stir quickly until the butter is incorporated.
  
  5 tablespoon (70 g) salted butter, softened
- Then add in the heavy cream and stir quickly again to incorporate everything together. (At this point if you see the butter and cream start to separate from the sugar turn the heat up to medium low and stir vigorously to combine everything together. This can happen if your butter and cream aren’t room temperature.)
  
  ½ cup (120 ml) heavy cream, at room temperature
- Lastly, add in the sea salt and vanilla and stir to combine.
  
  ¼-1/2 teaspoon sea salt (depending on preference),1 teaspoon vanilla extract
- Let the caramel simmer on low for 2-3 minutes, then remove it from the heat and allow to cool completely before using.

Assembling the Cookies

Once the cookies are cooled, fill each with a heaping teaspoon of caramel. Sprinkle sea salt on top and serve!

←precedente prossima→