Tuesday, June 12, 2018

Addictive Salted Caramel-Stuffed Chocolate Cookies

If you've read this blog at all, you probably know that I belong to a group where we mail cookbooks around in a round-robin style. When I got Half Baked Harvest, I kind of skipped past all the harvesting and landed on these cookies.
Oh. My. Heck.

These are insane. They're best when slightly warm so the caramel is a little soft, but if you make them and let them cool - because eating a whole batch would be kind of crazy - you can still have that soft. center. Just pop them in the microwave for a few seconds before serving to get that soft caramel center.

I made a few other recipes from the book, but this is the one I decided to share on the blog. I don't like to share more than one recipe from a book, although most publishers are fine with up to three recipes without special permission.

This one, though, was worth saving, publishing, and making again.

Addictive Salted Caramel-Stuffed Chocolate Cookies
Adapted from Half-Baked Harvest by Tieghan Gerard

6 tablespoons (3/4 stick) unsalted butter
4 ounces bittersweet chocolate, chopped
2 cups semisweet chocolate chips
3 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder (I used black cocoa)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
24 to 48 milk chocolate caramels (I used Dove candies that were available for Easter. Dark chocolate caramels would also be nice, and a little less sweet.)
Flaky sea salt, for topping

Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined. The chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly. Note: if you're comfortable melting chocolate in your microwave, you can do that here. Melt in short bursts and stir in between. 

In a small bowl, using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, which should take 2-3 minutes. Add the vanilla and the melted chocolate, and beat for 1 or 2 minutes more, until well combined. Scrape down the sides of the bowl as needed. Note: I did this in my stand mixer, using the paddle. 

Add the flour, cocoa powder, baking soda, and kosher salt. Beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable - don't worry, it will turn into cookie dough. Cover the bowl and refrigerate for at least one hour, or overnight. Note: I left mine in the fridge longer, with no ill effect. You just don't want to forget it in there for too long.

Scoop out a scant 2 tablespoons of dough and place them 2 inches apart on the baking sheet. Flatten the dough into small disks, about 2 inches in diameter - you can grease your hands with a little oil if this gets messy.

Place a caramel in the center. Scoop out a rounded teaspoon of dough and flatten it into a disk. Place this disk on top of the caramel, pinching the layers of dough together.

Note: I followed the instructions for forming the cookies for the first batch I made, then changed gears and did it in a way that made more sense to me. So feel free to improvise. You want the caramel neatly enclosed by the dough, with the top a little thinner, and you want the cookie somewhat flat. It will spread a little during cooking, but its nice to give it a little help.
Bake for 10-12 minutes, just until set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. Note: in the second batch, I added salt before baking - it seemed easier, and the salt stuck a little better.

Let cool at least 5 minutes on the baking sheet before serving, or place them on a rack to cool completely and rewarm later.

And ... here's a little tease ...


This cake is also from Half Baked Harvest. It's a three-layer chocolate cake filled with chocolate fudge that is drizzled with caramel sauce. It's frosted with caramel frosting, and then drizzled with more caramel. This is NOT an everyday cake that you'd make for a family dinner, but if you want a showstopper for a party or event, this is it.


Yum