And the Winner Is:…………..CHOCOLATE CARAMEL COOKIES
I am lucky enough to have many friends who love chocolate and caramel as much as I do. We have been inundated with chocolate around the Urbnspice Kitchen for several weeks with the launch of two cookbooks. With the Oscars being the focus on the entertainment of the evening, making some very special cookies seem to go hand in hand with the celebrations.
I am reminded of a quote by Forrest Gump, where he stated, “Life is like a box of chocolates – you never know what you’re gonna get!”
We don’t know what the outcome of the Oscars will be, but we can anticipate that it will be exciting, confirming and surprising. To follow that theme, I want to share with you a very special surprise cookie from our latest book, “Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares”. As far as we are concerned, these cookies are already winners around here. What will you be surprised with while watching the Oscars?
CHOCOLATE CARAMEL COOKIES
CHEF TALK: This is a cookie with a surprise inside! The fudge-like exterior hides a decadent ooey-gooey melted caramel. This is a great cookie to make with children. Serve with slices of watermelon for a great summertime treat. The cookies freeze very well.
Makes: Approximately 80 tiny cookies or 40 larger cookies
- 4 oz. bittersweet (70%) chocolate, chopped (120 g)
- 3/4 cup unsalted butter, at room temperature (180 g)
- 1 cup granulated sugar (210 g)
- 2 eggs, large
- 1 tablespoon pure vanilla extract (15 ml)
- 2 cups all-purpose flour (300 g)
- 1/2 cup unsweetened cocoa powder (45 g)
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (4 g)
- 1/2 teaspoon salt (4 g)
- 3 chocolate covered caramel bars (each 52 g), chilled Or: 24 – 40 soft caramels
- Preheat the oven to 350oF (175oC) or 325oF, if using a convection oven.
- In a bowl, over a saucepan of barely simmering water (bain-marie), melt the chopped chocolate, stirring until fully melted. Let cool.
- For the filling: break the chocolate bar into equalized sections and chill until needed.
If you are using soft caramels, remove the wrappers and cut them in half. Set aside.
- With a mixer, using a paddle attachment, cream the butter and sugar until light and fluffy.
- Scrape the mixing bowl with a spatula, and add the eggs and pure vanilla extract. Blend until smooth.
- In a separate bowl, combine the flour, unsweetened cocoa powder, baking powder, baking soda and salt. Mix on low speed until well blended.
- Chill the dough for at least 30 minutes or until it is firm enough to shape. When the dough has sufficiently chilled to handle, roll the dough into 1 inch balls (about 1 tablespoon).
- Flatten and place one piece of the chocolate bar (or one caramel) into the centre and seal the dough around the chocolate. For tiny cookies (about 1 teaspoon), use one-half of a caramel. Re-roll the cookie in your hands, if necessary, into a nice, round ball.
- Place seam side down, onto a parchment paper-lined baking sheet. Do not flatten the cookie.
- Bake for 7 – 9 minutes, depending on the size you make the cookie. Be careful not to over bake – it is better to bake until truffle-like.
CHOCOLATE CARAMEL COOKIES
- CHEF TIP: Removing the wrappers from soft caramels is much easier if you freeze them for 30 minutes. Unwrap the caramels while they are frozen.
- Variation: Top the cookies with a chocolate ganache for presentation.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Bain Marie
- Cocoa Powder
- Oven Temperature Accuracy
- Parchment Paper
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If you try my recipe for Chocolate Caramel Cookies, please leave me a comment below with your feedback.
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