These brownie cookies with salted caramel are moist and tender with a deep truffled chocolate flavor, they are deliciously paired with salted caramel, totally addictive!
Fair warning: I couldn’t stop my husband from eating the uncooked dough from the bowl, so if you need to make 24 cookies, not 18 like I did, you’ve been warned…
Here’s a link to my salted caramel sauce recipe in case of need, click here.
Also, this is totally optional, but since I’ve recently made some caramelized hazelnut meal, I added 3 tbsps to my dough. You don’t NEED to add caramelized hazelnut meal but it is so GOOD, check my recipe click here. For these cookies, I only used hazelnuts and you can fairly halve the recipe.
As is often the case with chocolate desserts, and specially with brownies, these cookies are even better after an overnight rest.
8 oz. (226 g.) semisweet chocolate, chopped
2 tbsp. (28 g.) unsalted butter
1/2 cup + 2 tbsp. (124 g) granulated white sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup (65 g) all-purpose flour
1/4 teaspoon baking powder
3 tbsps. Caramelized hazelnut meal (optional)
About 1/2 cup salted caramel sauce
2 baking sheets
1 small ice cream scoop
In a heatproof bowl placed over a saucepan of simmering water, melt the butter and chocolate
Into a medium bowl, stir together the eggs, sugar and vanilla
Mix together briefly the baking powder, flour and hazelnut meal (if using)
Pour the egg mixture into the chocolate and stir to combine
Add the flour mixture in two additions and stir to incorporate
Chill the batter for about an hour or until firm enough
Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper
Scoop dough with a small ice cream scoop and place onto the prepared cookie sheets, about 2 inches apart
Bake for about 9 to 10 minutes or until a broken crust has formed on top
Remove from oven, after about 2 minutes, lightly press down the center of cookies to form a crater and - whilst cookies are still hot - fill it with about 1/2 tsp of caramel sauce
Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling
Once cooled, chill the cookies for about 2 to 3 hours to allow the caramel sauce to set
Store cookies in your fridge
Chill your cookie dough for about an hour, not only will the different aromas blend together, but your cookies will remain thicker with the coldest cookie dough
If you like your cookies a bit thick, I find that it helps to roll balls of dough slightly higher than larger.
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course, you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, and even finish mixing with a spatula.
Cookie recipe inspired by omgchocolatedesserts.com, click here for her method.
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