It has been a while. I know. Don’t get me wrong, I have been in the kitchen a lot but I just didn’t get the time to blog a recipe. I’ve been making many of the items from my “To cook/bake” list. Thankfully I’ve completed many but I still have a lot to go.
I had just gotten back from work and was literally starving so I went on my “to cook/bake” list and tried to find something easy to make as a late snack and that’s when I came across a recently bookmarked recipe: Chocolate Caramel cookies.
I also recently came across a fabulous recipe for caramel and I knew it was a perfect fit. So I got out my baking equipment which includes my fabulous new kitchen aid machine and got baking.
It was my first time ever making caramel and I can assure you I was excited but unfortunately it requires patient which I am not very good at. The process goes from taking some sugar and water and caramelizing on high heat, and even though it’s on high heat it’s a slow process but turns the white sugar into a beautiful amber caramel.
It’s a good idea to make the caramel before you make the cookie dough. This way the caramel will have enough time to chill and will be easier to roll into balls and roll the cookie dough around it.
To make the caramel you want to place the sugar, water and corn syrup into a saucepan and let it boil over high heat. The mixture will start to become glossy and thick but will still remain white. After a while you’ll notice the mixture becoming a light golden brown, it’s not done yet! You need to keep boiling on high heat until it becomes a dark golden brown. But be careful not to burn the sugar as the mixture can burn quite easily. While the sugar is caramelizing make sure you don’t stir it using a spoon, you may gently move the pan if you feel you must do something and you cannot stand there, silently, patiently and just watching the sugar transform into delectable caramel.
After the sugar has caramelised, remove from the heat and stir in the whipping cream and butter. Be careful while doing this step as the mixture will bubble quite rapidly. Pour the caramel into a bowl. And that’s it! Your caramel is completed but wait you have to cool it to get the right consistency for this recipe. Of course if you want to top the hot caramel over some ice cream then it’s perfect timing.
Bring the caramel into room temperature and place it in a cooler or if you’re like me then you can place it in the freezer for faster results. But be sure to not keep the caramel in the freezer longer than 30 minutes or it will start to freeze which you don’t want. You just want it to firm up. If after 30 minutes you feel the caramel is not firm yet then transfer into the cooler.
It’s now time to make the cookie dough. Now you might notice something about this recipe. The cookie has no eggs! I know crazy right but trust me it works.
The cookie dough recipe is quite simple. You first need to melt the butter, to this add the sugars and cocoa powder. Give it a little mix and you’ll see the mixture become a gritty dark chocolate mixture. To this you will add the yoghurt and vanilla. Give it another mix and it will become a beautiful velvety mixture.
Mix the flour, baking soda and salt in a small bowl. Sift into the chocolate mixture. Give it another mix and you will have your delectable chocolate cookie dough. You can chill the cookie dough for 30 minutes for better handling but it’s not necessary.
It’s not time to bring the two delicious flavours into one amazing creation.
Just take almost a tablespoon of the cookie dough, roll it into a ball and make an indent with your thumb. Place approximately ¼- ½ teaspoon of caramel into the cookie, pinch the ball back together and form into a ball once again. Flatten slightly with the palm of your hand.
Do this for the rest of the cookies. You can also sprinkle sea salt before baking for an awesome sweet/salty flavour!
Bake for 9-11 minutes or until small cracks appear on top of the cookie. Cool for a 2 minutes on the cookie sheet.
And finally you can enjoy this amazing cookie. I know it took a while but it’s worth it.
For the caramel
1 cup sugar
1 tablespoon corn syrup (light or clear is fine)
3 tablespoons water
¼ cup whipping cream
½ cup butter
For the cookies:
5 tbsp butter
2/3 cup granulated sugar
1/3 cup brown sugar
7 tbsp cocoa powder
1/3 cup yoghurt
1 teaspoon vanilla
1 ¼ cups flour
¼ teaspoon salt
¼ teaspoon baking soda
sea salt (optional)
For the Caramel:
1. Combine water, corn syrup and granulated sugar in a sauce pan. Boil over high heat.
2. Let it boil without stirring until sugar turns into a dark golden brown. It will take a while but continue boiling.
3. Remove from heat. Add whipping cream and butter, stirring constantly. Be careful while doing this step as lots of steam will occur.
4. Pour into a bowl and cool to room temperature.
5. Cool in a refrigerator until set or hardens. You can also cool for about 30 minutes in a freezer and then transfer to a refrigerator if you want it to be done faster.
For the cookies:
1. In a small bowl sift together flour, baking soda and salt. Set aside.
2. Melt butter in microwave or on the stovetop.
3. In a large bowl combine melted butter, both sugar and cocoa powder. Mix until mixture turns into a grainy chocolate mixture.
4. Add yoghurt and vanilla. Beat to combine.
5. Add flour mixture. Mix until dough forms.
6. Cool for better handling but this is not necessary.
1. Take about 1 tablespoon of cookie dough and roll into a small ball.
2. Make an indent in the middle of the cookie and place approximately ¼ teaspoon – ½ teaspoon of caramel in the middle.
3. Pinch the ball together and roll back into an initial shape.
4. Flatten slightly with the palm of your hand and place on cookie sheet. Sprinkle salt over cookies if using.
5. Bake at 350 F for 9-11 minutes or until cookies have slightly cracked.
6. Cool on cookie sheet for 2 minutes and then transfer to a plate