Double chocolate salted caramel cookies
Find Marc at www.baketotheroots.de
Time: 50 min. preparation time, 12 min. baking time
Nutrition: Calories ca 412 / Protein 3g / Carbohydr. 79g / Fat 9g
Ingredients (12 servings)
|350 g||brown sugar|
|55 g||cocoa powder|
|0.75 tsp||baking powder|
|260 g||all-purpose flour|
|100 g||chocolate chips|
|2 tsp||hazelnut spread|
|15||caramel candies (soft)|
|fleur de sel for sprinkling|
baking sheet, oven, medium-sized saucepan, parchment paper, cooking spoon
Café au lait
Coffee pairs flawlessly with this decadent dessert and the warm milk nicely balances the richness of the cookies.
Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.
oven, medium-sized saucepan
110 g butter
Add brown sugar and eggs to saucepan and stir until well combined.
350 g brown sugar / 2 eggs
Next, add the cocoa, baking powder, flour, and salt and stir until well combined.
55 g cocoa powder / 0.75 tsp baking powder / 260 g all-purpose flour / 0.25 tsp salt
Add chocolate chips to pan and stir to evenly combine.
100 g chocolate chips
Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.
baking sheet, oven, parchment paper
2 tsp hazelnut spread / 15 caramel candies / fleur de sel for sprinkling
After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!