Description
These sophisticated biscuits feature a deep, Dutch-processed cocoa base filled with a rich, artisanal amber caramel. Perfectly balanced with a hint of sea salt, they offer a technical masterclass in texture and flavor contrast for the dedicated baker.
Ingredients
- 227g unsalted butter, softened
- 150g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- 94g Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white sugar (for caramel)
- 1/4 cup water (for caramel)
- 1/2 cup heavy cream, room temperature
- 2 tablespoons unsalted butter (for caramel)
- 1/2 teaspoon vanilla extract (for caramel)
- Flaky sea salt, for garnish
Instructions
- Cream the softened butter and granulated sugar for five minutes until the mixture is light and aerated.
- Beat in the egg and vanilla extract until the emulsion is smooth and integrated.
- Sift together the flour, cocoa powder, baking powder, and salt, then mix into the wet ingredients in three separate stages.
- Roll the dough into 30g spheres, create a deep depression in the center of each, and chill for one hour.
- Bake at 350°F for 10 to 12 minutes, then immediately reinforce the center well with a spoon while hot.
- Heat sugar and water to a medium amber color without stirring, then whisk in the heavy cream, butter, and vanilla.
- Allow the caramel to thicken, spoon it into the cooled cookies, and finish with a garnish of sea salt.
Notes
To ensure the caramel center remains smooth and avoids crystallization, avoid stirring the sugar-water mixture during the initial heating phase. If your dough feels too soft after mixing, provide an extra thirty minutes of chilling to allow the flour to fully hydrate and the fats to firm up.
- Prep Time: 1 hour 20 mins
- Cook Time: 27 mins
- Category: Dessert
- Method: Baking
- Cuisine: International