This recipe started as a mission which proved to be a worthwhile endeavor in CN's kitchen as he fancies cookies (especially chocolate chip) and started his first bakery business selling cookies back in the 90s.
The goal was to develop a product that can be filled with any kind of candy, that holds its shape, and that remains soft in the middle.
Voila! This recipe satisfied all that!
In this version, caramel makes a perfect match to this buttery cookie with an added crunch of chopped walnuts and a scant crown of Maldon salt.
Ensure that you use only salt flakes.
Tips for success:
- Choose a good quality caramel candy or chocolate for the center - avoid using one that becomes too soft or runny as it leaks out of the cookie.
- Remember NOT to cream the butter and sugars past medium speed or the dough will tend to flatten out or become too fragile and dry during baking.
- Don't bake below the required temperature or for too long to avoid drying out your cookie.
Soft-Center Caramel Cookie Au Sel
Yield: 60 pieces x 15 grams
225 grams Butter, softened, unsalted
100 grams Caster Sugar
60 grams Light Brown Sugar
10 grams Vanilla Extract
1 piece (50g) Egg, whole, large
1 piece Egg Yolk
450 grams Bread Flour, sifted
75 grams Walnut, chopped
200 grams Soft Chocolate Caramels (I used Werther's Original)
- Preheat oven to 190 Celsius.
- Line trays with baking paper.
- Cream together butter, both sugars, and vanilla on medium speed until light and fluffy scraping sides of bowl occasionally for uniform distribution.
- Blend the egg and egg yolk together with a whisk and stir into the butter mixture.
- Mix on slow speed just to combine.
- Stir in the flour in two to three batches mixing on slow speed just to incorporate the flour.
- At the final stage, add the nuts and continue stirring on slow speed until the dough comes together.
- Pick a portion of dough weighing around 15 grams each.
- Flatten on your palm and place the caramel candy in the middle.
- Gently encase with the dough and form into a ball ensuring the candy is well covered.
- Carefully dip the top side onto the salt flakes and arrange on the baking tray.
- The cookie will not spread so arrange the dough at least an inch apart.
- Bake for about 10-15 minutes or until slightly brown.
- Do not over bake!
- Keep in an air-tight container to preserve texture.