The original recipe is probably about 10-12 years old, but as I wanted to do something new with this specific recipe I needed to adjust the recipe – because I wanted it to include caramel chunks. These caramel chunks are not just any caramel, they are from Karamelkompagniet and are some of my favourite store bought caramels.
So I knew I needed someone to test bake and taste the cookies for me. I never knew how fun a project this ended up being. I can actually still laugh so hard I cry when I think about it.
I made the dough and adjusted it so there would be caramel in it, and also the right “feel” when the dough was mixed, baking and food people know what I mean! Then I made the same size cookie dough balls and gave them to different people, to bake and taste, this is the results and some of the reactions of the taste and experience.
I did bake some myself and Alex tasted them:”Mmmm delicious chocolate cookie both crispy, crunchy and ‘caramelly’ inside”.
Siff:”They’re going in the oven”, “So crispy on the outside and chewy on the inside”.
My Linh:”Theresa thinks you should open a cookie shop”, “They’re very nice, good taste of chocolate”.
And my Mom baked some too. My Dad sent me this:”Don’t know what I shall say to this – don’t know what mom did to it – I’m sure that it tastes amazing – but I don’t think it should look like this – ah well you get the picture anyways – it tastes heavenly so it doesn’t matter how it looks *loooots of different emojis*
You can probably guess why this was such a fun project. When my dad sent me that picture I couldn’t see what it was first, and then when I read his explanation I laughed so much I almost couldn’t breathe. My Dad sent me another text:”We have agreed that in the future, it’s okay to call your mom demolition lady”. So here’s the recipe for my delicious and now fun cookies 😀
Miss J’s Chewy Caramel Cookies
80 grams brown sugar
80 grams sugar
125 grams salted butter (room temperature)
1/2 vanilla bean (the corns) or 1/4 tsp. pure vanilla powder
1 tsp. baking powder
140 grams all purpose flour
10 grams cocoa powder (pure)
1/2 tsp Maldon sea salt (or any other coarse salt)
50 grams almonds with skin (chopped)
150 grams dark chocolate (I used Callebaut 811)
50 grams cream caramel chunks + 3 caramels sliced into triangles for topping (I used caramels from Karamelkompagniet).
Mix brown sugar, sugar, and butter into a medium bowl.
Ad the vanilla, salt and baking powder, then add the chopped almonds and mix it well.
Add the flour, cocoa, chocolate and caramel chunks.
Add the egg and combine it well, so the dough gets nice and even.
Refrigerate the dough in an airtight box or freezer bag for up to 1 week, or at least 1 hour before you make 12 cookie dough balls approximately in a size of a golf-ball. Cut the caramels into triangles like a layer cake – I get 8 triangles per caramel. Add 2 pieces of caramel and 2 pieces of callets or small cocolate chunks on each cookie ball, push them a bit into the dough.
Turn on the oven and set the temperature to 365 degrees fahrenheit fan oven. Put the cookie dough balls on a lined baking pan, and bake them for about 15-20 minutes. Let them rest for about 10 minutes before you move them to an oven grid.
Enjoy the cookie alone, or with a cup of coffee or tea 🙂
Such beautiful ingredients.
This is the caramels I use.
They get a bit more chewy and delicious if you let the dough rest in the refrigerator for at least 2 days.
The dough keeps fresh for at least 1 week in the fridge.
The dough is freezable, so you can make the dough in advance, and bake them whenever you’re in a mood for a cookie.