October 11, 2013

Brown Butter Chocolate and Caramel Stuffed Cookies


Brown Butter Chocolate and Caramel Stuffed Cookies. I'll say that once more...Brown Butter Chocolate and Caramel Stuffed CookiesCookies that are made with brown nutty butter and stuffed with both chocolate and caramel. (!!!!)

The most important thing you should know about these cookies-they are more like a 'brookie'-a cookie/brownie hybrid. They look and feel like a cookie but have the fudgy chewy texture of a brownie. Have I won you over yet? Well, they're the size of your hand too. 


These cookies are an absolute dream to make. They are made in one pot with a wooden spoon. 

As you can see from the title, these cookies are made with brown butter. You might ask, 'is this necessary?'. I'm going to tell you...heck yes, it's necassary! By browning the butter you are completely changing the flavour profile. You are adding a nutty flavour to these fudgy, chocolatey, caramely cookies. Mmmmmm.


Once these are baked and out of the oven, you're going to have to be mega, mega strong. You'll have to wait at least 5-10 minutes before you can eat one, as they'll be really soft. If you try to pick one up, it might fall apart on you. Heartbreak. 

If you can't wait...there is nothing wrong with a crumbling, melting cookie. Just eat it over the baking tray to save your clothes and/or dignity!


Do you see the above picture? I think I could stare at it all day! I want to dive into the middle of the cookie. 

See you later, I've an appointment with a cup of coffee and a Brown Butter Chocolate and Caramel Stuffed Cookie.

Enjoy,

Holly, x


These cookies start with butter...delicious butter that is melted and browned until it's beautifully aromatic and nutty!


Remove the butter from the heat and stir in the soft light brown sugar. 


Crack in two eggs, one at a time, and stir in. 


Stir in the salt, cocoa powder, baking powder and plain flour. Make sure to mix well, to get rid of any pockets of flour. 


Taking tablespoon sized scoops of the dough...


...roll into a ball...


...make an indentation in the centre and place on a lined baking tray. 


Fill with 1/2 a teaspoon of nutella...


...and top with a chocolate covered caramel. 


Take a flattened tablespoon of dough...


....and place it over the chocolate covered caramel and seal it in. 


Recipe, makes 16. Inspired by Pillsbury

125g Unsalted Butter
350g Soft Light Brown Sugar
2 Eggs
1/2 Teaspoon Salt
60g Good Quality Cocoa Powder
260g Plain Flour
3/4 Teaspoon Baking Powder
16 Chocolate Covered Caramel eg Rolo's
16 x 1/2 Teaspoons Nutella

Line a baking tray with non stick baking paper and preheat the oven to 180C.
Melt the butter in a medium pot over a low flame.
Stir constantly until the butter turns brown.
Remove from the heat and stir in the sugar.
Add in the eggs one at a time, stirring well.
Sieve together the salt, cocoa powder, baking soda and plain flour.
Stir into the egg mixture..making sure to mix well to mix out all of the flour lumps.
Scoop out tablespoon sized balls of the cookie dough and make an indentation in the centre.
Place on the lined baking tray.
Dollop 1/2 a teaspoon of Nutella in the centre and top with a chocolate covered chocolate.
Cover and seal with a flattened tablespoon of the dough.
Make sure to space out the cookies well as they spread as they cook.
Continue until all the mixture is gone.
Bake at 180C for 12-14 minutes.
Allow to sit for 5-10 minutes before eating. 

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