Chocolate cookies with caramel
4 servings
30 minutes
Chocolate cookies with caramel are a true dessert that brings comfort and delight. Its roots go back to European culinary tradition, where chocolate and caramel have long been symbols of exquisite sweets. The taste of this cookie combines the richness of dark cocoa with a soft, gooey caramel center, creating a delightful contrast of textures. A light hint of vanilla adds sophistication, while powdered sugar gives each piece a special airiness. Perfect for tea parties and cozy home evenings, it captivates with its aroma and makes you forget about everyday hustle. The key is to wait for the caramel to cool slightly to fully enjoy its silky flow in each cookie.
1
So, first mix all the dry ingredients. Sift flour, unsweetened cocoa, add sugar, salt, and vanillin into a bowl. Instead of that, I added orange blossom extract - fleur d'oranger.
- Wheat flour: 200 g
- Cocoa powder: 20 g
- Sugar: 100 g
- Salt: 0.5 teaspoon
- Vanillin: 0.5 teaspoon
2
Mix thoroughly until a uniform color. Add softened butter and egg.
- Butter: 100 g
- Chicken egg: 1 piece
3
Knead the dough. Actually, it should be placed in the cold for an hour. I've never done this. If you have time, give it a try. I don't know if anything will change...
4
Divide the dough into pieces. I got 21 pieces. Roll into balls. Since the balls are not very big, I cut each candy in half. Flatten each ball with your finger and place a candy inside. Roll the cookies and dip them in powdered sugar. You can also use regular sugar, but I don't like how it crunches on my teeth after baking. I rolled a few cookies in cocoa for variety. Or you can skip the coating altogether; it's a matter of taste.
- Little toffees: 150 g
- Sugar: 100 g
- Cocoa powder: 20 g
5
Bake at 180 degrees for 12 minutes. Do not eat until the cookies cool slightly - there is hot liquid caramel inside.