Chocolate Cookies with Caramel

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

First of all, you need to buy caramel candies. Recently, I've been using these kinds — they are not too soft, but also not as hard as our Soviet caramel 'Kis-Kis'. I should mention that I haven't tried making them with hard caramels that stick to your teeth, and I didn't like using the overly soft ones that can be easily squished with a finger — they almost all absorbed into the dough during baking. Another point — try to buy the tastiest caramels possible, as the flavor of the cookies directly depends on them. And, of course, pay attention to the ingredients. Sometimes, these candies contain fewer natural ingredients than various substitutes and emulsifiers. When the cookies cool completely, the caramel sets, but it becomes a bit softer than before baking. Sometimes, if there are leftover cookies, I put them in the microwave for 30 seconds. The cookie itself becomes warm, and the caramel inside turns gooey. In this form, you don't have to worry about the hot filling burning a child's tongue. For comparison — one cookie right after baking, the other one already cooled.

Ingredients

Wheat Flour - 7.1 oz
Cocoa Powder - 0.7 oz
Sugar - 3.5 oz
Baking Powder - ⅓ teaspoon
Salt - ½ teaspoon
Butter - 3.5 oz
Egg white - 1 piece
Vanillin - ½ teaspoon
Small Caramels - 5.3 oz

Step by Step guide

Step 1

So, first mix all the dry ingredients. Sift the flour, unsweetened cocoa into a bowl, add sugar, salt, and vanillin. I used orange blossom extract instead.

Step 2

Thoroughly mix until you achieve a uniform color. Add the softened butter and egg.

Step 3

Knead the dough. Ideally, you should place the dough in the fridge for about an hour. I've never done this. If you have time, give it a try. I don't know if it will make a difference...

Step 4

Divide the dough into pieces. I ended up with 21 pieces. Roll them into balls. Since the balls were not very big, I cut each caramel in half. Flatten each ball with your finger and place a piece of caramel inside. Roll the cookie, then dip it in powdered sugar. You can also use granulated sugar, but I don't really like how the sugar crunches on the teeth after baking. I rolled a few cookies in cocoa for variety. You can also skip the coating altogether; it's a matter of taste.