I have had a collection of recipes for the perfect brownie or pound cake or sponge. But one thing that always intrigued me was the perfect cookie.
Soft in the centre and crisp on the edges. Crumbly. Perfectly Sweet.
This recipes is just that.
These cookies are so much better than the ones we get in stores. And super easy to make.
If you like your cookie a little crisp, bake them a few minutes longer than stated time and would be perfect to eat in a couple of minutes.
You can add dark or milk chocolate chips instead of white ones. I personally love baked caramelised white chocolate , so i prefer these . Moreover these cookies have a huge amount of cocoa powder so its a good contrast too.
110 gms Butter , softened
100 gms Dark brown sugar
90 gms Powdered Sugar
1 Egg, whisked
1 tsp Vanilla essence
128 gms Flour
1 tsp Baking powder
60 gms Cocoa powder
3 tbsp Milk
16- 18 Soft caramel candies ( I used Thorntons original , you can also use Werthers original)
Sea salt to sprinkle
½ cup white / milk chocolate chips
How to :
Preheat the oven at 180 degree celcuis.
Sieve the flour, cocoa powder and baking powder.
Whisk the butter until light anf fluffy. Then add the powdered sugar and mix it in.
One done ,mix in the dark brown sugar.
When both the sugars are incorporated, mix in the whisked egg and the vanilla.
Now leave aside the whisk , and use a spatula.
Fold in the flour and add the milk to bring the dough together.
It’s a little soft dough. So put it into a cling wrap and refrigerate it for an hour or so .
It becomes easier to handle the dough and the texture of cookies is more crumbly.
Now make a small ball of the dough. With your thumb create a small cavity in the center. Place the soft caramel. Now take some more dough and cover the cavity. If you don’t cover it properly, the caramel meay leak out and make your cookie stick to the baking paper.
Sprinkle some white chocolate chips on the cookies. Bake them for 15 minutes or so . The aroma will tell you when they are done.
Sprinkle some sea salt over them.
They will be soft when you take them out of the oven. Let them cool on the wire rack for a few minutes before serving.
Few things to keep in mind:
Always use a light colored baking tray or sheet to bake the cookies . If you have a black one just like me , line it with a foil paper twice and then bake.
Place maximum of 6-8 cookies in one tray , depending on the size of your tray. Because these cookies expand a bit.
You can microwave the cookies for 5-8 seconds before serving , so that the caramel melts.
They taste equally good without the sea salt too. So don’t worry if you don’t have it.