Dark Chocolate Cookies with Salted Caramel

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Despite the fact that I REALLY like them, it’s not often that I feel like baking cookies. But, there is something about the Christmas season that not only puts me in the mood to bake, but extends my interest beyond my usual “glop and plop” to something a little more intricate.

This recipe from Sprinkle Bakes is not only flavorful, but rolls out like a dream. I did not need to flour my cutting board (I did roll out on a Silpat, as I always do), nor did I need to flour my marble rolling pin. They roll beautifully, don’t stick, took the design from my new Williams-Sonoma cookie cutters quite well, and have a rich, dark chocolate taste.

It was suggested in this recipe that the caramel be piped onto the cookies. Unless you are really good (and exceptionally fast) with a piping bag, my suggestion is that you use a small spoon. I tried it both ways, and using the spoon and letting the caramel just flow onto the cookies was far less stressful. Using the bag, I ended up with the caramel setting up in the piping bag, needing to employ various methods to try to warm it up, none of which particularly worked.

Dark Chocolate Cookies with Salted Caramel

Slightly adapted from Sprinkle Bakes

1 c. (2 sticks) unsalted butter, softened
1 c. granulated sugar
1 large egg yolk
1 t. vanilla extract
2 c. flour
t. fine grain sea salt
½ c. unsweetened dark cocoa powder

¼ t. espresso powder
1 cup (5oz.) caramel bits or 24 caramel squares (unwrapped)
1 tablespoon water
Flake sea salt for garnish

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until well incorporated, about 3 minutes. Add the egg yolk and vanilla extract. Mix well.

In a separate mixing bowl, combine the flour, fine grain salt, dark cocoa powder, and espresso powder. Whisk to combine. Add the dry ingredients to the creamed butter mixture and mix on low speed until a thick dough forms (it should not be sticky). Note: If the dough isn't coming together, raise speed and add ice water one tablespoon at a time until the dough just comes together. Again, the dough should not be sticky.

Turn the dough out onto a lightly floured work surface and roll to 1/2-inch thickness. Dust cookie stamps with cocoa powder before cutting, or use 2.5-inch round cookie cutters and press and indention into the center of the cookies with your thumb. (You may also roll the dough into balls and indent with a thumb for a more traditional thumbprint cookie.) Place the cookies on parchment-lined cookie sheets and transfer to the refrigerator to chill for 15 minutes.

Preheat oven to 350°F. Bake cookies for 10-12 minutes. Allow cookies to cool on the pans 5 minutes and transfer to a wire rack to cool completely.

While the cookies cool, Place the caramel bits and water in a small saucepan. Heat over medium-low, stirring constantly until melted and smooth. Caramel will be hot, so let cool until warm but still pourable. Transfer the caramel to a piping bag or a zip-top bag with a small hole cut in a corner. Fill cookies with the caramel and immediately sprinkle with flake sea salt. Let the cookies stand until the caramel firms. Once completely firm, the caramel will be opaque and lose its shine.

Store cookies in an airtight container.

Yields about 30 cookies