Chocolate Caramel Cookies

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I was inspired to make these sumptuous and overly decadent delights by the amazing stop motion video by Sorted and co. Click on this link and watch for yourself. That is the VERY definition of Food Porn. Tell me you didn’t start moaning over the richness of it all.

I dare you.

Needless to say I was so hot and bothered over these cookies I rushed out to the store to pick up the candies and nutella (the only ingredients I didn’t have on hand.)

I got home, washed my hands and commenced assembly immediately.

Only to discover that the ingredient amounts are listed in grams. Oops. Forgot about that whole conversion bit.

I did some quick google searching for the ingredient conversions (it’s important to keep in mind that grams are a WEIGHT measurement and cups are a VOLUME measurement. So it’s no easy formula.)

This is my interpretation:

INGREDIENTS

  • butter (110g) ~ 1 stick
  • light brown sugar (350g) ~ 1 3/4 cups
  • cocoa powder (55g) ~ heaping 1/3 cup
  • 2 eggs
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • plain flour (260g) ~ according to calculations 2 1/2 cups, see the explication below for further details.
  • milk or dark chocolate chips (100g) ~ I didn’t look this one up, just add as much as you want! (~1-2 cups)
  • sea salt, for sprinkling
  • 8 tbsp nutella
  • 16 caramel-filled chocolates

RECIPE

line a baking tray with parchment paper.
preheat your oven to 180 degrees C (that’s 350 F for us Americans).
melt the butter in a medium heated pan.
take off the heat and stir in the brown sugar and eggs.
add the cocoa, salt and baking powder and stir until well combined.
add the flour and stir until no floury patches are left.
stir in the chocolate chips.
take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the caramel-filled chocolate.
top with a flattened tablespoon of dough, and seal the edges.
sprinkle with sea salt and bake for 8-10 minutes

~~~~

So. All was going well despite the frantic search to convert the measurements until I got to the flour. I put in about 1.5 cups fluffed flour (as in I spooned, stirred and fluffed the flour before scooping into the measuring cup) and stirred thoroughly. Only to find the dough was more of a batter. So I added some more. And some more. At this point I was just pouring it out of my almost empty bag so I have no idea how much extra I added. But I kept at it until the batter was DOUGH consistency and would hold a cookie shape.

Unfortunately by this time the chocolate chips had melted.

And I think I added a LITTLE too much flour.

But I was happy just to be able to scoop a blob out and push my finger into the middle! So I wasn’t going to complain.

I filled with Nutella and plopped a Ghiradelli salt caramel chocolate square on top (my cookies were quite a bit bigger than those in the stop motion version.)

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I then covered them up using almost all of the dough and popped them in the oven for 10 minutes. I let them cool a bit and broke one open. Before I get into the explicit and mature description I will warn you that they will appear to be undercooked. But do NOT cook for longer than TEN MINUTES. Otherwise they get a bit too crunchy and hard. Unless you are into that kind of thing. No judgement.

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I’m not actually sure I can do justice to that picture. It was warm. Gooey Molten Ambrosia. . Rich. Decadent. Satisfying. Overwhelming. Lightly crispy. Creamy. Dense. You know the words ( I really need to get some new vocabulary for cookies. But, I mean, what other trigger words do you need besides dense, chewy and rich?) Sproing! My mouth is salivating.

These are dangerously rich and thoroughly crave-quenching. Bake at your own risk (and glorious tastebud overload!)

 

Conversions found through these lovely links!

http://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html

http://www.pastryscoop.com/category/look-it-up/flour/

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