Last week i've been craving for really good soft & chewy cookies. They don't really sell soft cookies here in Indonesia (well maybe in some special supermarkets, but not the local ones), so i decided to make it my self. I found this awesome recipe on TheSquishyMonster Channel on youtube. It's really interesting recipe since she uses brown butter and the cookies are stuffed with chocolate caramel candy! I did end up going to the special supermarket to get the brown sugar & the chocolate (strangely they don't sell local brown sugar here, but palm sugar is everywhere), but hey, freshly baked homemade cookies will taste even better than a store bought one! I also replace the vanilla extract with a vanila bean, just because i have many left from my previous vanilla extract experiment.
And they turned out amazing! I did think the texture will be soft & chewy, but they turned out to be more cakey than chewy, so it's a little minus for me there, but the overall flavor was beyond my expectation. They're so so good. This recipe also requires you to mature the dough for at least overnight, so i had to be real patient, but it's definitely worth the wait! I think i can easily eat the whole batch on my own, within a day lol
Original recipe from The Squishy Monster - Stuffed Salted Caramel Cookies
Ingredients (for 12 big cookies):
1 tsp baking soda
1/8 tsp salt (i used 1/4 tsp)
1 stick (113 g) butter
6 tbsp granulated sugar (i used 5 tbsp)
1/2 cup (100 g) brown sugar
1 room temperature egg
2 tsp vanilla extract (i used 1 vanila bean)
1 cup chocolate chips (i used 80 g salted dark chocolate bar)
12 chocolate caramel candy
fleur de sel/sea salt
1. Before preparing all the other ingredients, first, brown your butter since it'll take quite a while to cool. In a sauce pan, put in your butter, turn the heat on medium. When it start bubbling, turn the heat down to low and cook until it turns golden brown and smells nutty while swirling the pan.
2. Mix your dry ingredients, the flour, baking soda & salt, whisk well.
3. Mix your wet ingredients. Whisk the white sugar & brown sugar together, then add in the brown butter and mix until well combined. Add in the egg and vanilla extract, mix well. (I used vanilla bean, so i put the bean scrap along with the sugar)
4. Throw in half of your dry ingredients to the wet ingredients, mix with a spatula until almost combined, then add in the other half. Mix until well combined. Add in the chocochips, mix well. Wrap he dough with a plastic wrap, refrigerate overnight. Or if you wanna bake the cookies asap, refrigerate for 15-20 minutes.
(I can't find good quality semisweet chocochips so i used chocolate bar that i chopped up into little tiny pieces)
5. Place a baking paper/silicon baking mat on your cookie sheets, with an ice cream scoop or a spoon, scoop some of the dough and form in into a ball. Repeat for the rest of the dough. Break the ball into half and put in the caramel candy, the put the dough together & form it again into a ball. Give each cookie dough a good sprinkling of coarse salt.
(I'm just using a 4 cm-ice cream scoop, it's easier to portion the dough evenly. I baked half the dough on the same day, and refrigerate the rest to see if maturing the dough really make them more flavorful.)
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| this is the one i stuffed with the caramel candy, i wanna test if it gonna turns out good and not overly sweet, so i just made one and leave the other unstuffed. |
6. Bake them at 180 C (350 F) for 10-12 minutes. Best eaten warm.
My oven's not really working properly so I baked them at higher temperature, 200 C for 12 minutes. But then i thought the dough still kinda wet, so i gave it another 5 minutes. But it turned out really cakey and a little bit dry. I should've followed the recipe and bake them for only 12 minutes.
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| without the caramel candy stuffing, it's cakey but still taste really good! |
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| with the caramel candy, it gives a bit more richness but not overly sweet. so so good! |
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| if you look closely you'll see the black tiny specks of vanilla, which i think makes it looks really gourmet |
The next day...
I baked another 4 cookies (and refrigerate the rest to let it mature for 2 more days). This time i stuffed them all with the caramel candies.
Btw this is the chocolate caramel candy that i used...
I baked them at 200 C for 12 minutes.
And they turned out perfect! It's still a bit wet on the inside, it's really soft but also kinda crunchy on the outside. And the flavor was amazing! They're so so good! Maturing the dough did make them even tastier. The sprinkling of coarse salt on top really balance the sweetness of the cookies, so it's definitely a must for me. I can say they're one of the best cookies i've ever eaten in my entire life, no kidding.
Btw i did try to mature the dough for 3 days (as the recipe requires), but i think they're taste the same with the dough that i only matured overnight. So yes, i really recommend you to mature the dough, but i think overnight is enough. You won't have the patient to wait for 3 days anyway ;)
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