Dark chocolate cookies

Dark chocolate cookies

By
From
Salted Caramel Dreams
Makes
16 cookies
Photographer
River Thompson

These basic chocolate cookies are ideal for making sandwich cookies. Use to make my Tahini Cookies and Goozeys (so named for being both gooey and oozey!). The Tahini Cookies, unless made in deep midwinter, are best kept in the fridge, or you risk a melty mess on your hands, whereas the Goozeys are best kept at room temperature to keep their caramel soft.

Ingredients

Quantity Ingredient
125g salted butter, softened
175g dark soft brown sugar
25g caster sugar
1/2 teaspoon sea salt
1 large free-range egg
175g plain flour
25g cocoa powder
1 teaspoon bicarbonate of soda
175g finely chopped dark chocolate

Method

  1. Preheat the oven to 150°C and line 2 large baking sheets with baking parchment.
  2. In a large bowl or a stand mixer, cream together the softened butter, both sugars and sea salt, scraping down the sides of the bowl as you go. Once pale and fluffy, beat in the egg.
  3. Sift together the flour, cocoa powder and bicarbonate of soda. Add the dry ingredients to the creamed mix and beat on a low speed until just combined.
  4. Add the chopped chocolate and beat on a medium speed to bring together to a soft dough.
  5. Using a 1 tablespoon measure or number 50 portioner, scoop out and place 2.5 cm apart on the prepared baking sheets. Bake for 10 minutes, or until spread and slightly puffed.
  6. Leave to cool on the baking sheets for 5 minutes. Lift the cookies, while still on the baking parchment, to 2 large cooling racks. Leave to cool completely on the paper, then transfer the paper and cookies to a flat surface and remove each cookie with a cookie lifter or steel spatula. This way the chocolate is set enough to lift cleanly.

Goozey cookies

Ingredients

Quantity Ingredient
1 quantity Marshmallow fluff
1 quantity Classic salted caramel sauce

Method

  1. Scoop the marshmallow into a piping bag fitted with a 1 cm nozzle. Pipe a fat marshmallow border all around the circumference of a cookie. Fill the middle with 1 teaspoon of salted caramel sauce. Taking another cookie, gently top and press down to affix, creating a sandwich. Continue until all the cookies are used up.
  2. Using a small blowtorch, toast the exposed marshmallow.
  3. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Tahini cookies

Ingredients

Quantity Ingredient
black or white sesame seeds, for dipping
16 tablespoons Tahini caramel, at room temperature

Method

  1. Pour the sesame seeds into a small, deep dish.
  2. Taking one cookie, scoop out 1 tablespoon of the tahini caramel and place in the middle of the cookie, pressing down gently to affix. Invert the cookie into the sesame seeds and press the caramel into the seeds, coating the caramel.
  3. Taking another cookie, gently press onto the caramel, creating a sandwich. Continue until all the cookies are used up.
  4. The cookies can be stored in an airtight container in the fridge for up to 3 days.
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