baked goods, My Recipes, RECIPES

sandwich cookies with salted caramel creme filling

June 25, 2014

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I’ve been trying out different cookie recipes in the hopes that I will come across a nice one that we can use to make ice-cream sandwiches for Father. This is recipe no.3 that I have just tried out and not only was it a nice, quick and easy one to follow, but these suckers came out pretty delicious. They’re a little soft and chewy and the ones that I baked for a minute less worked quite nicely with an ice-cream filling because they remained a bit soft.

The original recipe below by Bakers Royal, uses a salted creme filling for the centre, which also sounds amazing. Definitely going to try that next time around. Salted caramel is like magic happy potion, I can slurp that stuff down till the imaginary cows come home.

Took some snaps of the process along the way, I used 3 different types of chocolate so that they were bitter sweet instead of overly sweet, I used a dark Lindt, a dark Cadbury and some Cadbury milk chocolate. And then all I did was leave out the salted caramel part and instead I sandwiched vanilla bean ice-cream between 2 biscuits.

Happy baking x

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* Please note the recipe is for 1/4 cup of flour–not more. To prevent a thin batter make sure to beat the eggs and sugar for FIFTEEN minutes – don’t mix it for less time or it will result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter – I did exactly what this warning says, I mixed it for 15 minutes and it totally worked. 

Brownie Cookie (taken from Bakers Royale adapted from Donna Hay)

  • 340 grams chocolate, chopped
  • 3 tablespoons butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted

Instructions:

  1. Place 200 grams of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 140 grams of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

Salted Caramel Creme Filling (by Bakers Royale)

  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel (recipe below)

To make caramel creme filling:

  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until lightly combined, then add in caramel and beat until combined.
  2. Spread a  tablespoon and a half of caramel creme on underside of one brownie cookie, add a dollop of vanilla ice-cream and then place a second brownie cookie on top.

Homemade salted caramel sauce:

  • 1 cup sugar
  • 6 tablespoons water
  • 4 tablespoon butter
  • ¼ c heavy cream
  • 1/4 teaspoon salt (optional, for salted caramel sauce)

Instructions:

  1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once sugar has dissolved increase heat to high.
  3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

 

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2 Comments

  • Reply Camilla July 25, 2014 at 8:54 pm

    This looks completely delicious and the photos are wonderful 🙂

  • Reply Lara May 19, 2015 at 2:47 pm

    Those look amazing! I will definitely try them.
    Random question, do you ever make changes to a baking recipe for high-altitude?
    I moved to Joburg from America where high-altitude baking is often discussed for cities such as Denver that are at higher elevations (similar elevation to Joburg). Funny enough, all of the recipe alterations I have tried here in Joburg make my baked goods totally flop, and so now I usually just follow recipes as written and they turn out fine…yet my sister in Denver has to make alterations to all of her baked goods. It’s very strange! Just wondering if as an avid baker this is ever an issue for you.
    Thanks for the great blog xo

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