Chocolate and Salted Caramel Cookies
Recipe created by Executive Chef Geoff Scott - Vinnies by
Geoff Scott, 166 Jervois Road, Herne Bay, Auckland + 64 (09)
These cookies are what we use at Vinnies restaurant for petit fours (mini sweet treats) to go with coffee at the end of the meal. You can make them any size you wish.
Makes approx 30
1 cup icing sugar
13/4 cups flour
½ cup cocoa powder, dutch
220gr salted butter, diced
1 egg yolk
Sieve the icing sugar, flour and cocoa into the bowl of a food processor, add the butter and yolk, then blitz until fully combined it will be like fine breadcrumbs.
Tip it out into a large bowl and work it together until it forms a dough. Roll into logs and rest in the fridge for half an hour.
Cut slices, place on baking paper and cook at 180C for 6 -8 minutes (depending on the thickness of the slices.
Remove from hot tray and cool on a wire rack.
Salted Caramel Filling
40gm castor sugar
120ml cream, warmed
1/8th tsp salt
70gr dark chocolate buttons (use 72% cacao solids - French quality chocolate)
20gr butter, softened to room temperature.
Place sugar in a small pot with 2 tablespoons of water and cook till a light golden caramel is formed, take off the heat and add cream, stir to form a smooth caramel sauce.
Allow to cool a little then pour this mix over the chocolate and mix well, add salt then lastly stir in the softened butter.
Let the caramel filling set up a bit before spooning or piping the filling onto the cookies, then sandwich them together and enjoy gobbling them up and / or sharing them with your family and friends! Have fun - Geoff the chef.