Don’t forget to go through the baking tips first, CHECK IT NOW!
If you love chocolate, then these are for you. They’re soft with a rich chocolate taste, and then after that first bite, you get that sticky chocolate or caramel sauce sweeping through. That’s when you ask yourself if you should go for a second one, a third one…when to stop!
Prep time: 35 mins – Cook time: 8-10 mins – Total time: 45 mins
Ingredients:
Cookies
- 1 & 3/4 cups flour
- 1/2 cup cocoa powder.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (you can add up to a cup if you want)
Ganache Topping
- 110g chocolate, roughly chopped
- 1 & 1/2 teaspoons corn syrup
- 1/4 cup heavy cream
- 3 to 4 tablespoons chocolate cookie crumbs
Caramel Topping
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup (slightly less) heavy cream
- Pinch of salt
- ½ teaspoons vanilla extract
- 100 grams chocolate roughly chopped.
Equipment:
| Measuring cups and spoons |
| 1 medium bowl |
| Electric whisk (handheld or standing) |
| 2 baking sheets/trays lined with parchment paper |
| 2 small saucepan |
| Small heat proof bowl |
| Scale |
How to…..
Cookies
Preheat oven to 350°F/176 degrees C.
Mix the flour, cocoa powder, baking soda, and salt together.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
Drop the dough by tablespoonfuls onto the baking tray. Bake 8 to 10 minutes, or until the cookies are almost set with a soft center.
Cool the cookies on the trays for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Ganache Topping:
Place the chocolate and corn syrup in a heat-proof bowl.
Place the cream in a small saucepan. Heat over medium heat until the cream begins to bubble. Pour the cream over the chocolate and stir until the ganache is smooth. Top each cookie with about a teaspoonful of ganache. Use the back of the spoon to spread out the ganache on top of the cookie.
Let the ganache set before serving the cookies.
Caramel Topping:
Put butter, brown sugar, heavy cream and salt in a saucepan and heat over medium heat. Bring it to a boil. Let it boil for about 8-10 minutes while stirring occasionally. The caramel will start thickening and should coat the back of a spoon – that’s when you know it’s ready. Remove from the heat and stir the vanilla in.
Top each cookie with about a teaspoonful of caramel. Let it set before serving the cookies.