Chocolate with Caramel: A Cookie Dream
Chocolate with caramel is a match made in heaven. This easy to make cookie recipe will satisfy the most passionate about a great dessert.
Salted Caramel Chocolate Chip Cookie Sandwich
Learn how to make homemade salted caramel and how to easily temper your chocolate! I love to make this recipe and serve it with some ice cream or with a huge cup of coffee topped with milk. Feel free to use your favorite kind of cookies for this and to decorate them with nuts or sprinkles.
About the chocolate we’re going to use, Couverture Chocolate from Santa Barbara Chocolate is a great option because of the high percentage of cocoa butter because of the premium cocoa beans used unmaking the chocolate; this helps a lot when you need to temper it.
For the salted caramel:
- ½ cup of white sugar
- ¼ cup of heavy cream
- 3 tbsp. of butter
- 1 tsp of salt
- 14 homemade chocolate chip cookies
- 1 cup of homemade salted caramel
- 1 cup of Couverture Chocolate
For the salted caramel:
- In a saucepan, over low heat, add the white sugar. Make sure it’s evenly spread on the bottom of the pan.
- Using a wooden spoon or a plastic whisk, stir frequently while the sugar starts to melt. Be patient because if you try to do this on high or even medium heat, the sugar will probably burn before getting to the point we need.
- When all the sugar is completely melted, let it cook without stirring that much. It will change to a gold/amber color.
- Add the butter and whisk well to combine. Be careful with the hot sugary bubbles.
- After the butter, pour your heavy cream and salt.Whisk again until you get a creamy sauce.
- When ready, set aside to cool down and use later.
To temper the chocolate:
There are many ways to get a perfectly tempered chocolate. I will show you one of the easiest so you can do it at home without needing extra tools that you might not have.
- First of all, you need a chocolate with high amount of cocoa butter such as the Couverture Chocolate from Santa Barbara Chocolate.
- Separate about ¼ cup of chocolate. Place the remaining ¾ cup into a microwave safe bowl.
- Heat the chocolate in the microwave for 10 seconds. Take it out and stir using a plastic or rubber spatula.
- Heat it again for another 10 seconds and stir. Repeat the same steps 2 or 3 more times until your chocolate is almost completely melted but you are able to see some chunks.
- Stir the chocolate fast to help melt the remaining chocolate chunks.
- When melted, add less than half of the ¼ cup you kept earlier. Stir until melted.
- Keep adding pieces of chocolate and stirring to melt. This method is called seeding.
- When all your ¼ cup is added, you’ll notice that maybe some chunks didn’t melt, that’s fine, take those out and save them for later.
- Your chocolate is now tempered!
- In a plain surface, place your cookies facing up.
- Spread a generous amount of salted caramel on the cookie
- Close it with another cookie, making a sandwich. Don’t press the cookie down too much or all the caramel will spread out of the edges.
- Dip half of the cookie sandwich into the chocolate and let it set. Repeat with all the cookies.
Check out the chocolate used in this recipe: Couverture Chocolate