Caramel Brownie Cookies with Hazelnut Crunch
- Mixing bowls
- Small saucepan
- Wide skillet
- Baking sheet
- Wire rack
INGREDIENTS
- Hazelnut croquant
Batter:
- 7 ounces/200 grams dark chocolate
- 3.5 ounces/100 grams butter
- 2 large eggs
- 1 cup/200 grams sticky brown sugar
- 1/3 cup/30 grams natural cocoa powder
- 3/4 cup/105 grams all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Caramel sauce:
- 3/4 cup sugar
- 2/3 cup heavy cream
- 1 ounce/25 grams soft butter
- 1/4 teaspoon salt
INSTRUCTIONS
- In a microwave-safe bowl, melt the butter and dark chocolate in short bursts, stirring until smooth.
- In a stand mixer fitted with the whisk attachment, beat the eggs, pinch of salt, and brown sugar on medium speed for 6 minutes, until pale and airy. Fold in the melted chocolate mixture gently until combined. Sift in the cocoa, flour, and baking powder, mixing only until smooth. Refrigerate the dough for 40 minutes to firm.
- For the caramel, heat the cream in a small saucepan until just below a boil, then set aside. In a wide skillet over high heat, cook the sugar until it begins to melt and caramelize in the center. Lower heat to medium and swirl the pan occasionally until the sugar turns a deep amber. Carefully whisk in the hot cream and salt. Remove from heat, add the butter, and stir until fully incorporated. Let cool slightly.
- Preheat the oven to 350°F/175°C.
- Roll the chilled dough into even-sized balls. Coat each ball in hazelnut croquant and place on a parchment-lined baking sheet, leaving space between them. Press a small indentation into the center of each ball with your finger or the back of a spoon. Bake for 10–12 minutes.
- While still warm, reinforce the indentations with a spoon, then allow cookies to cool completely on a wire rack. Fill each cavity with caramel using a spoon or piping bag.
FAQ
How do I prevent the caramel from becoming too hard?
It is important to control both cooking time and temperature. When heating the sugar, avoid letting it get too dark, as this produces a bitter flavor and a firmer texture. Once the cream is added, the mixture should bubble vigorously but only briefly before being removed from the heat. Adding butter at the end helps emulsify the sauce, ensuring it stays soft after cooling. Storing the cookies in an airtight container also helps maintain a chewy caramel center.
How can I make the cookies without hazelnut croquant?
The cookies can be made without hazelnut croquant by using alternative coatings that add both texture and flavor. Crushed almonds, pecans, or walnuts work well and give a similar crunch. Rolled oats mixed with a bit of sugar can also be used for a nut-free option. If you want extra indulgence, try rolling the dough balls in finely chopped chocolate or cocoa nibs. The coating adds contrast to the fudgy interior, so even without hazelnuts, you will still achieve that balance of crunch and softness in each bite.
Can I freeze these caramel brownie cookies?
Yes, caramel brownie cookies can be frozen successfully, but the caramel filling should be added after thawing for best results. To freeze, shape and bake the cookies as directed, then cool completely before storing them in a single layer in an airtight container. They can be frozen for up to 2 months. When ready to serve, thaw them at room temperature, then fill the indentations with fresh caramel. This prevents the caramel from becoming grainy or crystallized in the freezer, ensuring the cookies taste freshly baked.
How do I know when the cookies are baked perfectly?
Caramel brownie cookies should be baked until the edges are set but the centers remain slightly soft, which usually takes 10 to 12 minutes at 350°F/175°C. They will continue to firm up slightly as they cool, so avoid overbaking. The tops should appear slightly glossy, with cracks beginning to form. Testing with a spoon to deepen the indentation after baking is a good indicator—if the cookie holds its shape without collapsing, it is ready. Cooling them completely before filling with caramel ensures the sauce stays in place without melting.
Can I make these caramel brownie cookies dairy-free?
Replace the butter in the cookie dough with a plant-based butter made from cashews or oats, which provide richness without overpowering flavors. For the caramel, use full-fat oat cream or cashew cream in place of heavy cream, and substitute dairy-free butter at the end for smoothness. The chocolate should also be checked to ensure it is dairy-free, as many dark chocolates contain milk solids.
What kind of chocolate is best for this recipe?
The best choice for caramel brownie cookies is high-quality dark chocolate with about 60–70% cocoa solids. This percentage provides enough richness and depth to balance the sweetness of the caramel without being overly bitter. Using chocolate that melts smoothly also ensures the batter incorporates evenly. Avoid using chocolate chips, as they contain stabilizers that prevent proper melting. Couverture chocolate or baking bars are ideal, since they create a glossy texture and enhance the fudgy character of the cookies.
