Ingredients
Equipment
Method
Step-by-Step Instructions
- Whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat together unsalted butter, light brown sugar, and granulated sugar until creamy and light. Scrape down the sides as needed.
- Add in the egg, egg yolk, and vanilla extract. Beat on low speed until incorporated.
- Gradually mix in the dry ingredients until just combined. Wrap the dough in plastic wrap and refrigerate for at least 5 hours.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop and roll the dough into small balls, then coat with turbinado sugar. Place on prepared baking sheets.
- Freeze the dough balls for about 15 minutes to maintain their shape during baking.
- Bake in the preheated oven for 7 to 8 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- In a saucepan, melt granulated sugar over medium heat until golden amber. Add unsalted butter and heavy cream, stirring until smooth.
- Once cookies are cool, spread salted caramel on one and top with another cookie to create a sandwich.
Nutrition
Notes
For best results, refrigerate cookie dough before baking and watch closely as cookies bake to ensure they remain soft.