Chocolate cookies with salted caramel cream

Ingredients for 1 servings:

• 200 g butter, soft
• 100 g brown sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 150 g wheat flour
• 40 g cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder
• 1 egg(s)
• 150 g dark chocolate, min. 75% cocoa content
• 90 g sugar
• Salt
• 70 ml condensed milk
• 70 ml milk
• 180 g butter
• 2 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

makes about 30 cookies

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Chop the chocolate and melt it over a bain-marie. Beat the butter, sugar, vanilla sugar, and a pinch of salt with a mixer or food processor until light and creamy. Stir in the melted chocolate. Stir in the flour, cocoa, baking soda, baking powder, and egg. Fill a piping bag with the batter and pipe approximately 60 tufts, depending on the size, onto a baking sheet lined with baking paper, leaving some space between each tuft. Bake in the preheated oven on the middle shelf for approximately 10 minutes. Then let cool. For the filling, caramelize 30g of sugar in a pan. Sprinkle in the remaining sugar and stir until a light caramel has formed. Stir in the salt, condensed milk, and milk and let it reduce slightly. This requires a bit of patience; any lumps that may form will dissolve with constant stirring. Then stir in 40g of butter. Let the caramel cool in a bowl. Cream the remaining butter with the powdered sugar and stir into the room-temperature caramel cream. Transfer the filling to a piping bag and pipe onto half of the cookies. Top with the remaining cookies. Store the cookies in a cool, dry place. This recipe is quite time-consuming, but it’s worth it.