Cookies with caramel chips

Ingredients for 1 servings:

• 370 g butter
• 450 g brown sugar
• 3 tsp salt
• 2 ice cubes
• 90 g sugar
• 2 tsp coffee powder or cocoa powder
• ½ tsp baking powder
• 2 eggs
• 2 tsp vanilla extract, alternatively vanilla sugar
• 330 g flour
• 170 g chocolate
• Sea salt, coarse

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 1 hour 5 minutes

The dough needs to rest in the fridge for 2 days, but it’s worth it!

For the caramel chips, melt 120g butter in a pan, add 180g brown sugar, and a teaspoon of salt. Mix well and heat until a thick caramel has formed and some of the water in the butter has evaporated. Then transfer the butter to a baking tray lined with baking paper and refrigerate. In a mixing bowl, combine 270g brown sugar, 90g sugar, 2 teaspoons of salt, 2 teaspoons of coffee or cocoa powder, and 1/2 teaspoon of baking powder. In a large pan, heat 250g butter for the brown butter and stir continuously until the water has evaporated and the butter is a deep brown. Then remove from the heat and (after letting it cool briefly, otherwise it will splash) add two ice cubes to the butter – this will restore the lost moisture. Let it cool. Add the brown butter to the sugar and coffee powder mixture and mix everything until smooth and pliable. Then add the 2 eggs and mix well. Finally, add 330g of flour. Stir in with a spoon until a smooth dough forms. Chop the 170g of chocolate and take the caramel out of the fridge and break it into small pieces. Add the chocolate and caramel pieces to the dough and mix in. Then use an ice cream scoop to scoop out equal-sized balls of dough and place them on a baking sheet lined with baking paper or a cake plate. Note: It should fit in the fridge! Cover with plastic wrap, place in the fridge and let it rise for 48 hours. After two days, place the balls well in between on a baking sheet lined with baking paper and bake the cookies in the oven at 150°C (top/bottom heat) for about 20 minutes. Remove from the oven, let cool slightly and sprinkle with coarse sea salt while still warm. One serving is about 20 large cookies.