As Hannah Montana would say, “the best of both worlds”. Salted caramel is and will always be my favorite flavor. The crunch of the salt and the sweetness of the caramel offer an incredible experience.
After I tasted La Grande Gallette cookies I bought at Costco, I knew I was to make my very own recipe for those tiny miracles. So after some experiments, I did. They turned out: sweet, chewy, salted and delicious.
SALTED CARAMEL COOKIES
Adapted from Jess Fuel
Makes 12 cookies
- 1 stick of butter
- 1/4 cup of caster sugar
- 1/4 cup of brown or light brown sugar
- 1 egg
- 1 cup of all-propose flour
- 1 tbsp of cornstarch
- 2 tbsp of instant vanilla pudding
- 1/2 tsp of vanilla essence
- 1 tbsp water
- 1/3 cup of caramel bits
- 1 caramel square
- Course sea salt
- Preheat the oven at 350 degrees Farenheith (180 dregrees Celicius).
- Melt the butter until slighty brown in a small sauce pan, then let cool.
- Mix the sugars and the butter in the mixer with the paddle attachment.
- After incorporated add the egg.
- In a separate bowl mix the flour, cornstarch and vanilla pudding. With a wisk remove all bumps.
- Add the flour mix to the sugar mix, after fully incorporated add the vanilla and water.
- At last add the caramel bits, mixing by hand with and silicon spatula.
- Line your baking sheets with parchment paper or a Silpat.
- Cut the caramel squares into thin squares, about 10 per square.
- Place the cramel squares in the baking sheets. Scoop the cookies, on top of them. I made the cookies of 2 tbsp, and separated them by 3-4 fingers.
- Sprinkle with sea salt.
- Bake for 15 minutes, until baked. Let cool for 5 minutes and transfer to a cooling rack.