Equipment
Ingredients
Cookie Dough
- 225 g unsalted butter, softened to room temperature
- 120 g powdered sugar, sifted
- 10 ml vanilla extract
- 280 g all-purpose flour, sifted
- 3 g fine sea salt
Salted Caramel Topping
- 200 g granulated sugar
- 60 ml water
- 120 ml heavy cream, warmed
- 45 g unsalted butter, cubed, room temperature
- 5 g flaky sea salt, for garnish
Nutrition (per serving)
Method
In a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium speed just until smooth and combined, avoiding incorporating too much air. This should take about 1 to 2 minutes.
Add the vanilla extract, sifted all-purpose flour, and fine sea salt to the bowl. Mix on low speed until a soft dough forms and no dry streaks of flour remain.
Gather the dough, shape it into a flat disc, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to allow the butter to firm up and the flour to hydrate.
Preheat your oven to 175 C (350 F). Line a baking sheet with parchment paper. Scoop 20 gram portions of dough, roll them into smooth balls, and place them on the baking sheet 2 inches apart. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each dough ball.
Bake the cookies at 175 C (350 F) for 12 to 14 minutes. If the indentations lose their shape during baking, gently re-press them with a spoon as soon as they come out of the oven.
Transfer the baked cookies to a wire cooling rack and let them cool completely.
While cookies cool, prepare the caramel. In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar, then place over medium-high heat. Do not stir once it boils. Cook until the sugar syrup turns a deep amber color and reaches 170 C (340 F).
Immediately remove the saucepan from the heat. Carefully whisk in the warmed heavy cream; the mixture will bubble up violently. Once the bubbling subsides, whisk in the cubed butter until the caramel is completely smooth.
Allow the caramel to cool in the pan for 10 minutes so it thickens slightly. Spoon or pipe the caramel into the indentation of each cooled cookie. Before the caramel fully sets, sprinkle the top with flaky sea salt.
Chef's Notes
- Avoid over-creaming the butter and sugar for the cookie dough; incorporating too much air will cause the cookies to spread and lose their shape in the oven.
- When making the caramel, warming the heavy cream before adding it to the molten sugar is crucial to prevent the sugar from seizing and turning into hard lumps.
- For the cleanest presentation, let the caramel cool until it reaches a piping consistency, then pipe it into the cookie indentations using a disposable pastry bag.
- Applying the flaky sea salt while the caramel is still slightly tacky, but not molten, ensures it adheres properly without dissolving into the caramel.
Storage
Refrigerator: 1 week — Store in an airtight container with parchment paper between layers.
Freezer: 3 months — Freeze undecorated cookies; add caramel and salt after thawing for best texture.
