Your New Favorite Cookie?

De Sugar Spun Run · 90 min

Ingredientes

Preparación

1. Make the caramel first and let it cool completely. Put the brown sugar, butter and heavy cream in a small saucepan over medium heat and stir until the butter melts and everything is combined.
2. Raise the heat to medium-high and bring to a boil, stirring constantly. Keep boiling and stirring for 2 minutes, then remove from the heat and stir occasionally.
3. Let the caramel cool for 5 minutes, then stir in the vanilla and flaky sea salt. Leave until completely cool.
4. Stir in the powdered sugar until smooth. If it is still too runny, add a little more powdered sugar. Set aside until the cookies are ready to fill.
5. Preheat the oven to 350°F (177°C) and line cookie sheets with parchment.
6. Melt the chocolate chips and butter in a large microwave-safe bowl: microwave 30 seconds, stir, then 15 seconds at a time, stirring each time, until fully melted and smooth. Stir in the vanilla and let cool for 10–15 minutes.
7. While that cools, whisk together the flour, baking powder and salt.
8. In a stand mixer with the whisk attachment, combine the eggs, egg white and granulated sugar. Then whisk on high for 3 minutes until pale yellow and slightly thick.
9. Fold the chocolate mixture into the eggs until evenly combined. Gently stir in the flour mixture without overmixing until glossy.
10. Cover the batter and rest it for 20 minutes so it thickens.
11. Drop rounded 1½ teaspoons of dough onto the sheets, spaced at least 5 cm (2 inches) apart. Bake at 350°F (177°C) for 10–12 minutes, until the tops are set.
12. Cool the cookies completely on the sheets before removing and filling them gently.
13. Spread or pipe the frosting on the bottom of one cookie, then top with another. Use sparingly: a ring around the edge and a small dab in the centre.
14. Optional: melt dark chocolate melting wafers following the package directions and drizzle over the sandwiches. Let set before serving.

Resumido del vídeo de Sugar Spun Run. Míralo para los detalles.

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