Hi everyone! Today’s recipe is so yummy. It’s Chocolate and Hazelnut Cookies topped with Chocolate Caramel and Coffee Caramel ☕? Those two flavors combine amazingly so I recommend you to try them!
I’ve used the recipe of the World Pastry Chef Cédric Grolet for the Cookie Dough. These are for me the best cookies, very crunchy outside and so soft in the middle.
For 15 cookies of 40g:
Cookie Dough:
- 96g of butter
- 55g of brown sugar (or white)
- 2,2g of salt
- 75g of eggs (= 1,5 eggs)
- 300g of flour
- 6,5g of baking soda
- 100g of dark chocolate chips
- 50g of roasted hazelnuts
Coffee Caramel:
- 37,5g of granulated sugar
- 22,5g of glucose (or honey)
- 75mL of full liquid cream
- 1g of salt (= 4 pinches)
- 22,5g of butter
- 3g of powdered gelatin (or sheets)
- 4,5 tsp of instant coffee
Chocolate Caramel:
- 37,5g of granulated sugar
- 22,5g of glucose (or honey)
- 75mL of full liquid cream
- 1g of salt (= 4 pinches)
- 22,5g of butter
- 60g of dark chocolate
- 3g of powdered gelatin (or sheets)
We’ll start with the Coffee Caramel:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. In a wide pan, place the sugar and the glucose (or honey). Cook over low/medium heat until all the sugar caramelizes.
You can stir with a spatula or wooden spoon at the spots where the sugar has already caramelized.
3. Bring to boil the cream with the instant coffee.
4. Pour the boiling cream little by little over the caramel. Stir.
5. If you have some lumps left, bring to boil the caramel again for a few seconds.
6. Wait until the temperature of the caramel goes down a little bit and then add the hydrated gelatin and the butter.
7. Mix with a hand blender to homogenize.
8. Wrap with cling film and refrigerate for a few hours.
For the Chocolate Caramel:
1. Repeat the exact same steps as for the Coffee Caramel, but don’t add the instant coffee in the cream and in the end you need to add the butter with the chocolate.
For the Cookie Dough:
1. Cream the softened butter with the sugar. you must take the butter out of the fridge at least 1h-1h30 before starting.
2. Add the eggs little by little and mix.
3. Add the flour, the salt and the baking soda. Combine.
4. Finally add the chocolate chips and the crushed hazelnuts.
5. You can wrap with cling film and refrigerate for a few hours (so the gluten can rest), but it’s not a mandatory step.
6. Preheat the oven to 165°C/329°F fan-assisted.
7. Form balls of 40g.
8. Slightly flatten them and place them over a baking tray covered with parchment paper.
9. Cook for 10-12min. Depending on your oven the cooking time may vary. The edges of the cookie must be golden but the middle must still be white.
10. When they are still hot you can use a tart ring to circle them so the edges round.
11. Let them cool down.
It’s time to finish the cookies!
1. Take the two caramels out of the fridge and whisk them a few seconds to loosen them.
2. Place them in a pastry bag with no tip.
3. If they are too liquid you can refrigerate for 1h. Otherwise, use immediately.
4. Over each cookie, pipe 3 dots of Coffee Caramel and 3 dots of Chocolate Caramel.
5. Decorate with hazelnut halves.
Your Chocolate and Coffee Cookies are ready! Enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
