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Ingredients
COOKIE DOUGH
- 8 oz flour
- 2 oz unsweetened cocoa powder
- Pinch of salt
- 7 and a half oz sugar
- 6 oz butter
- 1 egg
CARAMEL
- 2 and a quarter cups granulated sugar
- 1 3/4 cups heavy cream
- 1/3 cup honey
- 1 vanilla bean, scraped or 2 T vanilla extract
- 1 T corn syrup
- 1/4 cup butter
To make caramel:
- Prepare an 8" square baking dish by brushing with oil and placing parchment paper on bottom.
- Combine all ingredients, except butter, in a pot over medium/high heat. Stir periodically until sugar begins to dissolve.
- Allow mixture to cook, uncovered, until it reaches 123 degrees Celsius on a candy thermometer (between firm ball and hard ball stages).
- Once caramel reaches 123°C, remove from heat and add butter, stirring vigorously to combine. Pour mixture into prepared pan and let set.
To make cookies:
- Preheat oven to 350 degrees.
- Cream butter and sugar until butter is light and fluffy.
- Add egg until combined.
- Add dry ingredients on low speed until just combined.
- Form dough into patty, wrap and refrigerate about 20 minutes.
- Remove dough from refrigerator and roll between two sheets of parchment paper (it's important not to use too much flour while rolling, so cookies don't dry out).
- Roll to about quarter inch thickness and cut with a 1 and a half inch round cookie cutter into 40-48 pieces.
- Brush any excess flour from cookies and bake on parchment line sheet pan for 8-10 minutes, just until cookies are no longer soft in center.
To assemble cookies:
- Using a 1 inch round cutter, cut pieces of caramel and remove from pan, one at a time, sandwiching them between two cookies.
- Press cookies gently to spread caramel just to edge of sandwich.
