Ingredients
Method
Prepare the Dough:
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, and mix well.
- Sift in the flour, cocoa powder, baking soda, and salt. Stir with a spatula until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour, or overnight for the best results.
Shape the Cookies:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls, then roll each ball in chopped almonds to coat evenly. Place the balls on the prepared baking sheet, leaving some space between them.
Bake:
- Bake the cookies for 10-12 minutes until the edges are set but the center is still soft.
Fill with Caramel:
- While the cookies are still warm, use the back of a spoon to create a small cavity in the center of each cookie. Fill each cavity with a generous amount of salted caramel sauce.
Drizzle with Chocolate:
- Melt the dark chocolate and drizzle it over the tops of the cookies.
Refrigerate to Set:
- Place the cookies in the fridge to allow the caramel and chocolate to set completely, about 30 minutes. Once set, enjoy!
Notes
Notes:
Check the recipe for homemade caramel sauce
Storage Instructions
- Room Temperature: Store these cookies in an airtight container at room temperature for up to 3 days.
- Fridge: They can be refrigerated for up to 7 days. Let them sit out at room temperature for a few minutes before eating.
- Freezer: You can freeze the cookies for up to 2 months. Thaw them in the fridge or at room temperature before enjoying.