Ingredients
Method
Make the caramel
- Read the instructions completely before starting. Start by microwaving your heavy cream for 30 seconds. You want it warm when you add it to the hot sugar so it doesn't cause your caramel to harden and split. Make sure your butter is at room temperature as well, or it will have the same effect.
- In a medium saucepan over medium heat, melt the sugar while stirring with a wooden spoon frequently. It will take a while for it to start to melt, and it may seem like nothing is happening at the beginning but be patient. Once it begins to melt, the sugar will become clumpy, and you should start stirring constantly. The sugar will eventually completely melt to an amber colored liquid. Once the clumps of sugar are dissolved, immediately remove from the heat and stir in the butter. It will sizzle and splash rapidly, so be careful! Stir vigorously until butter is melted. It may not look combined yet, that's ok. Immediately stir in the heavy cream and whisk vigorously until the caramel is smooth and combined. Stir in the vanilla and salt. Pour into a heat safe jar and let cool at room temperature for about an hour, before placing in the fridge covered for at least three hours. Caramel will thicken to a spreadable consistency as it cools
Make there cookie dough
- Preheat the oven to 350℉. Spread the hazelnuts over a small baking sheet and place in the oven to toast for 3-5 minutes. Once slightly toasted, let them cool on the baking sheet for 10 minutes before using. Turn off the oven.
- In a small food processor, pulse the slightly cooled hazelnuts and ⅓ cup of the brown sugar together until a fine meal is formed. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat together the butter and remaining ⅓ cup of brown sugar on medium speed until creamy and combined. Add the egg and vanilla extract and beat until just combined. It's ok if it looks curdled, it will straighten out when we add the dry ingredients. Add the flour mixture and the hazelnut mixture and mix on low speed until just combined.
- Cut the dough in half. It doesn't have to be perfect, just eyeball it. On a large piece of cling wrap, press one half into a disk, about 1/4 inch thick. Wrap it in the cling wrap, and repeat with the second half of the dough. Place both wrapped disks in the refrigerator and chill for at least 3 hours.
Shape and bake!
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove and unwrap one half of the dough from the fridge and flour your work surface. Using a floured rolling pin, carefully roll the chilled dough out so its about 1/8 inch thick. If the dough cracks, just use your fingers to mold it back together. Using a 2-3 inch round cookie cutter (mine was 2 ½ inch), cut the dough into cookies. Re-roll and cut the scraps until you have used up all the dough. This dough can get a little sticky, so make sure to be re-flouring frequently. Repeat with the second disk of dough.
- Place the shaped cookies on the previously prepared baking sheets about 2 inches apart. Bake for about 11-13 minutes, or until the cookies are set. Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Assemble.
- Remove the caramel from the fridge. It should be a spreadable consistency. If it is too thin, it needs more time to chill. If it is too thick, then place the sealed jar in a warm water bath and let it sit for just 3-5 minutes. Then, remove from the water and open jar to stir around the caramel until it reaches the right consistency.
- Take one cookie and spread a loaded teaspoon of the caramel on the flat side. Top with a second cookie to create a sandwich. Repeat with the remaining cookies. If you notice your caramel is dripping out of the cookies, stop and let it chill longer before doing the rest of the cookies.
- Cookies stay fresh sealed at room temperature for up to 4 days.