Happy Valentine’s Day + Chocolate Salted Caramel Sandwich Cookies
Happy love day! I had some salted caramel leftover from this recipe and I was intrigued by Martha Stewart’s crispy chocolate cookies here, so I married the two and now they’re much more happy (and incredibly addictive!). I hope you enjoy the day with someone you love! -xo
Makes about 25 2″ cookie sandwiches
Salted Caramel Sauce
- 1/2 cup sugar
- 1/8 cream of tartar
- 2 tablespoon unsalted butter, cut into pieces
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt (or more if you prefer)
Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.
Chocolate Heart Cookies
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces bittersweet or semisweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 large egg
- In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
- Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
- Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
NOTE: This dough is kinda funny. It acts like stretchy fudge, like a Tootsie Roll. Roll it out between two pieces of parchment and it won’t stick. DO NOT USE FLOUR to keep it from sticking! You’ll end up with powdery white chocolate cookies and that’s no fun.