I know that many complain about the upcoming Daylight Savings change because we lose an hour of sleep. But for me, it is going to be a welcome change. I can’t wait for light evenings and better opportunities for photos in the sunlight!! I have started taking all of my photos at lunch the day after I make things, but I had to take pictures last night because I just made these last night so I could post them today. But starting Sunday, I shouldn’t have that problem anymore!!
I had heard of cookies like these before but had never made them. It is a cookie with a little hidden nugget of chocolate and caramel in the middle. I was really excited to make these, and have had the cookbook open to this page on my counter all week. But I have to admit that I was a little bit disappointed. I don’t know why they didn’t quite come together right for me.
I could tell from the beginning that there might be problems. The dough was really dry and had a hard time coming together. I ended up dumping it out of the food processor and pressing it together into a ball by hand. After being refrigerated, I went to roll it out. It rolled fairly easy, but kept cracking. I attempted to push the cracks together, but it resulted in a thicker dough. Because of this, I was only able to cut out 16 circles instead of 28. Then it calls to take one circle, place the candy on top, then cover with another circle, pinching the edges together to make one cookie. I used Rolos, and maybe they were too tall, but the dough just split and did not work out. I ended up taking the two circles, put the candy in the middle and just rolled it into a ball. Then I tried to press it out to a circle the best I could.
The final result was just ok. They weren’t horrible by any means, but there was too much dry cookie. They were the best eaten warm when the chocolate and caramel were still melted and gooey. I wish I would have followed my instincts from the beginning and added a little bit of water to soften the dough – maybe that could have saved these cookies. Luckily the whole batch only made 8 cookies for me, so it wasn’t a huge loss. I still love the idea of these cookies, and I think I will try to find a way to make them work!
I’m including the original recipe, because maybe it was just me and someone else will have better luck with it!
Chocolate Caramel Nuggets
from The Cookie Book
5 ounces/1 1/4 cups self-rising flour
3 1/2 ounces/7 tablespoons butter, chilled and diced
2 ounces/1/4 cup superfine sugar
1 egg yolk
1 teaspoon vanilla extract
14 soft-centered chocolate caramels
confectioners’ sugar and cocoa powder (unsweetened), for dusting
Put the flour and diced butter in a food processor and process until the mixture resembles fairly fine breadcrumbs.
Add the sugar, egg yolk and vanilla extract to the food processor and process to a smooth dough. Put the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 400F/Gas 6. Grease a large baking sheet.
Roll the dough thinly on a lightly floured surface and cut out 28 round pieces, using a 2-inch cutter.
Place one chocolate caramel on a round piece, then lay a second round piece on top. Pinch the edges of the dough together so that the chocolate caramel is completely enclosed, then place it on the baking sheet. Make the remaining cookies in the same way. Bake for about 10 minutes, until pale golden.
Transfer to a wire rack and leave to cool. Serve lightly dusted with confectioners’ sugar and cocoa powder.