Crispy Caramelized White Chocolate Cookies
These crispy and chewy caramelized white chocolate cookies have a strong caramel-like flavour without being too sweet. They're easy to make and perfect for a quick treat that you can prepare in under an hour.
Equipment
- 01 Weighing Scale
- 01-02 Whisk
- 01-02 Spatula
- 01 Chopping Board & Knife
- 01-02 Baking Tray
- 01-02 Parchment Paper
Ingredients
- 281 grams All Purpose Flour
- 05 grams Baking Soda
- 03 grams Salt
- 187 grams Castor Sugar
- 47 grams Light or Dark Brown Sugar
- 94 ml Unsalted Butter melted
- 140 grams Caramelized White Chocolate melted
- 140 ml Whole Eggs
- 03-05 ml Pure Vanilla Extract
- 150-180 grams Caramelized White Chocolate chopped
- 05 grams Sea salt for sprinkling
Instructions
Preparation
- Caramelize the white chocolate by following the instructions given in this post.
- Use chilled caramelized white chocolate for the recipe.
- Weigh and roughly chop the caramelized white chocolate (140g + 180g).
- Weigh 140g of the chopped chocolate in a bowl and melt over a double boiler or in a microwave. Set aside to cool a little.
- In a bowl, chop and weigh softened butter and melt over a double boiler or in a microwave. Set aside to cool.
- In a bowl, weigh the all-purpose flour, baking soda and salt, Stir well.
- Weigh the castor sugar and brown sugar in a bowl.
- Weigh the whole eggs and pure vanilla extract in a bowl.
Method
- Preheat the oven to 180°C.
- Transfer the melted unsalted butter and chocolate to a bowl and whisk well to combine.
- Whisk in the castor sugar and brown sugar till just combined.
- Add the eggs and vanilla and whisk it till just combined.
- Fold in the all-purpose flour, baking soda and salt till just combined.
- Fold in the chopped caramelized white chocolate. You can even add a few extra chunks of chocolate to each portioned-out cookie dough.
- Allow the cookie dough to rest for 15 minutes.
- Line 1-2 baking trays with parchment paper.
- Cut out a small square of parchment paper for the weighing scale.
- After placing the parchment paper on the weigh scale, begin weighing 45g of cookie dough.
- You can transfer the cookie dough onto the tray by just lifting the paper and overturning the cookie dough on the tray.
- Bake the cookies for 15 minutes or till the edges have become golden brown and set.
- The middle of the cookie will still be a little soft.
- Use a cookie cutter to reshape the cookies immediately after baking.
- Let the cookies cool on the tray for 15 minutes and then transfer them to a wire rack to cool completely.
- Sprinkle with sea salt.
Notes
- Caramelized white chocolate – I highly recommend preparing your own caramelized white chocolate for 2 reasons – 1, It is so enjoyable looking at the caramelized turn into something so gorgeous and something that not only tastes but also has a lovely aroma. It is also a fun technique to have in your repertoire. 2. Commercial Caramelized white chocolate is one of the most expensive chocolates. If you can't prepare your own, purchase blonde, caramel chocolate or Callebaut’s Gold Couverture Chocolate. Read and follow the instructions given in this post to prepare lump-free caramelized white chocolate easily & like a professional.
- Resting the dough – Although these are no-chill cookies, you know I will always tell you how to get the best flavour from your cookies because flavour is important! You can rest the dough anywhere between 04 hours to overnight in the refrigerator. After chilling, weigh and roll the cookie dough. However, let it come back to room temperature before baking.
- Make-Ahead and Freezing Instructions -
- The cookie dough can be refrigerated for four days before rolling and baking. If you want to freeze the cookie dough, roll it, shape it and store it on a tray or in an air-tight container by layering the cookies with parchment paper (Label the box/bag with the name and date of preparation) and freeze it.
- Cookie dough lasts for three months in the freezer. Thaw the cookie dough in the refrigerator overnight and then bake.
- Storage instructions - Baked cookies should be stored in a clean air-tight container for a week.
- Oven temperature and time – I recommend using an oven thermometer to know the real temperature of the oven cavity. The baking time varies depending on the type of oven you have. You can learn how to understand your oven to avoid and prevent baking failures by reading this post.
- Salt – I recommend using kosher or table salt in the cookie dough and sea salt after the cookies have been baked.
- Ingredient Substitution & Weighing Guide - Read it here