Description
These soft-baked cookies feature a chewy base and a luscious, molten cardamom caramel filling. The key technique involves creating a sealed pocket of spiced caramel within the cookie dough for a truly indulgent dessert.
Ingredients
- Cookie Dough:
- 170 g (1.5 sticks) unsalted butter, softened
- 150 g (0.75 cup) granulated sugar
- 100 g (0.5 cup packed) light brown sugar
- 1 large egg, room temperature
- 5 mL (1 tsp) vanilla extract
- 250 g (2 cups) all-purpose flour
- 5 mL (1 tsp) baking soda
- 2.5 mL (0.5 tsp) fine sea salt
- 300 g (2 cups) semi-sweet chocolate chips
- Cardamom Caramel Filling:
- 150 g (0.75 cup) granulated sugar
- 60 mL (0.25 cup) water
- 120 mL (0.5 cup) heavy cream, warmed
- 30 g (2 tbsp) unsalted butter
- 2.5 mL (0.5 tsp) ground cardamom
- 1.25 mL (0.25 tsp) ground cinnamon
- Pinch of fine sea salt
- Garnish:
- 15 mL (1 tbsp) powdered sugar
- 1.25 mL (0.25 tsp) ground cardamom
Instructions
- Prepare Cardamom Caramel: Combine sugar and water in a saucepan over medium heat, stirring until dissolved. Continue cooking until the syrup reaches a rich amber color (8-10 minutes). Remove from heat and carefully whisk in the warm heavy cream, butter, cardamom, cinnamon, and salt until smooth. Transfer to a bowl and refrigerate for at least 1 hour, until firm enough to scoop.
- Mix Cookie Dough: Cream the softened butter, granulated sugar, and light brown sugar together with an electric mixer until light and fluffy (3-5 minutes). Beat in the room temperature egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Fold in the semi-sweet chocolate chips by hand.
- Assemble Cookies: Preheat oven to 375°F (190°C). Flatten approximately 2 tablespoons of cookie dough into a disc. Place about 1 teaspoon of the chilled cardamom caramel in the center. Flatten 1 tablespoon of additional dough and place it on top of the caramel. Carefully bring the edges of the bottom dough disc up and around the caramel filling, sealing completely to form a smooth ball. Repeat with remaining dough and caramel.
- Bake Cookies: Arrange the filled cookie dough balls 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Avoid overbaking to keep the cookie soft and the caramel molten.
- Cool and Garnish: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm for a molten center. For presentation, whisk together powdered sugar and ground cardamom and lightly dust over the warm cookies.
Notes
Ensure caramel is fully chilled before assembly to prevent leaks during baking. Avoid overmixing the cookie dough for a soft texture. If needed, briefly chill assembled cookies before baking to retain shape. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg