Salted Caramel Cookies
La Fabrique - cookies, founded in 2012 by two pastry fans, offers fresh, tasty and fluffy cookies in its 9 shops located in Paris and a central workshop of 150 m2 in Clichy.
I remember attending last year a cookie workshop at la Fabrique - Cookies and I had the chance to discover the behind the scenes preparation’s method for these cookies, met Alexis, Anne and Estelle, three beautiful people who are passionate about pastry and cookies. And also I was able to taste the most chewy cookies in the world.
In this article, I am going to share with you the cookies recipe that is published in La Fabrique Cookies new recipes book. Many cookies recipes as well as several original recipes like the browkie, the cheesecake and the cups cookies. And who speaks of recipe book, also speaks about food styling photography: D For me, the beauty of a recipe book lies in the quality of its images: the colors used, the compositions and the different shots.
In the recipe book proposed by La Fabrique - Cookies, I loved the photos. The color tones are very user-friendly and the feeling for inviting us to prepare our own homemade cookies. For that, here I am, I invite you to prepare the salted caramel cookies, the most fluffy and delicious cookies ever, following La Fabrique Cookies recipe.
Salted Caramel Cookies - Recipe adapted from La Fabrique Cookies recipe book
Ingredients (for about 15 cookies)
200g of soft butter
100g of white sugar
85g of brown sugar
A pinch of salt
A vanilla pod
12g of almond powder
100g of corn flower
240g of wheat flour
130g of caramel chips from La Fabrique - Cookies or 130g of homemade caramel chips (see recipe below)
Preheat the oven to 150°C.
In a large bowl, mix the softened butter, white sugar, brown sugar and salt, to obtain a homogeneous paste without clumps of butter.
Add the egg and the vanilla beans, then mix.
In a separate container, mix the almond powder and the cornflower. Pour everything into the large bowl and mix again.
Add the flour at once, then finish mixing by hand.
Stir in the caramel chips.
Let this dough rest in the refrigerator for 15 minutes, to facilitate making the cookie balls.
Using an ice cream scoop, form regular balls of 15g (small cookies) or 70g (large cookies) and arrange them on a baking tray plate covered with baking sheet.
Flatten the balls a little and bake them for 17 minutes for the big cookies and 11 minutes for the smaller cookies. And not a minute more, you will see how soft they are by letting them finish cooking out of the oven.
Homemade caramel chips recipe
100g of caster sugar
A few drops of lemon juice
100ml of whole cream
50g of half-salted butter
A pinch of salt
Heat the cream so that it is lukewarm.
In a heavy saucepan, place the caster sugar and lemon juice, then melt on low heat.
Be careful, do not stir until the sugar has browned to prevent crystallization.
When the sugar is completely melted, add the cream while stirring.
Then add the butter already shopped into pieces, then the salt.
Bring them to a boil, the sauce will thicken as it cools. To make caramel chips, pour the sauce on a sheet of parchment paper and allow to cool. When the caramel is very hard, break it in the form of chips with a mortar.
With lots of love,