Chocolate fudge cookies, salted coffee caramel
180g butter, softened
1.5 cups light brown sugar
2 tsp vanilla extract
2 eggs, beaten
1.5 cups self raising flour
1/3 cup cocoa powder
pinch salt
1/2 tsp bicarb of soda
200g DARK chocolate (70% COCOA), roughly chopped
FOR THE BUTTERCREAM FILLING
1 tsp powdered instant coffee
2 tbsp boiling water
250g unsalted butter, softened
300g icing sugar, sifted
2 tbsp dulce de leche
50g DARK chocolate (70% COCOA), roughly chopped
maldon sea salt flakes
Preheat oven to 180˚c/350˚f.
Line 2 baking trays with parchment.
In the bowl of a stand mixer, whip butter and sugar together until light and fluffy.
Add eggs and beat for another 1 min.
In a bowl, mix flour, cocoa, salt and bicarb of soda. Add to the butter mix and beat for a further 20 secs or so to combine. Stir in chopped chocolate.
Using a tbsp measure or small scoop, add to lined baking trays. Bake for 10-12 mins until almost set in the center, take note these cookies will harden up a bit more as they cool, so don’t overcook. Remove from oven and allow to cool thoroughly on wire racks.
To make the filling combine coffee powder and boiling water in a cup and allow to cool.
Place softened butter in the bowl of a stand mixer and beat until smooth, add the sifted icing sugar and beat for 8-10 mins until really soft and light. The longer you beat this mix the fluffier it will become.
Whilst butter and sugar are mixing, melt chocolate in a heat-proof bowl in the microwave, stirring often to ensure it doesn’t burn. When melted remove and allow
to cool slightly. Add melted chocolate to butter/sugar mixture along with 3-4 tsp of the cooled coffee mix and the caramel. Continue to beat on medium-high speed for a further 3-4 mins.
Remove and add into a piping bag fitted with a large star nozzle.
Pipe cookies and sandwich together.