Black Betty’s – Freeman

Ingredients

COOKIES
1/2 cup butter, room temperature
2/3 cup sugar
1 egg
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt

CARAMEL
1 cup granulated sugar
6 tablespoons unsalted butter, cut into tbsp.-size chunks
1/2 cup heavy cream
1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling

  1. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg until well combined.
  2. In a small bowl, combine the flour, cocoa powder, and salt. Stir to combine. Slowly add the dry ingredients to the wet and beat until just combined.
  3. Refrigerate the dough for 20 minutes or until easy enough to handle. Roll the dough into 1 inch balls. Place on a parchment lined baking sheet and press your finger tip into the center of each ball to form an indentation.
  4. Bake in a preheated 350-degree oven for 10 minutes. Remove from oven and cool completely before filling.
  5. Make caramel: Put granulated sugar in a large nonstick frying pan; spread evenly. Heat over medium-high heat, stirring constantly with a wooden spoon. Sugar will form clumps but eventually will melt and turn into a dark, amber-colored liquid, about 6 minutes. As soon as it’s liquefied, reduce heat to medium-low. Add butter and stir until incorporated. Stirring constantly, drizzle in cream. Boil 1 minute, stirring, then remove from heat and stir in 1/4 tsp. sea salt. Scrape into a bowl and let cool completely.
  6. Assemble cookies: Spoon about 1/4 tsp. caramel into each cookie, then sprinkle with a few grains of sea salt.

 

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