Caramelized white chocolate, also known as blonde chocolate, is delicious. It is known for its strong notes of caramel and a deep nutty flavour which makes it addictive. If you have tried this chocolate then you know what I’m talking about. Caramelized white chocolate cookies are easy to prep and bake. Making the chocolate centres requires a bit of technique and patience. But the result is worth every melt in your mouth bite.
The ingredients used are readily available since the dough is vanilla, the only exception being caramelized white chocolate. Most chocolate stores sell caramelized white chocolate however, you can also make your own at home by slowly roasting a bar of good quality white chocolate. Read more here.
This recipe is easy with a few techniques I have explained for success. The texture of the cookies is crispy, while the chocolate makes them soft in the middle. However, cookies texture is entirely preferential, for instance, some of my family members love entirely crispy cookies, like these lemon crisp cookies. Others prefer soft, chewy cookies. I prefer a mix of crispy edges, with chewy centres like in this recipe.
How to make the caramelized chocolate centres.
First, you need a bar of caramelized white chocolate. You can get it from stores or make homemade. Homemade caramelized white chocolate involves roasting good quality white chocolate, slowly, for about 40 minutes to a golden brown colour. Click here for a detailed white chocolate caramelization process.
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I find that baking chocolate can be a bit stiff in cookies, especially after they cool. I like to alter the chocolate by adding a bit of heavy cream, heating the mixture to melt the chocolate, and then freezing it.
Afterwards, I remove it from the fridge and roll the chocolate into small balls which will be later used to stuff the cookies.
Ingredients for caramelized white chocolate cookies.
- All purpose Flour. Flour is responsible for structure and shape of cookies. For instance, too much flour will lead to tough cookies, while also inhibiting spreading. On the otherhand, very little flour will make the cookies to spread more thus leading to thin crispy cookies.
- Brown sugar. Responsible for chewy cookies.
- Granulated white sugar. Used a Sweetener.
- Butter. Use room temperature butter.
- Eggs. A mix of both egg yolks and whites are used in this recipe. Eggs are used as a liquid ingredient to help combine the other ingredients. Yolks add moisture to cookies without using too much liquid. For softer cookies use more yolks than whites.
- Vanilla extract.
- Baking powder. Leavening agent. Too little will inhibit the cookies from spreading, while too much can lead to flat thin cookies, due to too much spreading.
- Baking soda.
For the chocolate centers.
- Heavy cream.
- Caramelized white chocolate.
How to make caramelized white chocolate cookies.
Step one. Start by taking a bar of Baking caramelized white chocolate and mixing it with heavy cream. Heat this mixture, using the double boiler method or in a microwave to melt the chocolate. Remove from heat and mix to combine. Set it aside to cool.
Afterwards, cover with a cling film and refrigerate for at least 40 minutes. After the chocolate is cooled, it will be stiff but also manageable to scoop and roll into small balls, which will be later used in the cookie dough. After rolling into small balls refrigerate again for another 40 minutes.
I like doing this to make my chocolate more soft and gooey, even after my cookies have cooled. Another way of incorporating the chocolate would be by chopping it into small bite-sized pieces, and incorporating into the cookie dough.
Step two. Make the cookies. In a small bowl, mix flour, baking powder, and salt then set aside. In a separate bowl, using a hand whisker/stand mixer on low speed, cream the butter, sugars, and vanilla extract until creamy. Add in the eggs, one at a time, and mix until combined.
Step three. Fold the wet ingredients with the flour mixture. Do not overmix, as this will be activating strong gluten bonds that would otherwise make the cookies tough.
Roll into small portions and set aside on a tray. Afterwards, take each portion and flatten place a chocolate ball in the middle, then cover it with the cookie dough all around. The chocolate should be completely covered or it will seep out during baking. Do this with every portion while placing them on a baking tray lined with parchment paper.
Step 4. Freeze the cookies for at least 30 minutes. Meanwhile, preheat your oven to 180C. Afterwards, bake the cookies for 13-16 minutes for medium-sized cookies.
Step 5. Transfer on a wire cooling rack and let the cookies cool. Store in an airtight plastic container.
Storage.
Poorly stored cookies can be sticky and otherwise undesirable. Exposure to air or sealing them before the cookies completely cool are the most common culprits.
Cover cooled cookies with parchment paper and store them in an airtight container at room temperature. For longer storage place the covered cookies in an airtight container and refrigerate for up to 1 month.
What to note when making Caramelized White Chocolate cookies.
- For entirely chewy, and soft cookies, a couple of things come into play. First, is the proportion of ingredients used. Use a higher proportion of brown sugar, while using more egg yolks than whole eggs. Secondly, the amount of time the cookies take to bake will also affect the texture. Baking for longer periods will make cookies more crispy, while shorter periods yield softer cookies. Cookies continue to bake after retrieval from the oven because of retained heat.
- Chill the chocolate balls in the fridge to make them stiff, this will make it easy to roll the cookie dough around the balls.
- If the whole chocolate stuffing method seems complicated, simply chop a regular bar of caramelized white chocolate into bite sized pieces and incorporate into the cookie dough at the final step.
- Limit sugar in the cookie dough since the stuffing adds more sweetness.
- Don’t alter the chocolate if you are using regular caramelized chocolate bars, simply roll the cookie dough around medium sized pieces.
CARAMELIZED WHITE CHOCOLATE COOKIES.
Course: DessertDifficulty: Medium14
servings25
minutes16
minutes1
minuteIngredients
290 gm flour
120 gm brown Sugar
50 gm granulated white sugar
140 gms butter
1 egg
2 egg yolks
1 tsp baking powder
1 tsp vanilla extract
200 gm caramelized white chocolate
60 gms Heavy cream
1/4 tsp baking soda
Directions
- Take a bar of caramelized white chocolate and chop it into small pieces. Mix it with heavy cream in a small bowl, and heat this mixture using the double boiler method or in a microwave. Stir to combine and set it aside to cool. Afterwards, cover it with cling film and refrigerate it for at least 40 minutes. After 40 minutes, remove it from the fridge, it should be stiff but also manageable to scoop with a spoon. Roll it into small balls placing them on a tray, and refrigerate for another 40 minutes.
- Make the cookie dough. In a small bowl mix, the flour with baking powder and salt then, set aside. In a separate bowl using a hand mixer, cream butter with the sugars and vanilla to a smooth paste at low speed.
- Add in the egg and the egg yolks each at a time mixing at each turn.
- Finally, fold in the flour mixture using a spatula to combine. Be careful not to overmix, as this can make the cookies tough after they bake. Roll into small cookie-sized portions, and place them on a tray. Afterwards, take each portion and flatten placing a caramelized chocolate ball in the middle, then fold it around with the cookie dough. Make sure the chocolate balls are completely covered otherwise, the chocolate will seep out during baking. Place on a baking tray lined with parchment paper.
- Refrigerate for at least 30 minutes and bake in a preheated oven at 180 c for 13-16 minutes. After the cookies are baked, remove them from the oven and place them on a cookie cooling rack
Notes
- Chill the chocolate balls in the fridge to make it easy to roll the cookie dough around.
- If the stuffing methods seem too complicated or time-consuming, simply chop a bar of caramelized white chocolate into bite-sized pieces and incorporate the pieces into the cookie dough, like you would with chocolate chips.
More cookie recipes.
- Oatmeal chocolate chip cookies
- Chocolate caramel shortbread bars.
- Italian Vanilla butter cookies.
- Coconut Macaroons.
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