I’ve been weighing ingredients more lately. I guess I’ve been watching too many baking shows that refer to it all being a science – Justin Warner, Damaris Phillips and Christina Tosi! But, I am much happier with most recipes since I’ve begun doing that.
SALTED CARAMEL SNICKERDOODLES adapted from Erin Clarkson
SALTED CARAMEL
2 cups (400 grams) fine granualted sugar
2 teaspoons (6 grams) Himalayan Pink Sea Salt
- Line a half sheet pan with a silicone mat or lightly grease with non-stick cooking spray.
- In a medium sauce pan heat sugar over medium heat, stirring regularly until sugar dissolves. The sugar will clump – don’t worry, it is supposed to! Keep stirring until sugar completely dissolves and turns amber. Continue stirring until completely smooth. As soon as it begins to smoke, remove from heat and pour into prepared pan.
- IMMEDIATELY sprinkle with the sea salt
- COOL COMPLETELY!
- When completely cool, break apart into large chunks.
COOKIES
1 cup (227 grams) unsalted butter, softened
1/2 cup (100 grams) fine granulated sugar
3/4 cup (150 grams) salted caramel dust (see below)
1/4 cup (55 grams) firmly packed dark brown sugar
1 LARGE egg (50 grams)
1 teaspoon (4 grams) PURE vanilla extract
2 3/4 cups (350 grams) all purpose flour
1/2 teaspoon (2.5 grams) baking soda
1/2 teaspoon (1.5 grams) sea salt
1/2 teaspoon (1 gram) QUALITY ground cinnamon
- Weigh out 200 grams of the salted caramel chunks.
- Place in a ziploc bag and break with a rolling pin until you have small semi-uniform size pieces. Set aside.
- Place remaining salted caramel chunks into food processor and pulse until you have a finely ground dust. Measure out 150 grams (3/4 cup) of the dust and set aside. Add any remaining dust to your Rolling Sugar Bowl.
- In a stand mixer combine butter sugar, caramel dust and brown sugar at high speed until creamy.
- Add egg and vanilla beating until combined.
- Sift together the flour baking soda and sea salt.
- Reduce mixer speed and add flour mixture gradually beating JUST until combined.
- Stir in the caramel chunk pieces until evenly distributed.
ROLLING SUGAR
1/4 cup (50 grams) fine granulated sugar
2 teaspoons (2 grams) pumpkin pie spice
Leftover Caramel Dust
- In a small bowl combine the sugar, pumpkin pie spice and leftover caramel dust until well blended.
- Roll dough into ping pong sized balls.
- Roll each ball in the sugar mixture before placing on baking tray 2 inches apart.
- Place tray of cookies in freezer 10 minutes before baking.
- Preheat oven to 350°.
- Line baking sheets with parchment paper.
- Bake 10-12 minutes until golden and puffy.
- IMMEDIATELY sprinkle with sea salt.
- COOL COMPLETELY on pan before transferring to cooling rack.
- Store in an airtight container to prevent cookies from becoming sticky and stuck together.
NOTES:
- If you are going to freeze dough, roll into balls first and freeze solid on a sheet pan before placing them in a freezer bag.
- Make sure to have everything in place and ready before beginning the salted caramel. This process happens quickly and cannot be slowed down. It will burn easily.