with vanilla bourbon caramel & chocolate ganache
These cookies are a labor of love that is worth the elbow grease needed to make them. They are sweet and salty with that extra pizazz of yummy that is drool worthy delicious. These came about by accident if I am to be honest. I made and apricot tart a week ago that included an almond crust that was such a hit, many friends asked if it would be possible to make just the crust into a cookie.
I love being able to take a simple recipe and morph it into something else that is just as good or even better. So, of course I thought this was a great idea and I got cracking as to how to make it extra special because the crust alone just wouldn’t fly in my book.
Every Tuesday at work we are delivered bagels and chocolate chip cookies topped with sea salt. The bagels are whatever, but those chocolate chip cookies are a thing of absolute wonder and got me thinking.
Sea salt and caramel go hand in hand, add in dark chocolate ganache and the almond cookie, layers of flavor are created that elevate this sweet treat to utter decadence.
These are definitely not your everyday cookies and take some time to make, but are worth the effort when you see the smiles they create from the first bite.
- 1 ¼ c. Flour
- ½ c. Almond Flour
- ¼ c. Sugar
- 1 Stick of Butter, chilled
- Pinch of Salt
- 2 Tbsp. Cold Water
Vanilla Bourbon Caramel:
- 1 c. packed Light Brown Sugar
- ½ c. Whipping Cream
- 4 Tbsp. Butter
- 1 Tbsp. Vanilla Extract
- 1 Tbsp. Bourbon
- pinch of Salt
- Sea Salt for garnish
- 8 oz. Chocolate Chips
- 1 c. Whipping Cream
- 1 Tbsp. Butter
- In a food processor add all the almond crust ingredients and pulse until blended. Remove from the processor and roll out on a lightly floured surface into a small rectangular disk. Wrap in plastic wrap and then refrigerate for up to two hours or overnight.
- Pre-heat the oven to 350. Roll out the crust into a rectangle and place in a semi-deep baking pan. Place in the oven and bake for about 15-20 minutes or until lightly browned.
- Remove from the oven and let rest until fully cooled.
- While the cookie is cooling make the caramel sauce. In a pan over medium-low heat mix all the ingredients together (except the sea salt and vanilla) until it thickens. Add in the vanilla and whisk together until it gets thicker. Remove from the stove and place in a bowl to cool.
- While the caramel is cooling, make the chocolate ganache. Place the chocolate chips and butter in a heat safe dish. Heat the whipping cream over medium-low heat until it simmers.
- Once heated, pour over the chocolate chips and mix until smooth and silky.
- Assemble the cookie: Pour the caramel sauce over the top of the almond cookie evenly. Sprinkle some sea salt over the top. Place in the refrigerator to set for 30 minutes. Remove from the refrigerator and pour the chocolate ganache over the top evenly. Chill for 1-2 hours. Slice and serve!