Embark on a culinary journey to the heart of Brittany with these Breton-Inspired Chocolate and Salted Caramel Cookies. Combining the rustic charm of buckwheat, the richness of salted caramel, and the indulgence of milk and dark chocolate, these cookies are a testament to the region’s love for hearty, flavorful treats. Perfect for anyone looking to experience the essence of Brittany in each bite.
Why You’ll Love This
These cookies are a perfect blend of textures and flavors, offering a unique taste experience. The use of buckwheat introduces a nutty, earthy flavor that pairs wonderfully with the sweetness of the chocolates and the depth of the homemade salted caramel. They are not just cookies; they are a celebration of Breton cuisine and its ability to comfort and delight.
Perfect Occasion
Ideal for a cozy evening at home, a special treat for a brunch, or as a sophisticated offering at a dinner party, these cookies will transport you and your guests to the cobblestone streets of Brittany. They’re also a fantastic gift idea, showing your loved ones the extent of your baking skills and your good taste in regional French cuisine.
Decoration Tips
For an added touch of elegance, drizzle extra salted caramel over the cooled cookies and sprinkle with lightly toasted buckwheat kernels for a delightful crunch. The contrast of the smooth caramel and the crispy buckwheat will not only look stunning but also enhance the overall eating experience.
Ingredients:
For 6 to 8 cookies:
- Cookie Dough:
- 132g salted butter
- 130g brown sugar
- 50g sugar
- 1 egg
- 50g salted caramel
- 260g all-purpose flour
- 100g milk chocolate
- 100g dark chocolate (65% cacao)
- 55g buckwheat
- Salted Caramel:
- 380g cream
- 1 vanilla pod
- 45g glucose syrup
- 375g sugar
- 105g salted butter
Instructions:
- Salted Caramel:
- Heat the cream with the vanilla pod in a saucepan. Let it infuse for 10 minutes.
- In another saucepan, make a dry caramel with the sugar. Once golden, stop the cooking process with the salted butter.
- Add the vanilla-infused cream and cook until it reaches 119°C. Blend with an immersion blender and store in a jar.
- Cookie Dough:
- Mix the softened butter, caramel, and sugars until homogeneous. Add the egg, then fold in the sifted flour, toasted buckwheat, and chocolate chips.
- Form 120g balls of dough. Freeze overnight.
- Baking:
- Preheat your oven to 200°C. Remove the cookies from the freezer 10 minutes before baking and bake for 14 minutes at 200°C.
- Let cool, then drizzle with salted caramel and sprinkle with toasted buckwheat.
Indulge in these Breton-Inspired Chocolate and Salted Caramel Cookies and let them transport you to Brittany with every bite. Store them in a glass container or jar to keep them fresh, and if you crave that just-baked softness, a quick 15-second warm-up in the microwave will do the trick.
Enjoy the flavors of Brittany in your kitchen with these delightful cookies!
