Chocolate-Caramel Sandwich Cookies

Chocolate-Caramel Sandwich Cookies (Adapted from Everyday Food)

For the caramel sauce

1 cup granulated sugar
6 tablespoons cold unsalted butter, cut into cubes
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup heavy cream

For the cookies

1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
1 large egg yolk
1 scant teaspoon instant espresso powder
1 teaspoon vanilla

For the frosting

1/4 cup prepared cooled caramel sauce
12 tablespoons (1 1/2 sticks or 3/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar

To prepare the sauce

Place sugar into a medium saucepan - place saucepan over medium-high heat and cook until the sugar has begun to melt and is brown around the edges, about 3 minutes. Using a heat-safe spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, about 3 minutes more.

Immediately add butter, salt and vanilla, whisking to combine. Whisk in heavy cream.

Pour sauce into a heat-safe container and let cool. Place into the refrigerator until well-chilled.

Makes about 2 cups.

To prepare the cookies

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until creamy and smooth.

In a small bowl, stir together egg yolk, espresso powder and vanilla. Beat into the creamed butter. Add dry ingredients and mix until combined.

Drop dough by level teaspoons onto parchment-lined baking sheets. Place into the oven and bake until cookies are puffed and cracked, about 8 minutes. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to a wire rack and set aside to cool completely.

To prepare the frosting

In a medium mixing bowl, beat together cool caramel and butter with a wooden spoon until smooth and combined. Gradually beat in confectioners' sugar until smooth. Pipe or spread frosting on flat sides of half the cookies and top with remaining cookies.

Makes about 40 sandwich cookies.

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