Ingredients
Instructions
- 1.
In a medium bowl whisk together flour, tapioca starch, xanthan gum if using, cocoa and espresso powder. Set aside
- 2.
In a large bowl using an electric mixer mix butter with sugar until creamy. Add dry ingredients and chocolate chunks and mix until the dough comes together. It looks crumbly but it will come together
- 3.
Form the dough into a large disk and place it on a large sheet of parchment paper. Cover with another sheet and roll the dough to about 1/2-inch thickness. Using a cookie cutter cut into round shapes about 1 3/4-inch in diameter and place on a baking sheet lined with parchment paper or Silpat about 1-inch apart. Place in the freezer for 10 minutes or refrigerate for 20 minutes. DO NOT SKIP THIS PART
- 4.
Preheat oven to 325 F and bake for 15 minutes, they are done when the tops are not shimmering. Cool completely on the baking sheet
- 5.
While the cookies are baking prepare the caramel filling; pour the condensed milk into a non-stick saucepan. Simmer over low heat for 20-30 minutes, stirring often until the sauce turns a light shade of caramel. Stir in vanilla and remove from the heat to cool. If you find the caramel too thick to spread on the cookies, just warm it up a little
- 6.
Once the cookies are cool, spread the bottom half of the cookies with the caramel add the top cookie and you are done! I refrigerate mine right after to firm up the caramel filling
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