Ingredients:

  • 1 cup (225g) unsalted European-style butter
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (100g) granulated cane sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp (15ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (95g) white whole wheat flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 36 soft caramel squares
  • 1/4 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 1 tsp flaky sea salt

Instructions:

  1. Place the 1 cup (225g) of butter in a light colored saucepan over medium heat. Cook 5 to 8 minutes until it smells like toasted nuts and you see dark golden bits at the bottom. Pour the browned butter into a large heat proof bowl.
  2. Let it cool for at least 10 minutes so it doesn't scramble your eggs.
  3. Add the 3/4 cup (150g) coconut sugar and 1/2 cup (100g) granulated sugar. Whisk 2 minutes until the mixture looks like wet sand.
  4. Add the large egg, the egg yolk, and the 1 tbsp (15ml) vanilla. Whisk vigorously until the batter lightens in color.
  5. In a separate bowl, whisk the 2 cups (250g) all purpose flour, 3/4 cup (95g) white whole wheat flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp fine sea salt.
  6. Fold the dry ingredients into the butter mixture. Stir only until no white streaks of flour remain.
  7. Pop the bowl in the fridge for 15 minutes. This prevents the cookies from spreading into flat pancakes.
  8. Mix the 1/4 cup sugar and 2 tbsp cinnamon in a small bowl.
  9. Take a tablespoon of dough, flatten it, place a caramel square in the center, and roll it into a ball. Ensure the caramel is completely encased so it doesn't leak.
  10. Roll the balls in the cinnamon sugar and place on a lined sheet. Bake 8 to 10 minutes at 180°C until the edges are set but the centers look slightly soft. Sprinkle that 1 tsp of flaky sea salt over the tops.