Loaded Cookies with Salted Caramel Ganache

Indulgent cookies loaded with dark chocolate and hazelnuts, topped with silky salted caramel ganache, homemade hazelnut gianduja and crunchy candied hazelnuts. An extravagant bakery-style treat by award-winning pastry chef Sara Aasum Hultberg.

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% Daily Values based on a 2,000 calorie diet

Step 1

Beat the butter, brown sugar and granulated sugar together in a stand mixer fitted with the paddle attachment. Add the flour, baking powder, baking soda and salt, and mix until the mixture resembles coarse crumbs. Add the eggs and mix until a smooth, uniform dough forms.

Step 2

Roughly chop the dark chocolate and reserve one-third for decorating. Fold the remaining chocolate and the hazelnuts into the dough, mixing until evenly distributed.

Step 3

Divide the dough into 20 equal portions and roll each portion into a ball. Refrigerate the dough balls for approximately 2 hours.

Step 4

Preheat the oven to 180°C (355°F) fan/convection. Arrange the chilled dough balls on baking sheets lined with parchment paper, leaving plenty of space between them. Bake on the middle rack for approximately 14 minutes. Remove the cookies from the oven and gently flatten their tops with a glass. Use a round cookie cutter or a larger glass to shape the edges into neat circles. Sprinkle the reserved dark chocolate over the warm cookies and leave to cool completely.

Step 5

Prepare the salted caramel ganache. Combine the sugar and water in a saucepan and bring to a boil. Cook until the caramel reaches approximately 180°C (356°F). Carefully add the cream in several additions, as the mixture will bubble vigorously. Add the glucose syrup and continue cooking until the mixture reaches 105°C (221°F). Remove from the heat and add the white chocolate and butter. Blend until completely smooth using an immersion blender. Cover with plastic wrap pressed directly against the surface and leave to cool and set.

Step 6

Prepare the hazelnut gianduja. Blend the roasted hazelnuts in a food processor for approximately 5 minutes until they form a smooth nut paste, scraping down the sides as needed. Chop the milk chocolate and melt it together with the cocoa butter over a double boiler or in the microwave. Add the melted chocolate mixture, powdered sugar and flaky sea salt to the hazelnut paste. Blend until completely smooth. Use immediately, or refrigerate and gently melt again before using.

Step 7

Prepare the candied hazelnuts. Combine the sugar and water in a saucepan and heat until the syrup reaches approximately 140°C (284°F). Add the roasted hazelnuts and stir continuously until the sugar crystallizes, turns white and the nuts separate from one another. Transfer to parchment paper and allow to cool completely.

Step 8

Melt the hazelnut gianduja until pipeable and transfer it to a piping bag. Transfer the cooled salted caramel ganache to another piping bag fitted with a plain round nozzle. Decorate the cookies with the hazelnut gianduja, salted caramel ganache and pieces of candied hazelnuts. Finish with a sprinkle of flaky sea salt.