For the Brownie Cookie
12 oz. dark chocolate, chopped
3 tablespoons butter
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted
1/4 teaspoon baking powder, sifted
For the Salted Caramel Creme Filling
1 cup butter (2 sticks)
2 cups confectioner sugar
1/4 cup caramel sauce
1/2 tsp sea salt
Place butter in a saucepan over low heat and gently stir until melted. Add 7 oz. of chocolate and stir until smooth. Set aside to cool slightly. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. (I know that seems like a lot, but I think that’s what makes this cookie’s texture.) Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix just to combine. (Don’t overmix.) Chill batter for 10 minutes, but not more. Dough should still be slightly gooey, but not watery. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake at 350 degrees for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays before transferring to a wire rack.
Caramel Creme Filling and Assembly:
Place softened butter in a bowl and beat until fluffy. Mix in confectioners sugar and salt, add in caramel and beat until smooth and creamy. Spread or pipe the frosting in between two cookies. Sandwich them together, and enjoy!!