Grapefruit, Yuzu + Campari Caramel Cookies

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Grapefruit, Yuzu + Campari Caramel Cookies

This cocktail inspired cookie is unlike anything else! Loads and loads of grapefruit zest is added to the cookie dough as well as shards of homemade Campari caramel.  These cookies have a hint of smoky bitterness from the Campari and burnt sugar and the entire cookie is bursting with bright citrus flavor from the grapefruit zest and yuzu Valrhona feves. These guys are perfectly chewy and are so easy to devour. If you are familiar with orange crème center biscuits, these are like the grown up sophisticated version of them.

The brightly colored orange Campari makes the most beautifully hued caramel and ties so well with the ruby red grapefruit zest. Its sweet and smoky and ever so slightly bitter, which is so reminiscent of a good cocktail.

Grapefruit, Yuzu + Campari Caramel Cookies

Serving: Makes 24 cookies'

Ingredients:

For Campari Caramel

  • 1/2 cup of white sugar (175 grams)

  • 1/2 teaspoon golden syrup (3 grams)

  • 2 tablespoons Campari (30 grams)

  • pinch of salt

For Grapefruit + Yuzu Cookie Dough

  • 2 1/4 cups of all purpose flour (328 grams)

  • 3/4 teaspoon baking soda

  • 1 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 cup of white sugar (200 grams)

  • 1/2 cup of light brown sugar (100 grams)

  • 1 egg

  • 1 egg yolk

  • 2 teaspoon vanilla extract

  • 2 tablespoons of grapefruit zest (from 2 medium grapefruits)

  • 1/4 cup of yuzu inspiration feves (if you can’t find yuzu feves, you can sub in white chocolate along with a teaspoon of lemon zest or omit entirely)

  • Campari Caramel

  • Flaky Salt, for topping

Method:

Make the Campari Caramel

  1. In a light colored pot pour white sugar in a mound in the center of the pot, making sure it does not touch the edges of the pot.

  2. To that same pot, add the golden syrup, vanilla extract and salt on top and pour the Campari evenly over the sugar.

  3. Gently place the pot over a high flame and let the sugar mixture melt down.

  4. While keeping an eye on the melting sugar mixture, gather a baking tray lined with parchment.

    • Note: As soon as the sugar is done caramelizing you have to work fast to pour the melted sugar out of the pot onto the parchment. If you wait too long after pulling the mixture off the heat the sugar will begin to harden.

  5. Swirl the pan to encourage caramelization and gently stir the mixture with a heat resistant spatula.

  6. Once the sugar mixture begins to smell smoky or begins to slightly smoke, pull the mixture off the stove quickly and pour the contents directly onto the parchment lined baking pan. Tilt the pan gently to create a thin even layer of sugar.

  7. Let the sugar mixture harden and let it cool for at least 20 minutes.

  8. Once hardened, break the brittle into small pieces and set aside.

Make the Grapefruit Yuzu Cookie Dough

  1. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

  2. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  3. Add white sugar and light brown sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  4. Add vanilla extract, grapefruit zest the egg and egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  5. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  6. Chop the yuzu feves roughly and add them to the cookie dough batter.

  7. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

  8. Preheat your oven to 350 degrees.

  9. Press in a few Campari caramel shards into each cookie dough ball.

  10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for about 10-12 minutes. It’s okay if they look slightly under baked in the center, they will firm up as they cool.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  11. Once cookies are finished baking pull them out and scoot them into shape using a cookie cutter or bowl. Top the cookies with more any leftover Campari caramel shards while the cookie is hot by lightly pressing them in and top with flaky salt.

  12. Let them cool for at least 15 minutes and enjoy!