Cookie recipe for confectionery

[doift]

Hi, I'm new! I make chocolates and the discussions here have been really helpful for learning new techniques and recipe ideas.

I've been playing a lot with chocolates that incorporate a butter cookie, so there's a layer of cookie and a layer of [caramel or nut butter filling or etc.] covered in chocolate. My cookie recipe needs work. I'd like the cookie to have a good crunch, but not so crisp that one bite shatters the whole treat. Think a bit like the cookie inside a Twix bar, but thinner and more flavorful. I've found that the cookies absorb some moisture from the caramel or other filling and get a bit soft after a week or two, and I'd like to minimize that.

Here's the recipe I'm using for a small batch now. I started with a basic shortbread, but found that a egg seemed to give the cookie more density and crunch. I've tried browning and re-chilling some or all the butter because I like the flavor, but I think that might contribute to the getting soft problem. Any suggestions?

227g unsalted butter , at cool room temperature

200g granulated sugar

1/2 teaspoon salt

1 whole egg

1/2 tsp vanilla extract

300g all-purpose flour

Cream butter, sugar, and salt; add egg and vanilla; continue beating until well incorporated. Add flour; beat over low speed until flour is just mixed. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, roll out and cut, bake for 10 mins at 350 plus 5 mins at 320.

[RobertM]

Have you tried putting a thin layer of chocolate between the cookie and the caramel? It may act as a moisture barrier between the two (cookie/caramel) and give you a slightly longer shelf life - but moisture migration is going to be an issue.

[Kerry Beal]

Have you tried putting a thin layer of chocolate between the cookie and the caramel? It may act as a moisture barrier between the two (cookie/caramel) and give you a slightly longer shelf life - but moisture migration is going to be an issue.

I'm with Bob - thin layer of chocolate between the layers!