Hey Elizabeth! I’m so glad it worked out for you, that is amazing to hear and such good feedback. I may have to make them again soon myself and see how the eggs whip up – I haven’t made them for a while. Thanks again

I had that same experience — with the eggs never gaining in volume or getting fluffy at all. Well acquainted with cooking cooking fails as I am, though, I soldiered on and the cookies I ended up with were still OUTSTANDING. Like, fancy-bakery-that-people-wait-in-45-minute-lines-to-procure-cookies-from, good. These are my new favorite special treat dessert. I’m making them for everyone’s birthdays from now on, just to have an excuse to have one or two for myself.

I didn’t end up using the chocolate chunks b/c it didn’t sound like these cookies needed it and texture-wise I think they were better without.

The whipped caramel filling idea is brilliant (mine didn’t get as fluffy-soft as frosting, but I may have over-cooked the caramel or maybe it was too cold when I whipped it, but it was delicious and texturally lovely nonetheless). Though I’m thinking come December I might like to try to find a peppermint filling I could use. Nom nom nom.

For those like me who don’t have instant coffee, subbing regular ground coffee leaves a bit of a strong coffee taste, so next time, I think I’d reduce that. Because, OMG, there are going to be so many next times. Thanks for an awesome recipe!

Hi Mirjam! I would store them in an airtight container, at room temperature (as long as it wasn’t too hot) for a day, then after that I would store them in the fridge as there is cream in the salted caramel filling.
Hope that helps!

Yay that is fantastic to hear, so glad that worked well for you!