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Double Chocolate Caramel Cookies
Topic Started: Jun 23 2008, 11:34 AM (104 Views)
gginnola
Chef
[ *  *  *  *  *  *  * ]
6 oz bittersweet chocolate
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1/2 tsp espresso powder
1 tbsp cocoa powder
12 tbsp (1 1/2 sticks) unsalted butter (at room temperature)
1 cup sugar
1 tsp vanilla extract
2 large eggs
18 caramel candies, unwrapped and halved

Heat oven to 375F. Melt the chocolate in a small saucepan over low heat, stirring occasionally, remove from heat and set aside.

Whisk together flour, bakind soda, kosher salt, espresso powder, and cocoa powder in a medium mixing bowl to aerate the mixture and break any lumps.

Use an electric mixer to cream the butter and sugar until light and fluffy. Add vanilla extract and blend well. Add the eggs, one at a time, mixing well after each addition. Stir in the melted chocolate.

Add the dry ingredients and mix until well incorporated. Drop the dough by rounded tablespoons onto a cookie sheet, then press half a caramel into the center of each cookie. Bake until cookies are puffed and set, about 8 to 10 minutes. Set the cookies on a cooling rack and let cool to room temperature.
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