Wednesday, April 18, 2012

have my cookies and cake and eat them both too?

So last night was Chinese Five Spice Orange Angel Food Cake with Vanilla Creme Anglaise and Candied Oranges:


Then today, I made crack in the form of a cookie. Also known as my Salted Caramel Nutella Cookies:



 I couldn't decide what recipe to post first, but I'm gonna go with the cookies. But keep in mind ya'll, homemade angel food cake is W A Y easier than you'd expect. It's super duper simple. No really. It's great. So great in fact, that I might post the recipe eventually. Thank goodness for Martha Stewart.

But back to the chocolate-y hazelnut-y caramel-y salt-y gooe-y crunch-y cookie. 
It's just that good. I based this off a few different recipes since I've never randomly made a cookie recipe. 
This is the recipe for 6 large cookies, but you can double it.. or triple it. or just throw all of each ingredient you have into a mixer and eat by the handfull. But that's just me.

Heat the oven to 330 degrees and line a large baking sheet with parchment paper.
Beat a half a stick of softened butter with 1/6 cup + 1 TBSP of white sugar and 1/6 cup + 1 TBSP of brown sugar til super light and fluffy. Just keep beating. Once it's all delish and fluffy and you've finished licking the spoon and your fingers. Add one teaspoon of vanilla and beat again. Then beat in 1/6 cup + 2 TBSP of nutella til creamy. 
Add in a sifted mix of 1/3 cup of whole wheat flour, a mounded 1/4 cup of white flour, 1/2 tsp of baking powder and 2 TBSP of special dark cocoa powder.Then add 1/6 cup of milk. It dough will be pretty sticky, but just stick it in the fridge, covered, for about 20 minutes. 


Meanwhile, on a microwave safe plate, soften 7-10 caramels. 10 seconds of half power, flip and 5 seconds of half power. Let them cool a bit so you don't burn off your mitts. You're gonna need those hands to stuff your face with these cookies. Once they're cool enough to handle, roll into balls and flatten slightly. 

Once your dough is chilled, get it out with your caramels and fill them like so:
Grab a hunk of your desired size

 Stick a caramel on top:

Then plop some more of the dough on top and roll into a ball. Then place on the cookie sheet, flattening slightly. Sprinkle with sea salt to taste.
I used a super light, almost melt in your mouth, fine sea salt and it was perfect! 


By the way ya'll, the whole taking pictures in one hand and baking in the other is not for the faint of heart! It's ridiculous. All these food bloggers who have it down to a science are amazing. I have a new respect for them..

Bake for 10-14 minutes or til starting to firm on the sides, but still pretty soft and moist. Leave them on the cookie sheet for 5 minutes, then shift the parchment paper with the cookies onto a wire rack. Let them cool completely before removing from the parchment paper or the gooey wet caramel will fall out of the cookie. Just lightly peel the cookie from the paper, it's should go off with out a hitch. It not, take a shovel and eat. ok that might not work, just use a spatula or turner to lift. Easy peasy.


Sprinkle with more salt if you want and then enjoy. over and over again.
It's the perfect mix of slightly crunchy and still moist cookie. yum.

mmm.

Don't say i didn't warn you.

3 comments:

  1. Oh my goodness! I want this to be the next cookie I make. :D Thanks for the recipe!

    ReplyDelete
  2. These look amazing! Cannot wait to make these... Have some caramels in the house so might not be long!

    ReplyDelete