I'm not really one to bake much but when I do, my favorite baked good to prepare is cookies. This one was inspired by/incorporated from a recipe in the Bais Yaakov Cookbook which I received as a gift and have very much enjoyed ever since. These cookies were not only a special treat this weekend but were our before and after the fast snack. I don't know about you but after a long fast I think I will eat the entire world and then after eating a bowl of cereal I am completely full so these cookies were the perfect thing. If you haven't yet borrowed or purchased this cookbook I recommend you to do so! I have had so much inspiration from it as well as enjoyed quite a few of the recipes.
These cookies weren't very difficult to prepare or take much time at all. You better believe they were delicious- soft and chewy with that sweet gooey caramel! Here is the recipe:
Chocolate Caramel Cookies with White Chocolate Drizzle:
This recipe is Dairy. Can be made Parve (non- dairy) with proper substitutions.
Yields: 18-24 Large Cookies.
1 1/3 Cup Sugar
1 Cup Butter- Melted down and then cooled to room temperature
2 Large Egg Yolks
1/3 Cup Milk
2 Cups Flour
1/3 Cup Cocoa
1/4 Tsp Salt
1 Squeeze Bottle of Dairy Store Bought Caramel
1/2 a Dairy White Baking Chocolate Bar
1. Place 1 cup of butter in a pan and put it in the oven on a very low temperature keeping an eye on it and letting it melt down slowly. If you couldn't figure out how much 1 cup of butter would be in a solid form this will be the easiest way of measuring- once it's in a liquid form.
2. Put the 1 1/3 cup of Sugar in a mixing bowl and pour the 1 cup of melted butter in with it stirring it to combine very well.
(You can use an electric mixer or do it by hand, I did it by hand since I don't have a dairy mixer)
3. Add the 2 egg yolks and the 1/3 cup milk to the sugar-butter mixture and combine. Then add the dry ingredients- the 2 cups flour, 1/3 cup cocoa and 1/4 tsp. salt.
4. Mix all of the ingredients together until a basic cookie dough forms.
5. Leave the dough in it's mixing bowl and cover it with some cellophane wrap. Place it in the refrigerator and allow it to sit for at least an hour. (my dough sat for 3 hours)
6. Preheat the oven to 350. Take a large baking sheet and lay out a piece of parchment paper cutting it to fit perfectly to the sheet/pan.
7. Take about a tablespoon at a time of dough and roll it into a ball. Put each of these dough balls onto the sheet pushing them down with your thumb to form a cookie shape with a small well in the center for the caramel to go. Make sure that prepared cookies aren't put too closely together as they will get stuck to each other in baking.
8. Bake for 12 minutes and on removing them from the oven press the centers that have poofed back up back down to make a place for the caramel. Be careful as it will be very hot.
9. Let the cookie cool for a minute before squeezing a squeeze or two (1 tsp) of bottled caramel into the center where it is pressed in.
10. Refrigerate the cookies that have already been baked and caramel added while baking whatever dough is leftover in the mixing bowl and adding caramel to those once they have been removed from the oven.
11. Bring a small pot of water to a boil. Place a round disposable foil pan on top of the pot of boiling water. Put the piece of white chocolate in the foil pan allowing it to melt completely. Let it to cool for a minute and then pour it into a piping bag (I used a ziploc bag and cut a teeny hole in the corner.
12. Drizzle the cookies with the white chocolate pulling the piping bag back and forth over the cookies.
13. If you don't plan to serve immediately refrigerate until serving. In that case, let them sit in room temperature for about 10 minutes to soften and then serve.
Thanks for stopping in! Hope you all had an easy and meaningful fast!
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