Tuesday, February 24, 2009

Cookies to Blow Your Mind!

My friend AE brought some of the most delicious cookies to work today. I want to say they are some of the most unique, but I would be lying as a couple of weeks ago she brought in candied bacon chocolate chip cookies, but these are pretty darn unique too. In any case if you need a cookie recipe to blow minds, this is the one for you!



I wish I had my own photo of these puppies, but the 70 cookies she brought in were gone before I could whip out my camera! They are Salted Carmel Chocolate Cookies. Her inspiration (and the photo) came from this recipe.

She improved it by using vanilla bean paste instead of extract and rolling the cookies in a sugar sea salt combination. The results were SPECTACULAR!

They were the perfect combination of chocolate, salty and caramel-gooeyness. I held myself back and only ate one, but I could have easily downed a dozen!

AE's Salted Carmel Chocolate Cookies

Ingredients:
1 cup butter,softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
3 teaspoons vanilla bean paste
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsweetened cocoa powder
2 tablespoons sugar mixed with 2 tablespoons sea salt
48 ROLO candies

Directions:
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla bean paste. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F.

Divide the dough into 4 equal parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Press each piece
of dough around a chocolate covered caramel (such as a rolo). Roll into a ball. Dip the tops gently into the granulated sugar and salt mixture. Place sugar/salt side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven, rotating pan halfway at 4 minutes. When you taken them from the oven smoosh down the rolo with the back of a spoon and let cool for 4 minutes on the baking sheets before removing to wire racks to cool completely. If you try to take them off sooner the caramel might try to come out the bottom

4 comments:

Marjorie Roy said...

It's got me drooling!

barrett said...

Please post Bacon Choc Cookies! I keep hearing about this from random people, and I think my boyfriend needs the recipe, stat! Even though I'm (mostly) a vegetarian, I may need to make these for his birthday coming up in a few weeks :)

K said...

Here is the recipe to the bacon chocolate chip cookies from AE:

http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx

Notably:
- AE doubles the amount of vanilla extract used in the recipe.
- She adds salt (the same amount as baking soda called for - so this recipe calls for 2 teaspoons of salt)
- She uses half of the amount of chocolate chips called for in the recipe(and dark chocolate goes nicely with the bacon)
- She matches the amount of chocolate chips with bits of bacon (so 2 cups of chocolate chips calls for 2 cups of bacon bits)

She used this recipe for the candied bacon:

http://www.heythattastesgood.com/2008/09/bacon-candy.html

Notably:
- She didn't use cayenne pepper, but did bust out some some maple sugar (painting a little *real* maple syrup on the top-side of the bacon would do equally well)
She baked it until the bacon was *just* about to burn - which she thinks was
at the 15 min mark, if not further.

JRubes said...

These look amazing!