Wednesday, 2 April 2014

Double Chocolate Dulce De Leche Cookies

Whilst most of us try to eat a relatively healthy diet, every now and then you just need something that is so bad that it's amazingly good. These Double Chocolate Dulce De Leche Cookies will do just the trick and they're not too difficult to make...


You will need:
200g plain flour 
240g bread flour 
40g cocoa powder 
1 ¼ baking soda
1 ½ baking powder 
1 ½ sea salt
284g unsalted butter 
284g light brown sugar 
225g granulated sugar 
2 large eggs 
2 tsp vanilla extract 
250g milk chocolate roughly chopped 
250g dark chocolate roughly chopped 
200g brazil nuts, skin on and roughly chopped 
1 jar dulce de leche (approx. 400g) 

Method:
- Measure out the flour, baking powder, baking soda, salt and cocoa powder into a bowl and plump the mixture up with a fork. 

- Place the sugars and butter into a freestanding mixer fitted with a paddle attachment; a regular bowl with electric whisk works just as well. Beat the two together on high speed for five minutes, until very light and fluffy. Add the eggs one by one, mixing thoroughly after each addition, followed by the vanilla extract. 

- On low speed, slowly pour in the dry ingredients and mix until everything is just combined – do not over mix! Add all of the chocolate and chopped nuts and mix until evenly distributed. 

- Tightly wrap the dough in cling film and leave to set in the fridge for 24 to 36 hours. 

- Put a square of baking paper over a plate. Place teaspoon dollops of dulce de leche onto the baking paper using two teaspoons to make a rounded dollop. Place in the freezer to harden, ready for the cookies. 

- Preheat the oven to 180 C. Roll the dough into 50 gram balls, press your finger into half of the balls to create a dip and take a dollop of frozen dulce de leche and place in the middle. Top it with another 50 gram ball of dough and press together to enclose the dulce de leche. 

- Place on a lined baking sheet 3 inches apart. At this point, you can place the balls back in the fridge to re-chill. Bake for 18 minutes, rotating the cookies half way through. 

- Leave to cool on the baking sheets for five minutes and then transfer to a wire rack – serve warm. Cookies last for three days if kept covered. Raw cookie dough can kept in the freezer for up to one month.


Recipe and Photography by Em

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