The recipe is still a bit on the sweet side for my taste, but this sugar level seems to please most of my testers. It makes 2 dozen cookies.
Ingredients- 110 g unsalted butter
- 70 g molasses
- 120 g white granulated sugar
- 2 eggs, lightly beaten
- 55 g cocoa powder
- ¾ tsp baking powder
- 260 g all-purpose flour
- ½ tsp salt
- 100 g dark chocolate chips (If you want a little more texture, you can substitute the dark chocolate chips with cocoa nibs)
- 12 soft caramel candies, halved
- Coarse ground Himalayan pink salt for garnish
- Preheat oven to 350°F.
- Melt butter over med-high heat. Let cool 1-2 minutes.
- Mix in molasses, sugar and eggs (1 at a time).
- In a separate bowl, sift together cocoa powder, baking powder, flour and salt.
- Add flour mixture to butter mixture one cup at a time. Mix well each time before adding more flour mixture.
- Mix in chocolate chips.
- Roll 1 tablespoon of dough around ½ caramel candy.
- Garnish each ball with a few grains of Himalayan pink salt.
- Place balls on parchment paper lined baking sheet, ~1 inch apart. The cookies do not spread much.
- Bake for 10-12 minutes on the middle rack of the oven. Cool on wire rack.
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