Another recipe from Desirees Mixin Kitchen! Brought to you by: Mixed Up Cooking & Baking Supplies. Call Diane Ellis at 778-4616, stop by 442 Farmington Falls Road in Farmington, OR visit mixedupkitchen today! White Flour Catering, 205 Churchill Road in Augusta! Call 622-8755 or visit whiteflour today! SALTED CARAMEL CHOCOLATE CHIP COOKIES: Featured Item: Silpat Silpats are great for sticky gooey doughs, candies and caramels. They don’t need any grease and you do not need to use parchment paper that needs to be thrown away. They can be used in many different ways so any cookie recipe will work but here is a nice gooey one that also has caramel in it. INGREDIENTS: 1 1/2 cups (6.61 ounces) all-purpose flour 1 1/4 cups (5.6 ounces) bread flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 1 1/4 cups packed brown sugar 2 teaspoons vanilla 2 large eggs plus 1 egg yolk, at room temperature 2 cups (1 11.5-ounce package) milk chocolate chips 24 square caramel candies, unwrapped Fleur de sel, for sprinkling DIRECTIONS: In a medium bowl combine the flours, baking soda, baking powder, cinnamon and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and the yolk, one at a time, beating well after each addition. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping. Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Take a ball of dough and divide it into two. Flatten each piece and place a caramel candy in between. Shape the dough around the candy to seal. Slightly flatten then sprinkle with the fleur de sel. Repeat for each ball of dough. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Let cool until warm before serving. Cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10 to 15 seconds or in a 350°F for 5 minutes before serving.
Posted on: Thu, 30 Oct 2014 11:50:00 +0000
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