Cookie, Chocolate Caramel Cookie

8 Sep

James Bond would be proud of this chocolate cookie that carefully conceals the caramel center flavourbomb within. I’ve been baking this cookie ever since home ec in high school. Since then, this cookie has gone on espionage missions to cheer up heartbroken girl friends, impress boyfriend’s family and cure all my major chocolate cravings.

For the record, yes, I did get an A+ for these babies.

“Continue Reading” for the recipe

Yields 24 cookies

Ingredients

1 1/2 C all purpose flour
6 tbsp unsweetened cocoa
1/2 tsp baking soda
1/2 C sugar
1/2 C firmly packed brown sugar
1/2 C margarine or butter, room temperature (No, microwaving it  for 10 secs right beforehand almost never works (I’ve tried and failed). Leave it out overnight, lazy pants!)
1 tsp vanilla
1 egg, room temperature (absolutely important to get the right consistency)
1/2 C pecans or walnuts, chopped
24 chewy chocolate covered caramels (Rolo mini’s work perfect for this. I sometimes put two caramels in for extra fun)
2 tsp sugar, set aside

Now the fun part…

1. Heat oven to 375 degrees
2. In a small bowl, combine flour, cocoa and baking soda. Blend well.
3. In a large bowl, beat together sugar, brown sugar and margarine until light and fluffy
4. Add vanilla and eggs to above and beat well
5. Add in flour mixture and beat well


6. Stir in 1/2 of pecans or walnuts
7. For each cookie, with floured hands, shape about 1 tbsp dough around 1 chocolate caramel candy, covering it completely (bury that sucker in there good!)


8. In a small bowl, combine remaining pecans or walnuts and the 2 tsp of sugar. Press one side of each dough ball into mixture.


9. Place nut side up 2 inches apart on parchment lined baking sheets
10. Bake for 7-10 minutes or until set and slightly cracked.

 

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One Response to “Cookie, Chocolate Caramel Cookie”

Trackbacks/Pingbacks

  1. I heart work « I just love food - December 8, 2010

    […] Oh, what did I make? My favorite go-to cookie, of course: the Chocolate Caramel Cookie […]

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