Sunday, October 28, 2007

Chocolate Chunk Caramel Cookies 朱古力焦糖曲奇


It's prefect addictive chewy cookie, one bite of these and you’ll go to heaven. It's fatty, but just can't stop eating. Last time I made 3 dozen, didn't even last a day!

Chocolate Chunk Caramel Cookies

50 cookies
recipe revised from // bakingsheet


all-purpose flour // 2 1/2 cups
baking soda // 1 tsp
baking powder // 1/2 tsp
salt // 1 tsp
unsalted butter, softened // 1 cup
brown sugar // 2/3 cup
eggs // 2
chocolate // 1 1/2 cups
caramels // 18-20 (1 cup)
pecans, coarsely chopped // 1 cup
pecans, halves // 50

1. Place 1 tablespoon of the flour into a small bowl. Chop each caramel into 6-8 pieces and lightly coat with the flour. Whisk together remaining flour, baking soda, baking powder and salt in a medium bowl.

2. In a large bowl, cream together butter and sugars until light, about 2 minutes. Add in eggs one at a time. Don't worry if the batter separates, just keep beating until it becomes smooth.

3. Stir in flour mixture, followed by caramels, chopped pecans and chocolate chunks/chips until batter is uniform and no streaks of flour remain.

4. Drop rounded tablespoonfuls onto the baking sheet. Cookies will spread, so allow at least 2 inches between each cookie. Put pecan halves on the top of each cookie. Press down a bit.

5. 350F Bake for 10-12 minutes, until cookies are lighlty browned around the edges.

6. Allow to cool on the cookie sheet for 5-10 minutes before removing to a wire rack to cool completely. If the cookies stick to the parchment, allow them to cool longer before moving them.

* notes *
1/ Cookie can be stored in air-tight container at room temperature up to 5 days.



Chocolate Chunk Caramel Cookies

50 cookies
recipe revised from // bakingsheet


中筋麵粉 // 2 1/2 cups
蘇打粉 // 1 tsp
泡打粉 // 1/2 tsp
鹽 // 1 tsp
牛油, 室溫軟化 // 1 cup
黃糖 // 2/3 cup
雞蛋 // 2
朱古力粒 // 1 1/2 cups
焦糖/toffee糖 // 18-20 (1 cup)
核桃, 切碎 // 1 cup
核桃, 切半 // 50

1. 焦糖切碎,與1 tbsp的麵粉混合。再另一大碗內混合其餘粉類。

2. 將牛油和黃糖打發至淺色(大約2分鐘)。分2次加入雞蛋,打發至順滑。

3. 將兩個混合漿料打在一起成為生麵團。最後加入焦糖,朱古力粒和核桃碎,攪拌至看不見麵粉即可。

4. 用小匙將它壓成曲奇並排放在烘紙上。每個留2吋空隙。表面放一粒核桃,用手指壓一下。

5. 180C/350F焗約10-12分鐘直至餅邊變成金啡色。

6. 放在焗盆上放涼5-10分鐘。

* notes *
1/ 曲奇可在密封容器內室溫下存放5天。

2/ 核桃(pecans)又稱為山胡桃/胡桃,並非中國合桃。toffee糖即是太妃糖。

comment | 2 comments:
Siukwan said...

YUMMY!我鍾意食chewy cookie多過脆脆cookie,唔使食都周身都係碎碎呢咁hea丫嘛!!!

Yujai said...

hmm....我兩種都鐘意食! 我超愛蛋白杏仁餅呢!

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