If you didn’t have time to bake anything for the holidays, don’t feel bad. Get to work this coming Sunday.
Here’s a recipe for magical chocolate chip cookies with nuts and caramel
1 cup flour.
⅓ cocoa powder
¼ teaspoon salt
½ cup softened butter
⅔ cup sugar
2 eggs (1 egg and yolk + 1 extra egg white)
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
14 pcs. soft toffee
3 to 4LRoat oven to 180 degrees.
Chocolate for the frosting.
Mix the flour, cocoa and salt in a bowl and set aside.
Beat the butter and sugar with a mixer until light, white and fluffy.
Add 1 egg yolk, milk, and vanilla extract. Mix everything into a single mixture.
Add the dry ingredients and mix everything well again.
Place the dough in the refrigerator for 1 hour to chill.
Mix 2 egg whites in a bowl, beat with a fork until frothy.
In another bowl, place chopped pecans.
Shape the chilled dough into balls the size of walnuts, dip each ball in the egg white and then in the walnuts in turn.
Place the balls on a greased baking sheet dusted with flour.
Use a measuring spoon to make indentations in the center of each ball.
Bake for 11 to 12 minutes. Cool.
Place the caramel toffee and cream in a small bowl in the microwave and melt them on pulse for a few seconds at a time until smooth, stopping the oven from time to time, stirring.
Fill the hollows in the cookies with the caramel mixture.
Melt the chocolate and decorate the cookies with a spoon or pastry bag.
Allow the frosting to set.
Creamy greasy chocolate.