SALTED CHOCOLATE COOKIES
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Provided by Yoly
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 624.1 mg, Sugar 22 g
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
SALTED CAJETA COOKIES
I received a jar of black volcanic salt for Christmas from a dear friend, and I returned the favor by making black salt cajeta cookies for our New Year's Eve get together. I used my own homemade spiced cajeta, though it can also be found in some latin markets. Different folks have different tastes, and so I haven't included a specific amount for the salt sprinkled over the cookies. However, if you're using more than a tablespoon, you're probably using too much.
Provided by Ed Vector
Categories Dessert
Time 36m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- Sift your flour and combine it with the baking soda and cornstarch.
- In a large bowl, combine the butter and sugars, and beat them to a uniform, fluffy texture. Add in the egg, vinegar, vanilla, and the cajeta (1/2 cup if it's syrupy and closer to the egg, 1/3 if it's closer to the butter mixture's texture), and beat again to a uniform, soft texture.
- Add in your dry ingredients, and beat to a sticky, doughy consistency, adding in milk a little at a time to soften the batter (an electric mixer shouldn't have to struggle going through it at a medium speed).
- Spray a large baking sheet with cooking spray, and preheat your oven to 300 degrees.
- Form balls of dough, roughly the size of a globed teaspoon, and space them on the sheet approximately 1.5 inches apart from each other. Flatten each ball slightly with your thumb. Take a pinch of salt, to your taste, and gingerly sprinkle it over the cookies, so that each cookie has a few visible granules on its surface.
- Bake for 16 minutes, remove, cool, munch.
Nutrition Facts : Calories 112.2, Fat 6.4, SaturatedFat 4, Cholesterol 22.6, Sodium 103.8, Carbohydrate 12.4, Fiber 0.2, Sugar 4.7, Protein 1.2
More about "salted cajeta cookies recipes"
SALTED CARAMEL CHOCOLATE CHIP COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (2)Category Cookies
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
CAJETA THUMBPRINT COOKIES - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (2)Total Time 45 minsCategory Dessert, SnackCalories 82 per serving
- Beat shortening, water, sugars, orange extract, orange zest, and salt at medium speed with an electric mixer 3 to 5 minutes until creamy.
CAJETA RECIPE (MEXICAN CARAMEL) - ISABEL EATS
From isabeleats.com
ALFAJORES - DULCE DE LECHE SANDWICH COOKIES – LAYLITA'S …
From laylita.com
SOFT AND CHEWY MILLIONAIRE SHORTBREAD BARS RECIPE
From therecipecritic.com
ALFAJORES CON CAJETA (VANILLA SHORTBREAD WITH GOAT'S-MILK …
From seriouseats.com
5/5 (9)Total Time 45 minsCuisine Latin American, Mexican, LatinCalories 93 per serving
BIZCOTELA VESTIDA - PATI JINICH
From patijinich.com
POPCORN AND SALTED CAJETA CAKE RECIPE | CHEW TOWN FOOD BLOG
From chewtown.com
SALTED CARAMEL & CHOC CHIP COOKIES | SMEG RECIPES
From smeg.com
HOW TO MAKE CHEF PATI JINICH'S BIZCOTELA VESTIDA COOKIE RECIPE FOR ...
From goodmorningamerica.com
MICROWAVE CARAMEL CORN RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
RECIPE: SALTED CAJETA (CARAMELIZED SUGAR AND MILK) AND APPLE …
From expressnews.com
SALTED CARAMEL BASQUE CHEESECAKE - COOKIDOO® – DAS OFFIZIELLE …
From cookidoo.de
GIANT SALTED ESPRESSO HOT FUDGE COOKIES. - HALF BAKED HARVEST
From halfbakedharvest.com
CHOCOLATE CHIP SALTED CARAMEL COOKIE SKILLETS - NOURISHING AMY
From nourishingamy.com
THIS SALTED CARAMEL PANNA COTTA RECIPE PROVES IT’S WORTH MAKING AT …
From msn.com
CAJETA (MEXICAN CARAMEL SAUCE) RECIPE - TABLESPOON.COM
From tablespoon.com
CAJETA RECIPE | SPOON FORK BACON
From spoonforkbacon.com
SALTED CARAMEL APPLE PIE RECIPE | EPICURIOUS
From epicurious.com
SALTED CARAMEL COOKIE RECIPES | COOKIES RECIPE | TESCO …
From realfood.tesco.com
SALTED CARAMEL SAUCE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
CHOCOLATE, CAJETA, AND SALTED PECAN MUD PIE RECIPE ON FOOD52
From food52.com
RITZ CRACKER SALTED CARAMEL ICEBOX CAKE - TFRECIPES
From tfrecipes.net
CAJETA RECIPE - MEXICAN CARAMEL SAUCE - COOKING JOURNEY BLOG
From cookingjourneyblog.com
SALTED BISCUITS - HOMEMADE SALTED COOKIES - TASTED RECIPES
From tastedrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #desserts #cookies-and-brownies #equipment #small-appliance #mixer
You'll also love