I’ve said it before. Baking now is like therapy for me. Cheap and good therapy.
But in order for me to support my habit, I need the right tools. I’m sometimes a little late to adopt things. . but I guess it doesn’t matter as long as I come around, right? My Kitchen Aid Stand Mixer. I seriously don’t know how I survived so long without this appliance. A cookie scoop for baking. Rubber spatula, bench scraper, pastry brushes . . . and my 
If you bake, you know what this is. . and you probably already know how awesome these are. It is reusable for thousands of uses and provides even heat transfer to baked goods. Just to show you how wonderful these baking mats are, I am giving one away.
But with every good Silpat, you need a great recipe. If you like chocolate and dulce de leche, look no further. These cookies are amazingly delicious. And I was crazy enough to make my dulce de leche 
Dulce de Leche Double Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- about 1 cup blend of milk + dark or bittersweet chocolate chips
- 1/3 cup dulce de leche see recipe below or buy from the store
- course sea salt
Instructions
- Preheat your oven to 350 degrees F.
- In a medium saucepan or in the microwave, melt the butter. Take off the heat and stir in (by hand) the brown sugar, cocoa, eggs and salt until well combined. In a separate mixing bowl, mix the baking soda and flour together and then add slowly to the cocoa mixture. Stir (by hand) until well combined and then gently fold in the chocolate chips.
- Refrigerate the dough for about 30 minutes.
- When ready to bake, prepare your baking sheet with your non-stick baking mat or parchment paper. Take 1 heaped tablespoon of dough (or use your cookie scooper), use your finger to make a well or indentation in the center of the dough; fill the well with your dulce de leche and then top it up with more flattened cookie dough so you can seal the edges of the cookie.
- Sprinkle with sea salt and bake for about 10 minutes.
Recipe adapted from 
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- This giveaway ends on Saturday, March 16, 2013.
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