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 Silpat non-stick baking mat.
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 from scratch. But with success! On my second time around. All you need is one can of sweetened condensed milk and salt. That’s it. So, whether you buy it or make the dulce de leche yourself, you need to bake these cookies. After carefully monitoring my dulce de leche in the oven and waiting with anticipation. . and then waiting some more to taste the double chocolate chip cookies with the dulce de leche. . everything goes away when you bite into one of these. All the stress. All the worry. Even just for a moment. These cookies are that good.
I won’t charge you for a therapy session this time. This one is on the house. All I ask is that you spread the word and pass on this recipe . . so we can all be shiny, happy people munching on these cookies.
Dulce de Leche Double Chocolate Chip Cookies
- 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
- 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 Top with Cinnamon.
Dulce de Leche
- 1 14-ounce can sweetened condensed milk (you can use fat free if you'd like)
- 1/4 teaspoon fine salt
- Preheat the oven to 425°F and arrange a rack in the middle.
- Pour the condensed milk into a pie plate and sprinkle with salt. Cover tightly with aluminum foil and place in a roasting pan. Place the roasting pan in the oven and add enough hot tap water to reach halfway up the sides of the pie plate. Bake for 30 minutes to one hour. Keep checking to make sure the water is still there.
- Remove the roasting pan from the oven and remove the pie plate. Carefully uncover the plate and whisk the mixture until smooth, for about 1 minute. Replace the foil and return the pie plate to the water in the roasting pan. Place back in the oven, adding more hot water so that it remains halfway up the sides of the pie plate the entire time. Continue to bake until the dulce de leche is dark golden brown (about the color of peanut butter), for about 1 1/2 hours more. Keep checking the water every 30 minutes or so.
- Remove from the oven and transfer the pie plate to a wire rack. Carefully remove the foil and whisk the dulce de leche until smooth, for about 3 minutes. Let cool to room temperature, then refrigerate in an airtight container with a tightfitting lid for up to 1 week.
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