I managed to give my KitchenAid Stand Mixer a run for her money this weekend and baked several different types of cookies - all with the help from my lovely friend, Chenelle :) **click here to see the various models and colors offered at The Bay.ca - we have the Artisan 5qt Stand Mixer in Metallic Chrome with the meat grinding attachment that I am dying to use!**
If any of you know me, or have followed my blog for a while, then you know that I really love chocolate. It is definitely my weakness! and I try to incorporate it into my recipes as often as I can. I always enjoy baking as much as possible during the holidays, since I like to give out giant gift baskets to my families instead of individual gifts - it just seems more personal and far less commercialized than purchasing individual gifts for each family member. It's also financially suitable since I have a very large family.
These Chocolate Caramel Thumbprint Cookies have become a part of my Christmas Countdown this year and it is the first time I've tried these. They have a very chewy, almost pillowy texture, which I really loved. I wish I had added some chocolate extract to enhance the richness of the cookie, but the flavor is still there since I used unsweetened baking squares instead of cocoa powder. The texture of the dough is quite soft and can be a little difficult to roll if it is too warm, if you have trouble, pop it into the fridge for 30-45 minutes and it should be chilled enough to roll nicely.
Yields: 24 cookies
Ingredients:
1 C butter, softened
1 C granulated sugar
1 large egg
1 t vanilla extract
2 oz unsweetened chocolate baking squares
2 1/2 C all-purpose flour
20 caramel squares, unwrapped
Pecan halves *optional
Directions:
Preheat oven to 350 degrees, line baking sheet with parchment paper.
In a stand mixer, cream together butter and sugar until fluffy. Add egg, vanilla and chocolate. Mix well. Add flour and blend until well combined.
Shape into 1" balls and press one square of caramel into the center of each cookie. Bake 10 minutes, top with a pecan half and transfer to a cooling rack.
*Next time I make these, I am going to melt the caramels down with a bit of milk so that the caramel stays soft. The caramel squares harden and are a little tough to bite through, unless the cookies are dipped in tea or another hot liquid, which is very nice if I do say so myself.
Enjoy and Buon Appetito!
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