• carinocortez

Dulce De Leche Cookies


Temperatures have officially dropped 10 degrees here in San Antonio so let all the fall cooking commence!


When I was pregnant with my son, for some reason, my only craving was a warm chocolate chip cookie and a glass of milk. We'd wait for Camilla to go to bed and then I'd bake off 2 balls of cookie dough that I had stashed in our freezer for our evening snack. Since then, I think I've become somewhat of a cookie dough connoisseur and have really collected some favorites along the way.


This technique for baking these cookies are borrowed from Sarah Kieffer and her Vanilla bean blog, where she calls this style of cookie, pan banging cookies. It's not for the faint of heart and don't do this while your child's napping but it does create some perfectly giant crispy and gooey cookies all in one. I used a base sugar cookie recipe from her but added some Nestle Dulce de Leche(found in the baking aisle next to evaporated milk) and a little sea salt.


You can take a look at her blog, and find a host of other cookie recipes, she even came out with a book, but this cookie with the salted caramel flavors is one of my favorites.


Ingredients

2 Cups All Purpose Flour

1/2 tsp Baking Soda

3/4 tsp Salt

1/2 lb unsalted butter, room temperature

1 1/2 cups of Granulated Sugar

1/4 cup packed brown sugar

1 large Egg

1 TBSP Vanilla

2 TBSP Water

1 Small Can of Nestle Dulce De Leche

Flake Sea Salt, I use Maldon


Directions

  1. Preheat oven to 350 degrees, Line 2-3 baking sheets with parchment paper

  2. Make sure to have a rack in the middle of the oven

  3. In a bowl, whisk the flour, baking soda, and salt together.

  4. In a mixer with a paddle attachment, cream the butter and sugars together on medium until light and fluffy. This is usually the step where home bakers might falter, its so simple but look up some videos on creaming butter and sugar together so you can get the technique down.

  5. Once the mixture is fluffy, add in the egg. Once that is incorporated, add in the vanilla and water and mix on low to combine.

  6. On low, add in the flour mixture until just incorporated.

  7. Divide the dough into 3 oz balls and place in the freezer for 15 minutes.

  8. Place 4 cookies on the cookie sheet and make a crater in the middle with your thumb, fill with 1 TBSP of the Dulce de Leche and place them in the oven for 10 minutes.

  9. Once the 10 minutes is over, pick up the pan 4 inches and bang it down in the oven so that the cookies deflate. set timer for 2 more minutes. repeat. 2 more minutes and repeat. You may do this one more time if need be for a total of 16 minutes.

  10. Enjoy!

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© 2020 by Chef Carino Cortez