This post is clearly brought to you by the letter C.
Here’s what I was trying to make:
WhatEVER fancy cookie bakers. Here’s what actually happened.
I got swept away in the need to make these cookies right now. The problem with that is you tend to lack 1. ingredients and 2. time. The one thing I needed was the caramel chews (also the course sea salt but I figured I could live without it the first time even if it sounds DELICIOUS). I did not have any handy and neither did my local supermarket, so I bought caramel cream; the kind of crap that they stuff sufganiyot with. It had to do.
Also, the lack of time, had to deal. I knew I wouldn’t be able to put the batter, if sticky, in the fridge for 30 minutes to an hour as instructed. With that information handy and totally ignored, I got started.
As far as ingredients, here’s the list:
- 1 1/2 cups all-purpose flour – yep
- 1/2 cup + 2 Tbsp cocoa powder – yep
- 1 1/2 tsp baking powder – yep
- 1/4 tsp salt – yep
- 10 tbsp salted butter, softened – yep
- 1 cup granulated sugar – yep
- 1/2 cup packed light-brown sugar – yep
- 2 large eggs – yep
- 1 1/2 tsp vanilla extract – yep
- 2 dozen caramels (such as Kraft) or Rolos, unwrapped – NOPE.
- coarse sea salt – NOPE.
- 3/4 cup powdered sugar – yep
It makes a ton of batter – the original recipe says two dozen cutie crinkle cookies! The original recipe, which you should definitely check out, also gives a lot of info about being smart when making these cookies.
However, since my batter turned out sticky, I didn’t have time, and only attempted a 15-minute freezer break, I just went for it.
Which meant I ended up with these globs of chocolate caramel goo:
Extremely unattractive. But they had potential, I promise. I sprinkled some powdered sugar in a flurried hurry and shoved them in the oven:
And then a funny thing happened. THEY CAME OUT ENORMOUS:
You see the texture on that baby?
And then when I opened one, here’s how that went down (my face):
Well, it’s alright. I was close enough in that I did indeed stuff them in my mouth as fast as possible.
Thank you, Cooking Classy bakestress!
Note: One thing about using caramel cream instead of caramels is that it doesn’t harden after baked. So there’s an advantage to consider.