It should come as no surprise that I get very excited when I make a new recipe. Well, one that doesn’t explode or burn or taste like foot cream, that is. Not that I’ve ever made anything that tastes like foot cream. I’m just saying I wouldn’t be jazzed about it. Hypothetically.
Anyway, I get easily excited when there is food involved. But I have to admit that I have a few different tiers of excitement. First, there’s a Wow! That turned out better than I thought it would. Then there’s a Wow! Looks like my plan to bring these into the office have changed, and they will be taking up residence in my tummy instead. And finally, at the top, we have Wow… I am the lord of the cookies.
I think if you look at these pictures for about three milliseconds, you can tell which tier I’m on right now. I mean, seriously. Luscious dark chocolate, the combination of salty and sweet… oh, and that oozing caramel. Yeah, that’s there, too. In case your eyes have been poked out and you can’t see delicious things. Which is okay, because you still have your taste buds, and those are way more important.
I made these cookies about a week and a half ago, and not sharing the recipe with you all has seriously been killing me. I’ve been spending a lot of my spare time staring at these pictures, so hopefully posting them today will get that creepy habit out of my system. No guarantees.
I couldn’t post the recipe until today because these are the cookies that I sent off for the second annual food blogger cookie swap, and all the posts around the blogosphere are going up today on 12-12-12. I call it the cookiepocalypse.
For the swap, I sent out three dozen, and got back more cookies than I could possibly eat in one sitting (which is saying a lot), so it’s really been a lovely experience to participate. Many thanks to Love & Olive Oil and The Little Kitchen for hosting!
And just because these cookies feel like my babies, and I’m so proud of them for growing up into little morsels of heaven, I’m also going to submit them to December’s Yahoo! Shine Supper Club, where the theme is holiday recipes. So make sure to head over there and check them out as well.
But before you do any of that, go to the store and buy the ingredients. Because you’re going to want to eat these.
- 2 c flour
- 2 tsp cornstarch
- 1 c dark cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 oz dark chocolate with almonds and sea salt
- 2 oz milk chocolate
- 1 tsp instant espresso powder
- 2 sticks butter + 2 tbsp butter or shortening for melting chocolate
- 2 ½ c granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- Sea salt for sprinkling
- 1 bag Gharidelli 60% chips
- 48 rolos
- Fleur de sel for sprinkling
Sift dry ingredients together twice and whisk until completely combined. In a double boiler, melt chocolate with instant espresso powder and 2 tbsp butter (or shortening). Cream remaining butter and sugar with paddle attachment in stand mixer. Beat in eggs one at a time, then vanilla. Add in chocolate mixture and continue mixing. Add in dry mixture and beat until just combined. Stir in chocolate chips. Using a tbsp sized scoop, fill half the scoop with dough, then place rolo face down in the center, then cover the rest so you have a heaping tbsp full. Place on greased baking sheet and bake at 325 for 10 min per batch. Top with fleur de sel while still warm. Allow to cool for 10 min before serving.