Chocolate Turtle Cookies

The ultimate fusion of chocolate and caramel. Let each bite take you into a dreamland.


The mid of December and you can't even tell it is winter. Mild winds and pouring rain whipping gently on your face. What refreshing and delightful feeling is not that. An extended autumn feeling is not to be despised. But the winter has managed to sneak in between and show its importance. So gently. So silent. Left no trace, that you can't tell it has been here. But my eyes have beheld and witnessed; white velvety crystals, gently veiled over the nature. So untouched. And so pure; that you do not dare to touch them in fear of leaving a mark. Is there something as beautiful as freshly laid snow and descending snow crystals from above? A feast for the eyes and soul. Amazing. Like being in another world. A Winter wonderland.

It was a wonderful feeling to sit at work with a hot cup of earl grey in my hands with a Chocolate Turtle Cookie oozing with caramel and enjoying the winter wonderland as long as it lasted. Everything was white as far as the eyes could see. Some views just makes you silent. And these delightful cookies from America's test kitchen. I was loving the rich sweetness from the chocolate and caramel melting in my mouth followed by a sip of slightly bitter tea. I love to have my teas and coffees sugar free. There is something about the bitterness that is irresistible. And nothing is better to sweeten it with than a sweet treat.

Why do I end up starting with writing about the weather on my posts? Maybe because weather is one of the phenomenons that is constantly in change. So unpredictable and surprising. Just like one's destiny. But for now, enough of this weather talk and over to some sweet talks. These decadent cookies which my brother ate up all alone. Almost all of them. He could not stop himself while he was - in between mouthfuls - trying to convey the message of how good these cookies were! And then my niece had a good reason to become sad for having missed out on these cookies while she eagerly grabbed a shared bite of the last cookie left which my brother was not willing to give up on. Even not after having eaten all of them alone!

The recipe is adapted from Pixelated Crumb and immediately catched my interest on Foodgawker. Chocolate and caramel in same cookie? That could not be wrong in my palette atleast. I knew what was going to be the next baking project. And the recipe was from America's Test Kitchen. So it had to be good!? I made a few modifications. The recipe called for caramels which was going to be melted and then poured into each cookie. I wanted it to do it my way, as I like to make things from scratch. So I made the caramel from scratch and substituted the pecan nuts with crushed almonds as I had those available. Making caramel from scratch is so easy and so delicious that I really recommend putting that extra effort into these cookies.

PS! Don't start on making the caramel before you have the last tray in the oven. Otherwise the caramel will harden and you will not be abe to pour it into the cookies

Chocolate Turtle Cookies

Makes about 2 1/2 dozen / 30 cookies

Cookies

125 g / 1 cup all-purpose flour

40 g / 1/3 cup cocoa powder
1/4 tsp salt
113 g / 1 stick butter

150 g / 2/3 cup sugar

1 large egg, separated white and yolk

2 tbsp milk

1 ts vanilla extract or powder

100-150 g / 1 1/4 cup pecan nuts or almonds, finely chopped

1. Beat butter and sugar until light and fluffy on medium speed, about 2 minutes

2. Sift and combine flour, cocoa powder and salt in a bowl

3. Add egg yolk, milk and vanilla extract or powder until they are incorporated

4. Add in the flour mixture on low speed until just combined

5. Wrap the dough in plastic and refrigerate for 1 hour

Meanwhile prepare the finely crushed nuts and egg white (whisk until frothy) in small bowls

Line 2 baking sheets with parchment paper

6. Roll the dough into two long sausages and cut into 1 inch / 2,5 cm cubes

7. Roll each piece into round balls, dip in the egg white and then roll them in the chopped nuts

8. Place them 2 inches / 5 cm apart on prepared baking sheets

9. using a half teaspoon measure or your thumb make indications in the center of each ball

Bake in the middle of a pre-heated oven at 175 C / 350 F for about 10-12 minutes or until set

Gently re-press the indications on each cookie once they are out from the oven

Start preparing the caramel while you have the second tray with cookies in the oven

Caramel Filling

[adapted from mushitza]

62 ml water

200 g sugar

30 g glucose syrup
62 ml heavy cream

55 g butter

1 tsp vanilla essens or vanilla sugar

7 g sea salt, flaked

1. Whisk water, sugar and glucose in a medium sized sauce pan and bring to a boil

2. Let cook on medium heat without stirrig until it reaches 180 degrees or becomes amber in color (dark orange-brown)

3. Remove the pan from heat and pour in the cream while stirring

4. Stir in the butter until the caramel becomes smooth

5. Add vanilla and salt, mix until blended

6. Quickly fill a small spoonful of the caramel into each cookie indication and let set for about half an hour

Decoration

50 g dark chocolate

1. Break the chocolate into small pieces and have them in a small bowl

2. Melt the chocolate in the microwave, in a sauce pan or a double broiler

3. Have the melted chocoalte in plastic wrap or piping bag and drizzle over the cookies

STORAGE: Up to 1 week in a airtight container