Monday, December 4, 2017
National Cookie Day is observed annually on December 4. We can thank the Dutch for more than windmills and tulips. The English word “cookie” is derived from the Dutch word “koekie” meaning little cake. Try these cookies that are rolled in mini chocolate chips and pecans then filled with creamy, silky caramel and drizzled with chocolate. AKA heaven when you eat the Triple Chocolate Turtle Cookies recipe listed below.
There have been cookie-like hard wafers in existence for as long as baking has been documented. This is because they traveled well, however, they were usually not sweet enough to be considered cookies by modern day standards. The origin of the cookie appears to begin in Persia in the 7th century, soon after the use of sugar became common in the region. They were then spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors.
Five Food Finds about Cookies:
• The name cookie derives from the Dutch wordkoekje or koekie, which means little cake.
• The origin of cookies appear to be in 7th century AD Persia.
• Cookies spread to Europe through the Muslim conquest of Spain.
• In the Middle East, chocolate chip cookies are topped with chocolate sauce and eaten with knife and fork.
• The Cookie Monster’s cookies are actually rice cakes.
Triple Chocolate Turtle Cookies
YIELD: Makes 30 cookies
Chocolate Cookies 1/2 cup unsalted butter at room temperature (1 stick) 2/3 cup granulated sugar 1/3 cup light brown sugar, packed 1 large egg 2 tablespoons milk 1 tablespoon molasses 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup cocoa powder 1/4 teaspoon salt 1/2 cup mini semi-sweet chocolate chips 1 cup pecans roughly chopped Caramel Filling 14 soft caramel candies (I use Kraft) 3 tablespoons heavy cream Chocolate Drizzle 4 oz. semi-sweet chocolate chips or baking chocolate 1 teaspoon shortening
1. In a large bowl, mix together flour, cocoa, and salt; set aside. 2. In a hand or stand mixer, beat butter until creamy, add sugars and beat until light and fluffy, about 2 minutes. Add egg, milk, molasses, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined. 3. Wrap dough in plastic wrap and refrigerate for 2 hours. After 2 hours, remove dough. (Let sit for a few minutes if its too hard to work with.) 4. Preheat oven to 350F degrees. Line baking sheets with nonslip mats or parchment; set aside. 5. Mix together the mini chocolate chips and pecan pieces in a small bowl. Roll chilled dough into 1-inch balls, then roll in chocolate chips/pecans, pressing them firmly into the dough. Place 10 balls per baking sheet (it makes a total of 30 cookies) about 2 inches apart. 6. Using a 1/2 teaspoon measuring spoon, make a slight indentation in the center of each dough ball. 7. Bake for 10 minutes then let cool on the pan for 10 minutes before transferring to cooling rack. Once cookies are transferred to rack, gently re-press the indentations. 8. While cookies are cooling, prepare the caramel filling by microwaving caramels and cream together in a small bowl until smooth, stirring every 30 seconds until melted, about 1-2 minutes. 9. Fill each indentation with about 1/2 teaspoon of the caramel. 10. To make the Chocolate Drizzle, microwave chocolate in a small bowl on 50% power, stirring every 30 seconds until melted. Stir in shortening. Transfer chocolate to a Ziploc bag, snip off a small corner and drizzle over cookies. RECIPE NOTES Store cookies in an airtight container at room temperature for up to 4 days then refrigerate.
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