Sep 06 2011
I first came up with this recipe a couple of years ago, when I was obsessed with dulce de leche. I guess I still am, but I’m now smart enough to keep it far, far, away from me because I just can’t seem to control myself around the stuff.
Back then, I wanted a recipe for chocolate chip cookies that made a small batch, and I wanted to incorporate dulce de leche, because I had not yet learned to keep myself away from this decadent caramel.
I modeled the cookies on a premade dough tray I purchased from the grocery store years and years ago. My cookies remind me of those cookies from long ago, only I think they’re better. They don’t use up the entire can of caramel, but I’m sure you can come up with plenty of ideas for the leftovers – I know I did…
Dulce de Leche Chocolate Chip Cookies
8 tablespoons (113 grams) unsalted butter
1/2 cup (100 grams) light brown sugar, packed
1/4 cup (55 grams) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup (110 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 grams) semi-sweet chocolate chips
1 can dulce de leche
Preheat oven to 375F/190C. Line baking sheet with parchment.
In medium bowl, cream butter and sugars until fluffy, about 3-4 minutes. Add the egg yolk, stir until incorporated. Add vanilla, stir to combine.
In a small bowl, sift the flour, baking soda, and salt. Add to the sugar mixture and stir until just a few streaks of flour remain. Add chocolate chips, fold to combine.
Divide the dough into 12 balls. Flatten each ball and spoon a small amount of dulce de leche in the center. Wrap dough around the caramel to reform a ball and seal the edges. Repeat with remaining dough.
Bake 9-13 minutes and cool slightly on pan.