Monday, September 12, 2016

Triple Chocolate Cookies with Salted Caramel Mascarpone Glaze and Butter Roasted Almonds



These cookies. Seriously what is not to love about these cookies? Triple Chocolate? Yes, please! Salted caramel? Mascarpone? Salty, sweet buttery almonds? Yes, yes, yes. Honestly, cookies typically don't excite me very much, but these are the perfect combination of sweet and salty, just the right amount of chocolate, soft throughout, and almost cake-like in texture. It seems like a lot of ingredients, but it's totally worth it, and makes quite a lot of cookies for sharing. The cookies alone would be good, but the glaze is really what takes it over the top.


Ingredients 
Makes about 20-24 cookies

Triple Chocolate Cookies
1 2/3 cup White Lily or other all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons unsalted butter, softened
1 cup loosely packed brown sugar
1/4 cup granulated sugar
8 ounces cream cheese, slightly softened
2 T. caramel sauce
1 egg yolk
1 t. vanilla extract
3 oz. chocolate bar, chopped in large chunks (I used one with almonds and sea salt)
1/4 cup miniature chocolate chips

Salted Caramel Mascarpone Glaze
4 ounces mascarpone cheese, softened (cream cheese would also work just fine)
3 T. prepared caramel sauce, or homemade caramel
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Sea salt, to taste

Almond Topping
1/4 cup slivered almonds
1 T. butter
1/2 T. brown sugar
1/4 t. sea salt

Directions
  1. Combine flour, cocoa, baking soda, and salt in a medium mixing bowl.
  2. Add butter, brown sugar, and sugar to the bowl of an electric mixer and beat for 3 minutes. Or, add to a large mixing bowl and use a hand mixer.
  3. Add cream cheese, caramel sauce, egg yolk, and vanilla extract. Beat until combined.
  4. Incrementally add the dry ingredients to wet ingredients in the bowl of the mixture. Mix until combined between additions until all dry ingredients are incorporated. 
  5. Stir in chocolate chunks and miniature chocolate chips.
  6. Preheat the oven to 350 degrees.
  7. The dough will be very sticky, and difficult to roll, so refrigerate for 15 minutes.
  8. While the dough is cooling, combine all glaze ingredients and add to a Ziploc bag, and trim the corner of the bag for piping. If the glaze is too runny, add some powdered sugar. If too thick, add a teaspoon of milk.
  9. To make the almonds: heat 1 T. butter in a small sauce pan over medium-low heat until just melted. Add almonds, brown sugar, and salt. Toss to combine and cook until just toasted and fragrant. Remove from heat.
  10. Form 1.5" cookie dough balls (they may not roll perfectly, but they will even a bit during baking) and place on a lightly sprayed cookie sheet and bake for 12-14 minutes.
  11. Allow cookies to cool completely, pipe with glaze, and sprinkle with almonds.


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