For whatever reason, 2015 has become the year where weekends are dedicated to baking.
It’s awesome, really. In the morning when my workout is finished, I spend the afternoons creating something sweet and delicious. My kitchen wafts the scent of fresh baked bread, scones, and cookies throughout the rest of my tiny apartment, and I know that my afternoons and evenings will be spent enjoying whatever treat was just made.
I’ve been baking for fun and to relax for years (hence, starting this blog and maintaining it for so long), but recently it’s become more than that for me. It’s become something I know that I will be doing for the rest of my life. And in and amongst the craziness of this life I live, and the chaos of not knowing what the future will bring, it’s really nice to have something like a homemade baked good that you damn well know is better than anything you can buy.
I was recently approached by the people at Firmoo who asked me if I wanted to try a pair of their glasses. They have a cute collection for bloggers that I was interested in, and since my old glasses are unbelievably out of style and don’t fit my prescription anymore, I was SO DOWN! I chose a pair of thick framed beauties that I liked and have been blown away by how much better I can see. As in, I can actually see the recipes I’ve written down on my computer…this is unusual and magical all at once.
Trying to make cookies without wearing one’s glasses is a nightmare, so I can’t tell you how happy I’ve been with mine! The package I got included a pair of glasses, a nice case, spectacle pouch, cleaning cloth and tiny screwdriver.
Now that I can see that oozing dulce de leche more clearly, I can go to sleep a happier human.
These cookies are delicious. I used chopped milk chocolate for the cookie base, stuffed the centres with Bonne Maman dulce de leche (my fav) and sprinkled the tops of the cookies with fleur de sel. The best combination for the weekend…and now weekday lunches!
- 1/4 cup unsalted butter
- 1/4 milk chocolate, chopped
- 3/4 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 large egg
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1 cup all-purpose flour
- 1/4 cup dulce de leche, divided
- Flaked sea salt, for sprinkling
- In a medium saucepan over low heat, add the butter and chocolate chips and whisk together until both have melted. Add the brown sugar and cocoa powder to the pot and stir to combine. Take off the heat and quickly beat in the egg and salt until incorporated. Set aside.
- In a small bowl, combine the baking soda and flour together. Slowly add the flour mixture to the chocolate mixture and stir until just combined. Place the dough in the refrigerator for at least 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place round dough mounds on baking sheet spaced at least 2 inches apart. Using your thumb, make a well in the centre of each cookie. Fill each hole with dulce de leche, and then put a small amount of dough on top of the caramel to seal it in.
- Bake for about 8-10 minutes, until the tops of cookies are just set. Remove from oven and sprinkle each cookie with some flaked sea salt.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Cookies will keep airtight at room temperature for up to 1 week.
Recipe adapted from Call Me Cupcake
Disclosure: The people at Firmoo sent me a pair of glasses for free, but all opinions expressed are my own and are unbiased and based on my personal views. Thanks for supporting my blog by reading about brands and products I use and love.