Angelina that I had bought in Paris that I wanted to use. I'm no stranger to stuffing chocolate chip cookies with something gooey and I have a deep abiding love for caramel. Especially caramel from Paris.
|Caramel leakage --> misshapen cookie|
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups mini chocolate chips
1 cup dulce de leche or caramel, chilled
- Brown butter in a medium saucepan until fragrant. Remove from heat and pour into a bowl. Cover and refrigerate until cool.
- In a mixing bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda and salt; set aside.
- Pour cooled brown butter into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add light brown sugar, granulated sugar and vanilla. With the paddle attachment, whip on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs, one at a time, mixing after each addition until combined.
- With mixer on low speed, slowly add dry ingredients until combined. Stir in chocolate chips. Chill dough in refrigerator for 30-60 minutes until firm. Scoop 2 1/2 tablespoons of dough, flatten into a thin bowl shape and add a heaping teaspoon of dulce de leche or caramel to the center of the dough. Wrap dough around dulce de leche, fully enclosing within the dough. Repeat with remaining dough.
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Place stuffed dough balls evenly spaced on prepared baking sheets. Bake 10 - 12 minutes. Cool several minutes on baking sheets then transfer to wire racks to cool completely.