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YIELD 2 DOZEN
PREP TIME 15-20 MINUTES
BAKING TIME 9 MINUTES
TOTAL TIME 30 MINUTES
INGREDIENTS
Artisan Mixer 5
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚ and line 2 baking sheets with parchment
paper or silpat. In a medium bowl, combine the flour, cocoa powder,
baking powder and salt. Whisk together and make sure no lumps
remain from the cocoa powder. In the bowl of your stand mixer
fitted with the paddle attachment, cream the butter and sugar until
combined, about 1 minutes and beat in the eggs 1 at a time on
medium speed. Stir in the vanilla extract. Scrape down the sides and
bottom of the bowl and mix in the flour mix in two parts on
medium-low speed. With a cookie scoop, take a portion of dough
out and press down in the center, take a small amount of dulce de
leche and place it in the indent in your cookie scoop. Carefully cover
up the dulce de leche with cookie dough and release into your hand.
Roll into a ball and place on your prepared baking sheet. Repeat
with remaining dough. Bake for 7-8 minutes– the cookies should be
soft when they come out of the oven and just a tad under baked. Let
sit for a minutes before transferring to your cooling rack to cool. As
the cookies are cooling, place the confectioners sugar in a fine mesh
sieve and give a generous dusting over all the cookies. Store in an
airtight container for up to 1 week.
2½ CUPS UNBLEACHED ALLPURPOSE FLOUR
1 TEASPOON BAKING SODA
½ TEASPOON SALT
¾ CUPS UNSALTED BUTTER, ROOM TEMPERATURE
1 CUP DARK BROWN SUGAR, PACKED
¾ CUP GRANULATED WHITE SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
1 CUP MACADAMIA NUTS
1 CUP CHOPPED WHITE CHOCOLATE OR WHITE CHOCOLATE CHIPS
¾ CUP DRIED CRANBERRIES
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