sweet embrace – chocolate-dulce sandwich cookies

by hungryrabbit on February 8, 2013

Chocolate-Dulce Sandwich Cookies

Are you a hugger or a kisser? How do you greet your friends and family? A hug, kiss, or both? For acquaintances, do you kiss one check or both.

A kiss on the cheek may be quite continental, but hugs are this boy’s best friend. When I greet someone, unless it is in a VERY formal setting, I like to say hello with a hug. Much like a handshake, you can tell a lot from the interaction. I know if that person is warm, reserved, noncommittal, or uncomfortable. Hugging isn’t for everyone–so  shaking hands will have to do. Just make it a good one.

As Valentine’s Day approaches, I offer you these chocolate creamy caramel bites–sweet hugs with warm wishes from me to you.

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Chocolate-Dulce Sandwich Cookies

recipe adapted from Cook’s Country
yield 24 cookies

Ingredients

2 tablespoons almond flour
1-1/2 cups (7-1/2 ounces) unbleached all-purpose flour
1/4 cup (3/4 ounces) Dutch-processed cocoa
1/2 teaspoon fine sea salt
1/4 teaspoon instant espresso powder
1/8 teaspoon cayenne pepper
12 tablespoons ( 6 ounces) unsalted butter, softened
1/2 cup (3-1/2 ounces) granulated sugar
4 ounces bittersweet chocolate, melted and cooled
2 large egg yolks
2 tablespoons Kahlua (coffee liqueur)
1 teaspoon vanilla extract
Malden Sea Salt (flake sea salt)
1/4 cup dulce de leche

Directions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine almond flour, AP flour, cocoa, salt, espresso and cayenne in a bowl, set aside.

2. Using a standing mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add melted chocolate, egg yolks, liqueur, and vanilla; beat until incorporated. Reduce speed to low, add flour mixture in 3 additions and mix until just combined, scraping down bowl as needed.

3. Roll dough into 1-inch diameter balls (about 2 teaspoons) and place 1 inch apart on prepared sheets. Sprinkle Malden sea salt on top, pressing lightly to adhere. Bake until edges appear dry, 8 to 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes and then transfer to wire rack to cool completely, about 40 minutes.

4. Spread 1/2 teaspoon dulce de leche over bottom of half of the cookies and then top with remaining cookies to form sandwiches. Serve. (Cookies can be stored at room temperature for up to 3 days.)

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{ 6 comments… read them below or add one }

Betty Ann @Mango_Queen February 8, 2013 at 11:09 am

These look amazing! I have made something like these chocolate cookies but I like your addition of espresso and cayenne, which makes it so exciting. And the dulce de leche, whoa, drooling here! Thanks for sharing, Ken & enjoy your Valentine’s day!

Barbara | Creative Culinary February 8, 2013 at 11:30 am

I make my own dulce de leche and when I do; I make enough that I’m then looking for opportunities to use it…and this will do quite nicely my friend! I’ve made a cocktail that has chocolate, espresso and cayenne; I know how good those flavors work together…add some caramel? OMG yummy!

Denise February 8, 2013 at 1:21 pm

I am a hugger and a kisser – so watch out!

The cayenne really grabs me with this recipe especially when mixed with dulce de leche! Hello!!!!

marla February 9, 2013 at 8:07 am

Oh yes indeed! bring some over please :)

Jeanne @ Cooksister May 4, 2013 at 5:19 am

Oh yeah, I’m a hugger… And OMG LOOK AT THOSE!! I’m going to have to come and visit you guys in NYC aren’t I…

Sonya February 11, 2014 at 11:18 pm

Mmmm these look delicious! I made their original recipe and it was also fantastic!

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