I chopped up some of the remaining Chocolate Turtle Cookies and added them to a batch of vanilla ice cream. Turtle Cookie Ice Cream might have been my best idea this week. (Although, I won't be recreating that dangerous combination again any time soon!)
The parchment paper in this recipe is a requirement. For most recipes, I use my silicone mats and parchment interchangeably, but the parchment makes a difference here. The cookies are very sticky when warm and they will come off of the parchment smoothly. Not so much with a plain baking tray or a silicone mat.
Caramel bits are little chocolate chip sized balls of caramel. Same as the big squares of caramel that you buy in a cellophane wrapper, but conveniently unwrapped for baking. You can find them in the baking aisle at the grocery store.
Yield: 24 cookies
3 cups powdered sugar
3/4 cups dutch process or special dark cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
2/3 cup dark or semi-sweet chocolate chips
1/2 cup caramel bits
1/2 cup chopped pecans, plus a few more for topping if desired
Preheat the oven to 350 degrees. Whisk together the powdered sugar, cocoa, and salt. Add the eggs. Whisk again until smooth. (Using an electric mixer will make this even easier, but it's quite simple by hand.) Stir in the chocolate chips, caramel bits, and pecans.
Drop by tablespoons onto a parchment lined baking sheet. Top each cookies with a few extra pecan pieces, if desired. Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!
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