Sunday, October 30, 2011

carmel apple cookies

This turned out very yummy, I didn't use the almonds though.

Caramel Apple Cookies
Makes 36 two inch cookies | Preparation: Heat oven to 350 degrees F.

Cookie base adapted from Cook’s Illustrated

•1 ¾ cup unbleached all purpose flour
•½ teaspoon baking soda
•14 tablespoon unsalted butter
•½ cup granulated sugar
•½ cup packed dark brown sugar
•1 teaspoon salt
•1 teaspoon vanilla extract
•1 large egg
•1 large egg yolk
•1 cup diced apples, 4oz.
•¾ cup chopped salted roasted almonds
•½ cup toffee bits

1.Whisk flour and baking soda.
2.Heat 10 tablespoons of butter in a skillet over medium heat until melted about 2 minutes. Continue stirring for another 1-3 minutes until brown and there is a nutty aroma. Remove from heat. Pour heated butter through a sieve into a heat proof bowl. Stir in remaining butter until completely melted.
3.Add both sugars, salt and vanilla to bowl with butter and whisk until fully combined. Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remains, about 30 seconds.
4.Let mixture stand for 3 minutes then whisk for another 30 seconds.
5.Repeat step four 2 more times until mixture is thick and shiny.
6.Stir in flour until combined. Stir in apples, roasted almonds and toffee bits combined.
7.Use an ice cream scoop to form cookies. Place dough 2 inches apart on cookie sheet.
8.Bake cookies one tray at a time, rotating cookie sheet halfway through baking. Bake until cookies are golden brown and still puffy. Approximately 10-14 minutes.