Это предварительный просмотр рецепта "Cookie Week: Coffee Toffee Thumbprint Cookies".

Рецепт Cookie Week: Coffee Toffee Thumbprint Cookies
by Isabelle Boucher

Welcome to Cookie Week! Just in time for holiday baking season, a few of your favourite food bloggers have gotten together for a week-long cookie extravaganza, complete with awesome giveaways and prizes. Trust me, this is going to be fun (and fattening).

I got the inspiration from Greg’s Ice Cream, one of my regular haunts back in high school and university. Greg’s is known for making seriously delicious homestyle ice cream in all sorts of flavours, including roasted marshmallow, grape-nut cereal, and even the occasional foray into truly wacky flavours like beer.

The one flavour that holds a special place in my heart, though, is their coffee-toffee ice cream, which is basically their coffee ice cream dotted with large chunks of Skor bars (also known as Heath bars, if you’re ‘Murican). The coffee ice cream and toffee bits balance each other beautifully, one roasty and creamy and faintly bitter, and the other sweet and nutty and crisp.

It’s basically like a time machine in scoopable, lickable, edible form.

For these cookies, I started with my basic sweet cookie dough, and flavoured it with instant coffee and Skor chips. And since that wasn’t enough, I figured I’d up the ante with a little dot of chewy caramel right in the centre.

They’re quite different from the ice cream that inspired them, but they still have that wonderful balance of roasty, bitter, nutty and sweet, not to mention a lovely contrast between the tender cookie and the gooey caramel. And like the ice cream that inspired them, they’re incredibly addictive.

Whether they’re one of many flavours on your cookie platter or sitting next to your afternoon cup of joe, they’re sure to disappear in a flash. :)

For more sweet treats, check out the rest of today’s Cookie Week posts:

Author: Isabelle Boucher (Crumb)

Recipe type: Dessert

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 48

Ingredients

Coffee-Toffee Cookie Dough:

Instructions

Make the Cookies:

Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract.

In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet ingredients, and beat on low speed until combined.

Roll the dough into 1-inch round balls, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball.

Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely.

Fill the Cookies:

While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. (If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.)

Spoon a small amount of caramel into the centre of each cookie. Let cool for 15-20 minutes before serving to allow the caramel to set.

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Giveaway Details:

We have an amazing giveaway lined up this week thanks to our fabulous sponsors,KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.

Four lucky winners will win one of the following:

Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of Zulka Pure Cane Sugar

Prize #2: 1 (one) OXO gift set including the following: 1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups

Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar

Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

How to Enter:

Mandatory Entry: Leave a comment with your favorite cookie to bake during the holidays or for cookie swaps.

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A little about our sponsors:

The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France. He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings. He invented the first non-stick baguete baking trays and a few years later invented and created the original Silpat.Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar – a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.

Disclaimer: Prizes have been provided free of charge by KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane. No other form of compensation was provided (in other words, all of the goodies from the sponsors are going to contest winners, and I have personally received nothing at all in exchange for my participation.) All opinions stated are my own.

About the author

Isabelle Boucher

I'm a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed.

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