Community Practice #2

For my second community practice, my group made cookies for the class using the dulce de leche Professor Albertal brought in for us. The other people in my group were Jackie, Brooke, Faith, and Alex. The recipe used to make these cookies is below and can also be found at thetoughcookie.com!

DULCE DE LECHE COOKIES

 

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PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

 

Author: The Tough Cookie

Serves: 10 or 11

INGREDIENTS

• 100g (or 7 tablespoons) salted butter, at room temperature*
• 45g (or 3 tablespoons + 1 teaspoon) light brown sugar
• 210g (or ½ cup + 2 tablespoons) dulce de leche
• ½ teaspoon vanilla extract
• 1 large egg
• 190g (or 1½ cup) all-purpose flour, plus one extra tablespoon of flour if needed
• ½ teaspoon baking powder
• ½ teaspoon table salt
• 180g (or 1 cup) chocolate chips, I used a mixture of dark and milk chocolate

INSTRUCTIONS

1. Preheat your oven to 175°C/350°F.
2. In a medium-sized bowl, cream together the butter and sugar until the mixture is nice and fluffy. Mix in the dulce de leche and vanilla until smooth. Add the egg and mix until incorporated. Don't overmix the egg, just mix until the batter is smooth (this should take only a few seconds), scrape the sides of the bowl with a rubber spatula and mix for another 2 seconds.
3. Next, add the flour, baking soda and salt. Using a rubber spatula, carefully stir to combine. Lightly press your finger against the dough. The dough should not be sticky. When you pull your finger back, only a few small crumbs of dough should stick to it. If larger crumbs stick to your finger, add another tablespoon of flour and check again. Don't add more than a tablespoon though, otherwise the cookies will be too tough.
4. Stir in the chocolate chips. Scoop out ¼ cup worth of dough and plop the dough onto a cookie sheet or baking sheet (mine was black), about 5 centimeter (2 inches) apart. You could also divide the dough into 10 equal chunks by eye if you don't have a measuring scoop.
5. Bake the cookies for 15 minutes, remove from the oven and allow to cool on the baking sheet until cool enough to handle. Transfer to a wire rack and allow to cool to room temperature. Serve with milk or tea. Enjoy!