I’ve been having so much fun linking up to different blogs this past week. I found a lot of new blogs to share with and get ideas from. I added their buttons on the side bar. I’m sure they would all love to have you come check out their link up parties and share your posts. I’ve been thinking about starting my own link up party for a few weeks now. What do you think? Should I have a White Lights weekly link up party?
I’m so excited to share these cookies with you. This is my first ever cookie dough recipe. I’m a big cookbook/recipe user, but I put together this recipe myself and I’m freaking out over it!! I wouldn’t have even bothered to come up with something like this if it wasn’t for this blog and all of you. So thanks for pushing me to step out of my comfort zone and make my own cookie.
The inspiration came from a friend of mine (name omitted to protect the re-gifter). She brought over some Heavenly Cocoa – Chocolate & Hazelnut that she got for Christmas and didn’t want. On a whim I said I’d have to make some cookies with the mix, and I did! My first original recipe. I’ma big girl now Mom!
I’m not going to pretend that I’m so sort of cookie genius and that I got things right the first time. I didn’t My first cookies came out looking like this:
They had a weird texture and were not at all what I was looking for. The dough had seemed too greasy, as in a lack of real dough consistency from too much butter. Luckily, I remember a blog post I saw to trouble shoot cookie problems. Turns out I was right. The cookies needed more flour. I doctored the dough, and it was on. The cookies came out perfect this time.
I have seen a lot of “stuffed” cookies popping up lately, like these, these, and these. The would be chef in my head told me I could make a cookie like that, so I’m am. Meet Chocolate Malt Nougat. It’s just like the inside of a 3 Musketeers bar. Heaven.
And it’s going in these cookies. Ahahahaha. I love it! You can hate me for how good they are later. For now, fire up your mixer hunny, we’ve got cookies to make.
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 3/4 cup Heavenly Cocoa – Chocolate Hazelnut
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 2/3 cup water
- 2 egg whites
- 2 oz unsweetened chocolate
- 1/3 cup chocolate malted milk powder
- 1/8 teaspoon salt
- Line an 8″ x 8″ baking dish with parchment paper.
- Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until the sugar dissolves.
- Cook without stirring until the temperature on a candy thermometer reaches 260 degrees F. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
- Place the chocolate squares in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
- Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.
- When the syrup reaches 250 degrees F, being to beat the egg whites on medium speed.
- Once the sugar reaches 260 degrees F, remove the pan from the heat.
- Turn the mixer to high speed and slowly stream the sugar syrup down the side of the bowl.
- Continue beating on high speed for about 5 minutes, until the egg whites are shiny , white and stiff. (The white will not have stiff peaks; they will have a candy consistency)
- Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth.
- Turn the mixer off and scrape down the sides of the bowl very well. (“The nougat will have the consistency of Fun-Tak Mounting Putty”)
- Scrape nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve.
- The nougat can be stored in an airtight container at room temperature for up to one week.
- In a medium bowl, mix together flour, cocoa mix, baking soda, baking powder and salt.
- In a large bowl, cream together butter and sugar. Add the eggs, milk, and vanilla and mix until combined. Cut off 1/4 of your prepared room temperature nougat and add to bowl. Mix until almost incorporated. Add the dry ingredients in 3 additions, mixing just until .
- Divide dough in half, form into logs, and wrap halves in plastic wrap. Place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Unwrap cookies log and cut 1/4″ slices. Place on a Sil-Pat lined baking sheet, about 2″ apart. I put 8 cookies per sheet.
- Bake the cookies for 9 to 11 minutes, until the edges begin to brown. The center of the cookies should still be soft and puffy.
- Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.
The first time I made these cookies, I stuffed them with the nougat. The candy heated up too much and would either melt out the side of the cookie or bubble out the top. They looked all janky.
The cookies that did hold their shape were missing that distinctive “stuffed” look. The candy had melted into the cookie. But they tasted good, so I figured I would cut out all the extra steps I took and just add the nougat to the dough. Same great flavor, a lot less work. Also, you could probably make a half batch of nougat since you don’t need it all for the cookies. But then, you wouldn’t have much left to eat in the middle of the night share with your friends.