For my second August post from Baking with Dorie by Dorie Greenspan, I made the Caramel Crunch-Chocolate Chunklet Cookies. These are like a shortbread chocolate chip cookie, made using the slice-and-bake method, and baked in muffin tins, which retains their round shape while adding a bit of caramelization around the edges. They are both crunchy and tender, and, I can attest that they disappeared quickly!
I also took the liberty of adding a sprinkling of Maldon salt on the tops. I love the combination of salty and sweet, especially for chocolate chip cookies.
Stop by the Tuesdays with Dorie website to see which recipe the other bakers made this time.
4 comments:
I love the idea of adding flaky salt…wish I thought of that haha! Good thinking! (Kim)
These look great. I added salt, too, and thought it was a nice touch.
I will add a sprinkle of salt next time I bake these. Great idea!
Looks like your cookies are perfectly caramelized. These were a hit with us too.
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