Well don’t worry folks every post from now on won’t simply include Dulce de Leche as I have now officially finished the can of it thanks to this recipe; I seriously love how much one little cheap can of yumminess can make, three recipes! I mean come one! I’m also once again getting giddy over photos, I’m finally getting some kind of handle on this thing, my next project is to learn how to take pictures of savory food properly but I’ll wait until I get it right to post it, it can just go in so many ways of wrong if the photo looks gross.
This recipe is probably one of the easiest recipes I’ve done in some time, I decided to do it in the morning, started it close to noon and finished adapting the recipe, making the recipe and took pictures all done by 2, and I was pretty stoked. Once again, yes I am using Dulce de Leche, but it’s more of an accent flavor and a hella cute topping as well, but I’m also using some fresh unroasted hazelnuts I bought, they’re so fresh they still had the skin on them! I love that! I’ve notice that the older I get the more I want my stuff to be of better quality and to be honest I think that’s the main reason I’m a better baker at 23 than I was at 16.
Adjustments: I honestly just used my basic brownie recipes, I lessened the recipe by an egg and took away 1/4 cup of sugar since the Dulce de Leche is sweet as well, I added another 1/2 cup of flour and presto we had brownie cookies. It wasn’t hard at all but I had been thinking about this adjustment for some time now and my basic recipes are usually open and able to take a lot of adjustments so I was a happy camper.
I also didn’t melt the butter and instead creamed it with the sugar like you do in most cookie recipes, it worked perfectly because if you melt the butter, first off, the cookie dough will basically be brownie batter and if you try and bake it then it will spread and bake like a liquid cake. You need the solids (even though soften and room temperature) of the butter to help hold onto the flour and build it as a cookie. When you adjust recipes not only do you have to think about the techniques of the recipe you’re adjusting it from but also the techniques of what you’re adjusting it to.
I also want to talk to you guys about vanilla powder, if you really want to try vanilla powder I strongly encourage it, you may notice that I never put vanilla extract on any of the ingredients list I’ve ever made, I recommend (strongly) you not to use vanilla extract especially since vanilla paste isn’t that much more expensive. Vanilla extract is very much only liquid and can have tendencies to have a medicine-like taste to it, while vanilla paste is much stronger in actual vanilla flavor and does from time to time have a boozy smell and taste to it, it’s also thicker and more concentrated in flavor so you’ll need less and get more flavor and time out of it. Now, for vanilla powder, that thing is straight up vanilla, it’s the inside of the vanilla bean dehydrated and grinded into a powder, it’s simply nothing but vanilla. The taste is outstanding, the smell is perforating and the ability for it to really upgrade your kitchen and baking is bar none excellent. I got my vanilla powder, once again, and just like my hazelnuts, from an organic store, now don’t think I go to nothing but organic stores, but there are certain things I want that most supermarkets or grocery stores don’t sell or at least don’t sell a good quality of and the small town I grew up in even has an organic store so they’re not hard to find either; stores like Whole Foods, Mother Earth and Trader Joe’s are perfect examples.
Alterations: I really think this would be awesome as a blondie as well. I would assume if you had your own basic blondie recipe the same alterations would apply, I would also encourage you to add some chopped hazelnuts into the dough and that, with the cocoa nibs and Dulce de Leche, will be amazing. Also the cocoa nibs are completely optional as are the hazelnuts, I just really like the bitter taste cocoa nibs give to super sweet things like Dulce de Leche or caramel; and hazelnuts and chocolate are never a bad combo but all of them together made perfect sense and worked greatly in the final outcome.
Also when it comes to baking time size isn’t a factor, like brownies these are chewy but like cookies the outside is crunchy so don’t think that because you’re cookies may be bigger that you need to cook them longer, the firm up more as the cool down so if you cool them until they’re crunchy while they’re hot then they will be hockey pucks as the chocolate and hazelnut will have a burnt bitter taste.
Helpful Hints & Suggestions: you want your butter and sugar to be really fluffy, this may take about 3 to 5 minutes total when you’re whipping it with your hand mixer, you also want your butter to be room temperature, as you may see in pictures I had my butter cut; I decided to make this the morning I made it and if you cut your cold butter it comes to room temperature quicker than if you left it whole as a stick, also the room temperature angle only really needs maybe 2 hours for this recipe tops, I was watching television and lost track of time and 2 hours later it was room temperature. (I should probably tell you that the A/C in my apartment broke that day and it’s hotter than the devil’s ass here in the summer time so that may have also contributed to the swiftness of the butter’s temperature.)
You may also notice that these beauties were pretty small when I scooped them; they make maybe 20 to 30 small scoops for me so if you have a bigger scoop they’ll make 15 to 20 maybe. These also freeze really well which I’ll talk about below:
Homemade Break-n-Bake: I really like making break-n-bake at home, I go back home sometimes and my roommates usually hound me about how I left them without any treats so making homemade break-n-bake treats are great because, with the directions written on the Ziploc bag, they can just make it themselves and can’t blame me for their lack of treats. For break-n-bake you’ll need a medium size Ziploc bag and parchment paper. (if you making a lot them maybe a large Ziploc bag then), you want to fold your parchment paper in half and fold the two edges as well leaving a simply one-way opening to make sure it’s thick and can protect against freezer burn and also make sure it will fit into the Ziploc bag. Once you’ve folded your parchment paper, open it up still folded in half and with your cookie scooper, scoop your desired amount of cookie dough into the folded parchment paper, fold over the sides again to make sure they’re tucked in perfectly and slide them into the Ziploc bag. Don’t forget to write what treat it is (Dulce de Leche Brownie Cookies), the date and what temperature to cook them at and for how long.
Ta-Ta-For-Now: well that’s all. I hope you like this recipe and you should try it, the ingredients are really so simply and it takes basically no time to make, nothing is better than making homemade treats in a timely manner that still makes you look like the boss of your kitchen. The name itself, Dulce de Leche Brownie Cookies, sounds like a winner so whoever doesn’t like this you shouldn’t be there friend, employee, co-worker, wife, husband, mom, dad, whatever anymore. (joking of course.)