AWARD WINNING - COOKIE CON INDIANAPOLIS
If you are interested in learning how to orchestrate this recipe in its entirely from mixture to final bake, follow me in my extensive online video course HERE.
This mouth watering brownie-like sugar cookie recipe will leave you not wanting to share!
AlexCole Edible Art owns the rights to this recipe. Claiming as own, selling, etc. will not be tolerated.
- 2 c. butter
- 1 t. salt
- 1 T. vanilla bean paste
- 1 T. chocolate emulsion
- 1 c. caramel candy (cut into tiny bits)
- 1/2 c. unsweetened cocoa
- 1/2 c. powdered/confectioners sugar
- 1 1/2 c. granulated sugar
- 2 large eggs
- 4 1/2 to 6 cups of flour (depending upon altitude)
In electric mixer combine butter, salt, vanilla bean paste, chocolate emulsion, caramel candies, cocoa, and both sugars. Mix until combined.
**Please note on the caramel candies: I purchase the Brach's brand and use scissors to cut into strips and then into tiny bits. It is a tedious process well worth the effort. You can choose to add them in the ingredients or place them on top of the cookie dough shapes prior to placing in oven.
Add in eggs and mix until combined.
Add in one cup of flour at a time. Please note this recipe is made in Northern Utah. If your altitude is significantly lower, you may want to add less than six cups of flour. The finished dough once combined should be such that you can place in your hand without it sticking to your hands.
Roll out of lightly floured surface. I roll my cookies 3/8" thick and my baking times are based on such thickness. If your cookies are thinner, you may want to lessen that time or increase if thicker.
I like to chill my cut shapes for 15 minutes.
Heat oven to 350 degrees and bake 11 to 14 minutes (again less if thinner/more if thicker).
***Add chocolate emulsion PLUS caramel emulsion to my royal icing recipe HERE for an amazing addition!