chocolate-caramel sandwich cookies

the goods:

cookies:
10 tablespoons (1 and 1/4 sticks) unsalted butter
1 and 1/2 cups granulated sugar
1 large egg yolk
1 and 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

frosting:
1/4 cup caramel sauce (homemade or store bought)
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1 and 1/2 cups confectioners' sugar)

Preheat oven to 375 degrees. In a large bowl, beat together butter and sugar with a wooden spoon until pale and fluffy.; stir in egg yolk.



In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.



Stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto a parchment-lined baking sheet.



Bake until cookies are puffed and cracked, about 8 minutes. Repeat with remaining dough using fresh parchment. Tap baking sheet on counter to flatten cookies.



Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth.



Spread frosting on flat sides of half the cookies and top with remaining cookies.



Pop em' in your mouth and enjoy!

warm chocolate pudding cakes with caramel sauce

the goods:
cake:
6 tablespoons cold unsalted butter, cubed, plus more for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour
1/2 teaspoon salt

caramel sauce:
1 cup sugar
6 tablespoons cold unsalted butter, cubed
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

whipped cream, for serving


Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.



In a heatproof bowl set over (not in) a pan of simmering water, combine butter and chocolate. Stir until melted.



In a large bowl, whisk together sugar, eggs, yolks, flour, and salt.



Add chocolate mixture and whisk to combine.



Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.



Meanwhile make the caramel sauce:
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is a deep amber in color, 3 minutes more.
Immediately whisk in butter, salt, and vanilla.
Whisk in cream.
Pour into a heatproof container and let cool.



Preheat oven to 350 degrees. Bake until center of cake is soft but not wet when pressed, 27 to 30 minutes.



Let cool 5 minutes.



Top cakes with caramel and whipped cream.



Pour a BIG glass of milk.



Or put a scoop of vanilla ice cream on top of cake to cut the richness.

ultimate chocolate chip cookies

the goods:

3 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1 and 1/4 teaspoons baking powder
2 teaspoons salt
1 and 1/4 cups (2 and 1/2 sticks) unsalted butter, room temperature
1 and 1/2 cups packed, light-brown sugar
1 cup granulated sugar
2 eggs
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups milk chocolate chips
8 ounces semisweet chocolate, chopped



In a bowl, whisk together flour, baking soda, baking powder, and salt.



In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes.



Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated.



Fold in chocolate chips and chunks.



Using a 1/4 cup ice-cream scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour.



Preheat oven to 350 degrees. Arrange 9 unbaked cookie dough balls on a parchment-lined baking sheet.



Bake until edges are light golden brown, 17 to 18 minutes.



Transfer cookies to a wire rack to let cool.



Bake remaining dough using new parchment each time.



Milk is a necessity!