Yesterday, I posted my favorite Chocolate Chip Cookie recipe. As promised, I’m taking that basic dough and turning it into other cookies. First up, are my ever popular Chocolate Turtle Cookies. These cookies have a deep chocolate brownie-like flavor with chocolate chips, caramel bits, and toasted pecans! I’ve had a lot of people ask me for the recipe for these cookies but I never wrote down the recipe so never had anything to give them. But now you, as well as all my friends out there, can have the recipe! These cookies are perfect for Christmas and the holiday season!
Be sure to read my post for my Chocolate Chip Cookie recipe that I posted yesterday for a better overview of the dough. To quickly summarize, I’m going to use the same basic dough for these Chocolate Turtle Cookies that I used for those cookies. I used an unbleached all-purpose flour with 10% protein and weighed the flour. I also do not suggest substituting margarine or anything else besides real butter and I also do not suggest using a whole egg rather than the egg yolks. If you do any substitutions, just know that your results will vary greatly. Baking is a science and if you change one thing, everything else can be off. You can double or multiply the basic dough recipe and make both the Chocolate Chip Cookie recipe, this Chocolate Turtle Cookie recipe, as well as the recipes I have coming up soon. Just divide the basic dough between bowls then add your add-ins and other ingredients.
I also suggest you refrigerate the finished cookie dough for a few hours but better overnight or up to 2-3 days. You can also make the finished cookie dough, ball it up, and freeze the balls in plastic bags for a few months then take out what you need and bake for fresh cookies anytime!!!
I used Gold Medal unbleached all-purpose flour and weighed it. It has a 10% protein content. You can find good kitchen scales all over, but this one is from Williams-Sonoma. It wasn’t that expensive and works just fine.
Then add your chocolate chips, pecans, and caramel bits. The caramel bits come in an 11oz. bag and made by Kraft. You can usually find them in the baking aisle near the different nuts and chips.
Scoop the dough out and place on lined baking sheets. I like to put dough balls on silpats but you could use parchment or wax paper for this. An ice cream scoop works great for scooping! Cover the cookies with plastic wrap, then refrigerate for at least a few hours, but better yet, overnight or up to 2-3 days. OR you can not cover the dough balls and place the sheets in the freezer and after a few hours when the dough is hard, place the cookie dough balls in resealable bags and freeze for up to a few months. Then you can pull out what you need when you need it. As long as you keep the cookie dough balls frozen they will not stick together!
Bake up your cookies! The colder they are the longer they will take to bake so you may have to adjust the baking time. You can bake the dough right from the freezer or you can place the dough in the refrigerator overnight to defrost. The chocolate chip cookies may be a little more “puffy” if baking right from the freezer and not spread as much but they’ll still taste great!
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|Chocolate Turtle Cookies|| |
- 14.42oz flour (408.75 g or about 3 cups + 6½ tablespoons) unbleached all-purpose (10%protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62oz (216g or about 1 cup + 2 tablespoons) light brown sugar
- 5.93oz (168g or ¾cup + 2 tablespoons) granulated sugar
- 1 cup (2 sticks) unsalted butter, melted & cooled
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3oz. unsweetened chocolate, melted & cooled
- 1 cup good quality chocolate chips
- 1½ cups pecans, chopped & toasted
- 1 (11oz.) bag caramel bits
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in melted chocolate, then stir in chocolate chips, pecans, and caramel bits. Drop dough (or use ice cream scoop) in 2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper).
- Cover cookie dough balls with plastic wrap and refrigerate dough for at least a few hours but better overnight or up to a few days. Or do not cover dough and place dough balls in freezer for a few hours until dough is hard then place balls in resealable bags and back in freezer.
- Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 15-18 minutes or until golden brown and look slightly undercooked (about 17-22 minutes for frozen dough), turning pans halfway through baking. Cool cookies on wire racks.