Ingrédients pour Chocolate Turtle Cookies
- All Purpose Flour
- Cocoa Powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons milk
- Vanilla Extract
- ½ cup chopped pecans, plus extra for topping
- 2 large egg whites
- About 2 tablespoons dulce de leche
- Pecan Halves
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Comment préparer Chocolate Turtle Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg yolk, 2 tablespoons milk, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour (or up to overnight).
- In a separate bowl, whisk 2 large egg whites until frothy.
- Once chilled, roll the dough into 1-inch balls.
- Dip each dough ball into the egg whites, then roll in ½ cup chopped pecans, ensuring the pecans adhere well.
- Place the balls onto the prepared baking sheets, pecan-side up.
- Using a teaspoon, gently indent the center of each cookie.
- Bake for 10-12 minutes, rotating the baking sheet halfway through, until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, fill each indentation with about ½ teaspoon of dulce de leche and top with a pecan half.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
47g
Fat
29g
Carbs
7g
