Holy carriages of crabs – these cookies are to die for! Since it is Father’s day on Sunday, you should all try this recipe and surprise Dad with a tea time treat. I don’t know about your Dads, but my Dad has the sweetest of sweet tooths; I can just see him jumping into a jar of these crunchy morsels and finish all of them at once. And yes, that is what you do with cookies. Finish. Them. All (my robot voice…)
A while ago I was invited to attend a lunch at La Marina Foods in Modderfontein, and was treated with a goody bag containing all sorts of delicious things that they sell at their little quaint deli. You have to check it out! One of the delicious things was a bag of Valrhona caramel chocolate chips (it’s very larney French chocolate).
I decided to use them in these Caramel and Walnut Cookies, by adding chopped caramel chocolate pieces into my Outydse Soetkoekie (sugarcookie) dough, with chopped walnuts. The result was a delicious sweet, crunchy, nutty and almost condensed milk like cookie. A must try!
So I also want to share some helpful tips and facts where I can about each post. In regards to cookies and these Caramel Walnut Cookies in particular, the only suggestion would be: Make, Bake, Eat and Enjoy! Have a wonderful Father’s day dudes!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | cookies |
- 3 cups flour
- 1 cup sugar
- 250 gr butter softened
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon baking soda
- 1/2 teaspoon creme of tartar
- 2 large eggs
- 1 1/2 cups caramel chocolate chips and extra for melting
- 1 1/2 cups chopped walnuts
Ingredients
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- First off in a large mixing bowl, sift all the dry ingredients together.
- Add pieces of the butter to the dry ingredients and work through with your hands and fingers until you are left with what looks like rough breadcrumbs.
- Don’t whisk the eggs and vanilla, but add them to the dry ingredients and work them through the dough as well – with your hands.
- When you have finished incorporating all the ingredients, add the chocolate chips and walnuts and work it through the dough with your hands.
- Cover the dough with cling film and only break off a small piece of dough – big enough to fit in your hands – like the size of a cricket ball.
- Start by squeezing and rolling it in your hands, after a while the dough will have incorporated all the ingredients and beautiful soft delicate dough will have formed.
- Break small pieces of dough, form a small ball and place it on a prepared baking tray, pressing down to flatten it.
- Bake at 190 degrees for 15 minutes, until the edges start to turn colour. Cool completely before drizzling with melted chocolate.
