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It’s that time of year again. That’s right! When it’s technically fall everywhere else but here in central Florida. I love Fall…and I try to celebrate as soon as it’s “acceptable” even when it’s 97 degrees out. So here I am trying to make the transition into fall recipes without relying too heavily on pumpkin, like in these Pumpkin Spiced Carrot Muffins.
I’ve had a little bag of black walnut bourbon sugar in my cabinet from my fave store, The Spice & Tea Exchange. It’s been waiting for just the right recipe. I haven’t been sure where to use it. I’ve thought about pies, breads, etc. It’s a coarse sugar with a profound flavor that is begging for just the right recipe to deliver the fantastic taste.
So then I went and bought some black walnuts. One of the few nuts I had never tried before. They’re a little pricey, but I really wanted to pair them with the sugar. The flavor of these walnuts is like nothing else. It’s a bold, almost fruity flavor. They can’t go into just any old dough or batter.
So today I just decided, chocolate cookies. With chunks of caramel. Chocolate caramel walnut cookies. And boy, what an inspiration! Sweet and gooey, with tons and tons of flavor. I honestly can’t believe how good these are. The chocolate and caramel remind me of fall, especially in the colors. Now they have me thinking about Halloween!
If you’re not a fan of black walnuts, don’t want to buy them, or if you can’t find them, just substitute for regular walnuts. The Hubs does not like the bold flavor of black walnuts so he doesn’t like these cookies. I promised to make him a batch with regular walnuts.
And if you don’t have a fancy spice and tea shop to buy from like me, just use coarse sugar or sanding sugar on the tops of the cookies. They’ll still taste good!
Softest. Cookies. Ever.
You remember as a kid, eating those single packages of Otis Spunkmeyer cookies? They were so soft, even if they didn’t taste all that great. Well these far surpass those cookies from my childhood. They are seriously the softest cookies I’ve ever made. Soft, flavorful, a little chewy, a little crunchy. Oh. My. Goodness. Seriously, I ate a whole plate of these when I baked them and I’m not ashamed!
Have you ever tried black walnuts? What do you think of them?
Chocolate Caramel Walnut Cookies
- 2¼ cup flour sifted
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter room temperature
- 1 cup granulated sugar
- ½ cup dark brown sugar packed
- ¾ cup cocoa powder
- 1 tsp vanilla extract
- 2 large eggs
- ¾ cup chopped black walnuts
- 12 caramels, cut in quarters
- In a stand mixer, cream butter and sugars together.
- Add in eggs and vanilla, mixing until incorporated.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Scoop about ⅓ cup of cookie dough in a ball. Place dough about 3 inches apart on the cookie sheet. Press 2 or 3 pieces of caramel into the top of the dough.
- Bake cookies for about 10-12 minutes, or until edges are starting to firm and the middles look mostly done.
- As soon as the cookies come out of the oven, sprinkle a little bit of coarse sugar onto the top and gently press it into the cookie.
- Allow cookies to cool about 10 minutes before transferring to a cooling rack.
- Store cookies in an airtight container for about a week.