We tested these cookies with all 5 of our chocolate treats; Tiramisu Chocolate Caramels, Port Wine Chocolate Jerk Nuggets, Chocolate Covered Espresso Beans, Cabernet Chocolate Covered Blueberries and Pinot Noir Chocolate Covered Cherries. Each treat chopped into smaller pieces for maximum cookie dough infusion. The results? Absolutely scrumptious! A delicious way to enjoy your Chocolate Treat Collection goodies.
Makes 2 dozen cookies
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon San Fran Sea Salt
1 teaspoon baking soda
1 cup chocolate treats, chopped (pick either; Tiramisu Chocolate Caramels, Port Wine Chocolate Jerk Nuggets, Chocolate Covered Espresso Beans, Cabernet Chocolate Covered Blueberries or Pinot Noir Chocolate Covered Cherries)
Place olive oil, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Slowly stir until combined. In a separate bowl, place flour, salt, and baking soda, and whisk to combine. Add the dry ingredients into the mixing bowl and stir until combined. Once combined, add the chopped chocolate treats to the bowl, and continue to stir until the treats have been thoroughly incorporated. Cover the bowl and refrigerate the dough for 30 minutes.
Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Using a small scoop or tablespoon measure, portion cookie dough, roll into a ball and place each, 2 inches apart, on the prepared baking sheets. Bake for 10-15 minutes or until slightly golden around the edges but still slightly soft in the center-for gooey chocolate chip cookies. For crunchier cookies, bake until the center is firm. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).