TWD: Jodie of Beansy Loves Cake decided on Dulce de Leche Duos. A soft cakey cookies sandwiched together with a dulce de leche. I made my own dulce de leche using Alton Brown's recipe. It was the best dulce de leche that I've ever had. So easy to make that I probably won't buy the canned variety again.
These rich and soft chewy cookies had a delicious brown sugar/caramel flavor. Although we liked the dulce de leche in the center the cookies were too big to be a sandwich cookie. If they were smaller, a two bite cookie, that might be better. They were nice as a single cookie with a drizzle of dulce de leche, but storage became a problem since they were to sticky to stack. Next time I would try adding toasted and chopped pecans to the batter or maybe just sprinkled on top before baking.
Thank You Jodie for picking this cookie, I really loved the chewy texture and flavor of theses cookies, but I just feel that they are missing something, and I can't quite put my finger on it. If you what to see what the other TWD bakers thought visit our blog roll.
Homemade Dulce de Leche
adapted from Alton Brown
1 quart whole milk
1 1/2 cups (12 ounces) granulated sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
Combine the whole milk, sugar and vanilla in a 4 quart saucepan over medium heat. When the sugar melts and the mixture starts to boil, add the baking soda and lower the heat to low until the mixture is barely simmering. Cook for an hour, stirring occasionally (don't try to incorporate the foam that forms on the top of the milk). Remove the vanilla bean and continue to cook, stirring occasionally, until the mixture is a deep caramel color and has reduced to about 1 cup, about 1 1/2 - 2 hours. Whirl in the blender and than pour through a fine mesh strainer into a measuring cup or clean container, cover and refrigerate for up to one month.