4 sticks (2 cups) of butter softened
2 teaspoons of vanilla extract
2 teaspoons of baking powder
2 teaspoons of salt
1.) Cream butter with brown sugar and granulated sugar in stand mixer with the flat blade.
2.) Beat the eggs with a fork and mix in the vanilla extract. Slowly add in one egg at a time into the mixture so that the fat emulsion can spread through out the mix.
(Tip: This will help the fat spread throughout the batter and when you bake it will have more of an even taste/texture. The fat will be mixed throughout the cookie making the cookie taste much better )
3.) Mix in the hot fudge sauce at room temperature into the batter until well mixed.
4.) Mix in the caramel sauce into the batter until well mixed.
(Tip: I used William Sonoma's Hot fudge Sauce and William Sonoma's Caramel sauce that was already stored at room temperature. I am not sure the quality of the product if you go crazy in a Ice Cream Shoppe or shop or store if you use straight from the hot fudge warmer. I have not been able to test this product as if I were a fat kid in a Candy Store that also has ice cream sundaes).
5.) In a side large bowl shift together flour and baking powder. Then add the salt but do not shift the salt in the mix.
6.) Gradually mix in the flour mixture into the batter using the mixer hood and at low speed.
7.) Refrigerate for about 30 minutes until it is firm enough to roll into big cookies or to put in the Wilton Brownie cup pan.
|As I found out later in this experiment these cookie cups except for|
the far left cup are over filled. To get perfect cups only fill 3/4 the cavity.
|If the cookies are big cookies you need to leave adequate room|
for the cookies to spread.
|I froze these a week ago. The cookies look odd now but they come|
out smooth and round. I wrapped them in wax paper and froze in
a zip lock bag.
That same cookie as you can see came out smooth without any
wrinkles as seen original in the dough.