I posted on twitter that I was making these chocolate-caramel tassies for my friend's bridal shower a couple of days ago. Because that's what these are - tassies. And suddenly my twitter blew up with people demanding to know what a tassie is and why that is different from a cookie, a cupcake, a brownie, or a cup-pie. I don't know, people. What's the difference between a crumble and a crisp? A buckle and a betty? TOMATO TOMATO. Things just are.
Martha Stewart explains in one of her recipes: The name of these treats is derived from the Scottish word for a "small cup."
And that's what I made:
See, they are about the size of a quarter. I made them in a mini-muffin tin. They are chocolatey cookie-ish goodness filled with a rolo, which melts, causing the middle to become completely caramel-filled.
And let me just tell you: these are amazing. I didn't make the glaze because I ran out of instant espresso powder, but I don't think it was needed anyway. I also left out the pecans because not everyone likes pecans. These were delicious just how they were. Nearly all of them were eaten at the bridal shower (I made *four dozen*!) and I saved a few for myself. Delicious! I would make these again. I would also feel comfortable trying a mini-Reese's cup instead of a Rolo, because that also sounds delicious.
Chocolate Caramel Espresso Chews
Joe's Blog adapted from Land O' Lakes
For the dough:
1 tablespoon milk
1 1/2 teaspoons instant espresso powder or coffee granules
2 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup finely chopped pecans -- toasted
48 Rolo candies, unwrapped
For the glaze:
1/2 teaspoon instant espresso powder
1-2 tablespoons hot water
1 cup confectioners' sugar
1. Preheat oven to 375 degrees.
2. In a small bowl, stir together milk and espresso powder.
3. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
4. In a large mixing bowl, beat together butter and sugars until smooth and creamy. Beat in dissolved espresso powder and milk mixture. Mix in eggs, one at a time, beating until combined after each. Mix in vanilla. Add dry ingredients and mix until combined. Fold in pecans.
5. Shape dough into 1 1/4" balls, lightly flouring your hands as needed to prevent sticking. Set balls into miniature muffin tins lightly sprayed with cooking spray. Place into the oven and baked until puffed and set, about 6 to 8 minutes. Remove from the oven and quickly, but carefully, press 1 candy piece, top-side down, into each cookie. Set aside and allow to cool for 10 minutes. Run a thin knife around the edge of each individual muffin well, then gently remove cookies to a wire rack to cool completely.
6. In a small bowl, stir espresso powder into 1 tablespoon water. Stir in confectioners' sugar - if it is too thick to drizzle, stir in enough of the remaining tablespoon hot water to thin. Drizzle over cooled cookies.
Yield: 4 dozen