Caramello Martini With Salted Double Dark Chocolate Cookies

Carmelo Martini With Salted Double Dark Chocolate Cookies

Make it a grown-up milk-and-cookies moment and pair the creamy drink with a dark chocolate treat like these Salted Double Dark Chocolate Cookies.
Ingredients:
1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche
2 caramel squares for garnish

Directions:
Chill a coupe glass in the freezer for 15 minutes.

In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.

Pour into chilled coupe glass and garnish with two caramel squares on a skewer.   Makes 1 cocktail

                                     

                                          Salted Double Chocolate Cookies


Ingredients:

1½ cups (375 mL) all-purpose flour
1/2 cup (125 mL) Dutch-processed cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) flaked sea salt, divided
1 cup (250 mL) dark brown sugar, lightly packed
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla
1 bar (100 g) 78% cacao chocolate, finely chopped

Directions:                                                                     Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.

Sift flour with cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add to the same bowl and set aside.

Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate until combined.

Using a small cookie scoop that’s 1 tbsp (15 mL) in size, scoop the dough on prepared sheets, 2 inches (5 cm) apart. Sprinkle with remaining 1 tsp (5 mL) salt.

Bake in the top and bottom thirds of oven, switching sheets halfway through until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.  Makes 38 cookies

1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche  
2 caramel squares for garnish

1. Chill a coupe glass in the freezer for 15 minutes. 

2. In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.
 
3. Pour into chilled coupe glass and garnish with two caramel squares on a skewer.

Makes 1 cocktail

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