Double Chocolate Port and Caramel Cookies
1/2 cup vegetable shortening (I find this helps keep this particular cookie from spreading too much)
1 cup brown sugar
2 oz unsweetened chocolate, melted
1/4 cup port (I used Taylor Fladgate Late Bottled Vintage, which can be found easily in most liquor stores for under $30. Costco always has it for $20)
1/4 cup milk
1/2 tsp vinegar
1 1/2 cups flour
1 tsp baking soda
1 cup semisweet chocolate chips
150g (about 1/3 pound) caramels, melted (such as Kraft) + 2 tbsp port.
Cream together shortening and brown sugar until light and fluffy. Beat in egg and continue to beat until it lightens slightly in color. Beat in melted chocolate.
Combine port, milk, and vinegar in a measuring cup. Gradually beat into the sugar and egg mixture in a steady stream.
Combine the flour, salt, and baking soda, and add to the wet ingredients just until combined. Stir in chocolate chips.
Bake in a 375F oven for about 14 minutes, checking at about 12 to make sure they're not overdone. Allow to fully cool on a wire rack.
|Ready for drizzling|
Melt caramels in a microwave safe bowl in 30 second increments, stirring after each one. Add port and stir to fully combine. Quickly drizzle over cookies and serve.
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