White Chocolate Ghirardelli Turtle Cookies

White Chocolate Ghirardelli Turtle Cookies


PREP TIME: 25 MIN COOK TIME: 10 MIN TOTAL TIME: 35 MIN

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The white chocolate is the perfect pairing for this carrot cookie is chewy and so perfect!

Ingredients

  • 1/2 Cup Unsalted European Style Brown Butter (I used Danish Creamery)
  • 1/2 Cup + 2 Tbsp Packed Brown Sugar
  • 2 Tbsp Sugar
  • 1/2 Cup Packed Strained Carrots Finely Grated
  • 1 Large Egg (Room Temp)
  • 1/2 Tsp Vanilla
  • 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1/2 Tsp Baking Soda
  • 1 1/4 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/8 Tsp Ginger
  • 1/4 Tsp Salt
  • White Chocolate Ghirardelli Squares

Instructions

This makes 6 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.

  1. Begin by making your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
  2. Once your brown butter has cooled strain the grated carrots using paper towels. Remove as much of the liquid out of them and use 1/2 packed cup of the strained carrots for this recipe. Next, in a large bowl combine your brown butter, carrots, sugars and whisk until combined.
  3. Strain in paper towels the carrots removing as much of the juice as you can you should have 1/2 cup packed after the strainning.
  4. Add carrots, eggs and vanilla and whisk until combined.
  5. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
  6. Add chopped chocolate and gently fold until combined. Do not over mix.
  7. Refrigerate dough for 2-3 hours or over night to set. Once you're ready to use allow the dough to sit out for 30 minutes before using so it can soften a bit.
  8. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop and only bake 6 at a time.
  9. Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
  10. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big cup.(Videos on my insta for reference)
  11. Also, when you fix the shape of your cookies if you choose to it's totally optional sprinkle some salt flakes on top.
  12. Allow the cookies to cool and enjoy these are amazing!

TIPS

  1. Cookies will look a little undone once taken out the oven they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
  2. Make sure your brown butter is cooled before you begin to make the cookie dough.
  3. It is important to cool the cookie dough balls before baking or they will spread too much and be very thin.
  4. Store cookies in the fridge for up to 5 days and take out desired amount about 1-2 hours before enjoying or microwave in 10 second increments until they are perfect for you!
  5. Share your pics with me on social media! #sweetmelibakery
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