Desserts > Sweet Treats > Cookies > Chocolate Chip Cookies

Chocolate Chip Picarones with Caramel Sauce Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
- Vegetable oil for frying

Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt

Special equipment needed:
- Large mixing bowl
- Whisk
- Large pot for frying
- Slotted spoon
- Candy thermometer
- Small saucepan

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, pumpkin puree, brown sugar, cinnamon, nutmeg, salt, and baking powder. Mix until well combined.

2. Fold in the chocolate chips until evenly distributed.

3. Heat vegetable oil in a large pot over medium-high heat until it reaches 375°F.

4. Using a cookie scoop or spoon, drop the batter into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes on each side or until golden brown.

5. Remove the picarones from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

6. To make the caramel sauce, combine the granulated sugar and water in a small saucepan over medium-high heat. Cook, stirring occasionally, until the sugar dissolves and turns a deep amber color.

7. Remove the pan from the heat and carefully whisk in the heavy cream, butter, and salt until smooth.

8. Serve the picarones warm with the caramel sauce drizzled on top.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Frying temperature: 375°F
Serving size:
- This recipe makes about 12-15 picarones, serving size may vary.

Nutritional information:
- Calories per serving: 200
- Total fat: 8g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 110mg
- Total carbohydrates: 30g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 2g

Substitutions for ingredients:
- Instead of pumpkin puree, you can use mashed sweet potatoes or butternut squash.
- You can use any type of chocolate chips or chunks you prefer.
- For the caramel sauce, you can use store-bought caramel sauce or make a simple syrup with honey or maple syrup instead of granulated sugar.

Variations:
- You can add chopped nuts or dried fruit to the picarones batter.
- Instead of caramel sauce, you can serve the picarones with chocolate sauce or whipped cream.

Tips and tricks:
- Make sure the oil is hot enough before frying the picarones to prevent them from getting soggy.
- Use a cookie scoop or spoon to make evenly sized picarones.
- To keep the picarones warm while frying, place them in a 200°F oven until ready to serve.

Storage instructions:
- Store any leftover picarones in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the picarones, place them in a 350°F oven for 5-10 minutes or until heated through.

Presentation ideas:
- Serve the picarones on a platter with the caramel sauce drizzled on top and garnish with fresh mint leaves.

Garnishes:
- Fresh mint leaves
- Whipped cream
- Chopped nuts

Pairings:
- Coffee
- Hot chocolate
- Spiced cider

Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream

Troubleshooting advice:
- If the picarones are too dense, try adding a little more baking powder to the batter.
- If the oil is too hot, the picarones will cook too quickly on the outside and be raw on the inside. Lower the heat and cook for a longer time.

Food safety advice:
- Be careful when frying the picarones, as hot oil can cause serious burns.
- Use a candy thermometer to monitor the oil temperature and prevent it from overheating.

Food history:
- Picarones are a traditional Peruvian dessert made with pumpkin and sweet potato. They are typically served with a syrup made from molasses or chancaca (unrefined cane sugar).

Flavor profiles:
- Sweet, pumpkin-spiced doughnuts with rich, creamy caramel sauce.

Serving suggestions:
- Serve the picarones as a dessert or snack.

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Region: Peruvian

Taste: Sweet, Rich, Chocolatey, Caramelized, Nutty