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Caramelized White Chocolate & Toasted Milk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 126 reviews
  • Author: Nora
  • Prep Time: 25 hours
  • Cook Time: 30 minutes
  • Total Time: 25 hours 30 minutes
  • Yield: 2 dozen (24 cookies)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and flavorful Caramelized White Chocolate & Toasted Milk Cookies, featuring a unique blend of caramelized white chocolate, toasted dry milk powder, and aromatic cardamom. Enhanced with slivered almonds and pistachios, these cookies are soft, chewy, and topped with a hint of flaky sea salt for the perfect balance of sweet and savory.

Ingredients

Units Scale

Caramelized White Chocolate Layer

  • 1 cup (126 grams) white chocolate morsels
  • 3/4 cup (69 grams) instant nonfat dry milk powder

Dry Ingredients

  • 3/4 cup (120 grams) bread flour
  • 1 cup (120 grams) cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients & Sugars

  • 3/4 cup (170 grams, or 1 1/2 sticks) unsalted butter, softened
  • 1/3 cup (66 grams) granulated sugar
  • 1/4 cup (55 grams) light brown sugar
  • 1/2 cup (72 grams) jaggery powder or dark brown sugar
  • 1/2 teaspoon cardamom seeds, finely ground
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Nuts & Finishing Touch

  • 1 cup (114 grams) slivered almonds
  • 1/2 cup (50 grams) chopped unsalted shelled pistachios
  • Flaky salt, for sprinkling

Instructions

  1. Preheat the Oven: Set your oven to 300°F (150°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper. Prepare your stand mixer by fitting it with the paddle attachment.
  2. Caramelize the White Chocolate: Place the white chocolate morsels in a microwavable bowl and heat in 15-second bursts, stirring between each, until fully melted (about 2 minutes). Alternatively, use a double boiler by placing the bowl over boiling water, ensuring it does not touch the water, stirring frequently until melted (around 5 minutes). Remove from heat and mix in the instant nonfat dry milk powder thoroughly. Spread the mixture thinly on the parchment-lined pan and bake for 13 to 15 minutes until golden brown. Allow to cool on the baking sheet completely.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the bread flour, cake flour, baking powder, baking soda, and kosher salt. Set aside for later use.
  4. Cream Butter and Sugars: In a large bowl of a stand mixer, combine softened butter, granulated sugar, light brown sugar, jaggery powder, and ground cardamom. Beat on medium speed for about 3 minutes until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition and scraping down the bowl to combine fully. Add the vanilla extract and mix until blended.
  6. Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until the dough forms and comes together.
  7. Fold in Mix-Ins: Gently fold in the caramelized white chocolate pieces, slivered almonds, and chopped pistachios until evenly distributed throughout the dough.
  8. Chill the Dough: Press plastic wrap directly onto the surface of the cookie dough to prevent drying and refrigerate for at least 24 hours, up to 72 hours, to develop flavors and improve texture.
  9. Prepare for Baking: When ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough, roll into balls, and space them 2 inches (5 cm) apart on the baking sheet.
  10. Sprinkle with Flaky Salt: Lightly sprinkle each cookie ball with flaky sea salt to enhance flavor nuances.
  11. Bake the Cookies: Bake for 14 to 16 minutes, rotating the baking sheet 180° halfway through baking for even cooking. The cookies should be lightly golden but still soft in the center.
  12. Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  13. Store Properly: Once cooled, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Microwaving the white chocolate in short intervals prevents burning and ensures even melting.
  • Chilling the dough for a long period helps deepen the flavors and improves the cookie texture.
  • Using jaggery powder adds a rich, caramel-like depth to the sweetness, but dark brown sugar is a fine substitute.
  • Sprinkling flaky sea salt on top balances the sweetness and enhances the nutty flavors.
  • Cookies can be kept in an airtight container for up to 3 days, but are best enjoyed fresh.
  • Ensure to rotate the baking tray halfway to achieve even baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 13g
  • Sodium: 110mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://littlespoonbites.com/caramelized-white-chocolate-and-toasted-milk-cookies-recipe/