When Chocolate, Pecans, and Caramel Collide

I woke up this morning feeling awesome. It was one of those perfect sleeps. I love those, especially on days off.  I could tell it was going to be a productive day.

Perfect moods can only call for one thing: baking. I made me some cookies while listening to awesome music. I love 8tracks so much. It’s probably my favourite and most visited website. This is the wonderful mix I was listening to.

By 9am I’d already showered, done laundry, made cookies, and did a little practicin’ on little nutmeg (my ukulele). The weather is beautiful outside, sun is all a shinin’ away making us humans feel happy.

These cookies are wonderful. I know there is a lot of debate on the subject of “the perfect chocolate chip cookie” so I’m not going to say that these are the best because obviously everyone will have a different opinion ramble ramble, but these are pretty good. They are chewy little devils with that ever so slightly crispy outside edge. I love them. The fleur de sel on the top, while not 100% necessary, does make them better in my opinion. I love the salty/sweet combo, and the crunchiness of the flakes is another added wonderful bonus.

Wicked Awesome Rock Your Socks Off Cookies
(adapted from mrjeffmccarthy.com, whom I secretly have a crush on)

20 oz of flour
1 1/2 tsp baking powder
1  1/4 tsp baking soda
1 1/2 tsp salt
10 oz soft butter
5 oz muscovado sugar
5 oz brown sugar
8 oz white sugar
2 eggs
2 tsp vanilla
2 cups 58% chocolate, roughly chopped
1 cup of soft caramels, cut up (you can buy these, or make them yourself)
1 cup chopped toasted pecans
fleur de sel

Sift all the dry ingredients together and set aside. Whip the sugars and butter for a good 10 minutes. Then add the eggs and vanilla. Combine with the dry ingredients. Mix in the chocolate, caramel, and pecans. Put it all in a bowl and leave in the fridge for at least 24 hrs!! Yes, you read correctly. 24 hours. Just do it. Allowing the flour to hydrate is wonderful.

When you’re ready, preheat your oven to 350F and line a pan with parchment or a silpat.  Scoop the chilled cookie dough into whatever size you want, flatten slightly, sprinkle with a bit of sea salt and bake until the edges are just starting to brown.  Let them cool before removing them from the pan!

One thought on “When Chocolate, Pecans, and Caramel Collide

  1. Pingback: Toasted Almond, Chocolate Chunk, and Toffee Cookies | Bake Me Tasty

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