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Caramelized White Chocolate & Toasted Milk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 89 reviews
  • Author: Julia
  • Prep Time: 25 hours
  • Cook Time: 30 minutes
  • Total Time: 25 hours 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Caramelized White Chocolate & Toasted Milk Cookies, a luxurious twist on classic cookies featuring rich caramelized white chocolate, toasted milk powder, and warm cardamom spices. Loaded with slivered almonds and pistachios, these cookies offer a perfect balance of sweet, nutty, and aromatic flavors with a buttery, tender crumb. Refrigerated overnight for enhanced depth of flavor, they bake up golden with a slight crisp edge and a soft interior, finished with a sprinkle of flaky sea salt for an irresistible finish.

Ingredients

Units Scale

Caramelized White Chocolate Mixture

  • 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 & Mix-ins

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

Instructions

  1. Preheat and prepare baking pan. Preheat the oven to 300°F (150°C) and line a 9×13 inch (23×33 centimeter) baking pan with parchment paper. Fit your stand mixer with a paddle attachment for later use.
  2. Caramelize white chocolate and milk powder. Place the white chocolate morsels in a microwavable bowl and melt in 15-second increments, stirring after each, until completely melted (about 2 minutes). Alternatively, melt using a double boiler setup until smooth. Remove from heat and stir in the instant nonfat dry milk powder until well combined. Spread this mixture evenly in a thin layer onto the prepared pan and bake for 13–15 minutes or until golden brown. Remove and let cool completely on the baking sheet.
  3. Mix dry ingredients. In a medium bowl, whisk together the bread flour, cake flour, baking powder, baking soda, and kosher salt. Set aside.
  4. Cream butter and sugars. In a large stand mixer bowl, combine softened butter, granulated sugar, light brown sugar, jaggery powder (or dark brown sugar), and ground cardamom. Beat on medium speed until light, fluffy, and creamy, about 3 minutes.
  5. Add eggs and vanilla. Add the eggs one at a time, mixing well between each addition and scraping down the bowl as needed. Incorporate the vanilla extract and mix briefly to combine.
  6. Combine wet and dry ingredients. Add the dry ingredients to the wet mixture and mix on low speed just until the dough begins to come together.
  7. Fold in caramelized white chocolate and nuts. Break the cooled caramelized white chocolate into chunks and fold it into the dough along with the slivered almonds and chopped pistachios until evenly distributed throughout.
  8. Chill the dough. Press plastic wrap directly onto the dough to prevent drying out, cover completely, and refrigerate for at least 24 hours, up to 72 hours, to develop flavors and improve texture.
  9. Shape cookies and preheat oven. When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2 tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheet and lightly sprinkle each with flaky sea salt.
  10. Bake the cookies. Bake for 14 to 16 minutes, rotating the baking sheet 180° halfway through to ensure even baking. Cookies should be golden around the edges but still soft in the center.
  11. Cool and store. Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Notes

  • The caramelized white chocolate adds a unique depth of flavor by toasting the sugars and milk solids, enhancing the overall sweetness and complexity of the cookies.
  • Refrigerating the dough for at least 24 hours is essential for flavor development and helps create a chewier texture.
  • If jaggery powder is unavailable, dark brown sugar is an effective substitute with a similar rich molasses flavor.
  • Using both bread flour and cake flour balances chewiness and tenderness in the cookie crumb.
  • Sprinkling flaky sea salt on top before baking provides a delightful sweet-salty contrast.
  • These cookies are best enjoyed fresh within three days but can be frozen for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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