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Caramelized White Chocolate & Toasted Milk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 78 reviews
  • Author: Alvarez
  • Prep Time: 25 Hours
  • Cook Time: 30 Minutes
  • Total Time: 25 Hours 30 Minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these rich and decadent Caramelized White Chocolate & Toasted Milk Cookies, featuring a luscious blend of caramelized white chocolate, toasted milk powder, fragrant cardamom, and crunchy nuts. Perfectly soft on the inside with a delicate crisp around the edges, these cookies are a gourmet treat for special occasions or daily indulgence.

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 and 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 pan: Preheat the oven to 300°F (150°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper. Attach the paddle attachment to your stand mixer.
  2. Caramelize white chocolate and milk powder: Melt the white chocolate in 15-second increments in the microwave, stirring between increments, until fully melted (about 2 minutes). Alternatively, melt using a double boiler over simmering water for about 5 minutes, stirring frequently. Remove from heat and stir in the instant nonfat dry milk powder until fully combined. Spread this mixture thinly onto the lined baking pan and bake for 13 to 15 minutes until golden brown. Remove and let cool completely on the baking sheet.
  3. Mix dry ingredients: Whisk together bread flour, cake flour, baking powder, baking soda, and kosher salt in a medium bowl. Set aside.
  4. Cream butter and sugars: In the large bowl of your stand mixer, combine softened butter, granulated sugar, light brown sugar, jaggery powder (or dark brown sugar), and ground cardamom seeds. Beat on medium speed until the mixture is light and fluffy, approximately 3 minutes.
  5. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract.
  6. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
  7. Fold in mix-ins: Break the cooled caramelized white chocolate slab into small bite-sized pieces and fold into the dough along with the slivered almonds and chopped pistachios until evenly distributed.
  8. Chill dough: Press plastic wrap directly onto the dough to prevent drying. Refrigerate the dough for at least 24 hours and up to 72 hours to develop flavor and texture.
  9. Shape and bake cookies: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2 tablespoons of dough and roll into balls, spacing them 2 inches (5 cm) apart on the sheet. Lightly sprinkle flaky sea salt over each cookie dough ball. Bake for 14 to 16 minutes, rotating the pan 180° halfway through baking for even color.
  10. Cool cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.

Notes

  • Caramelizing the white chocolate with milk powder adds a nutty, rich flavor and unique texture; do not skip this step.
  • Using jaggery powder adds depth of flavor but can be substituted with dark brown sugar if unavailable.
  • Chilling the dough is essential for flavor development and to prevent spreading during baking.
  • Ensure even spacing of cookie balls to allow room for spreading.
  • Store cookies in an airtight container at room temperature to maintain freshness but consume within 3 days for optimal quality.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 12g
  • 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://copyrecipe.com/caramelized-white-chocolate-and-toasted-milk-cookies-recipe/