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Caramelized White Chocolate & Toasted Milk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 62 reviews
  • Author: Lauren
  • 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, flavorful toasted milk powder, and a blend of nuts. With subtle hints of cardamom and the crunch of slivered almonds and pistachios, these cookies offer a perfect balance of sweetness and texture, ideal for an indulgent treat or elegant dessert.

Ingredients

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 & 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 & Garnish

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper. This will be used to caramelize the white chocolate mixture later. Fit your stand mixer with a paddle attachment to prepare for mixing the dough.
  2. Caramelize White Chocolate: Melt the white chocolate morsels carefully in a microwave-safe bowl in 15-second increments, stirring each time, until fully melted, about 2 minutes. If using a double boiler, gently melt over simmering water, stirring frequently for about 5 minutes. Remove from heat, then stir in instant nonfat dry milk powder until well combined. Spread this mixture thinly and evenly on the parchment-lined pan. Bake in the oven for 13-15 minutes or until the mixture is golden brown and caramelized. Allow it to cool completely on the baking sheet.
  3. Mix Dry Ingredients: In a medium bowl, whisk together bread flour, cake flour, baking powder, baking soda, and kosher salt. Set aside for later use.
  4. Cream Butter and Sugars: In the stand mixer bowl, add softened butter, granulated sugar, light brown sugar, jaggery powder (or dark brown sugar), and finely ground cardamom seeds. Beat on medium speed until the mixture is light and fluffy, approximately 3 minutes.
  5. Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, mixing well after each addition and scraping down the bowl as needed. Then add vanilla extract and mix briefly until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough forms. Be careful not to overmix to maintain tender cookies.
  7. Fold in Caramelized Chocolate and Nuts: Break up the cooled caramelized white chocolate mixture into chunks and fold them into the dough along with slivered almonds and chopped pistachios, ensuring even distribution throughout the dough.
  8. Chill the Dough: Press plastic wrap directly onto the surface of the dough to prevent it from drying out and refrigerate for a minimum of 24 hours up to 72 hours. This resting period develops flavor and texture.
  9. Shape and Bake Cookies: 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, placing them 2 inches apart on the baking sheet. Lightly sprinkle each dough ball with flaky sea salt.
  10. Bake and Cool: Bake for 14-16 minutes, rotating the baking sheet 180° halfway through baking to ensure even cooking. Once baked, allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  11. Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 3 days for maximum freshness.

Notes

  • For the caramelization of white chocolate, do not leave unattended to avoid burning.
  • Refrigerating the dough enhances flavor and improves cookie texture.
  • Using jaggery powder adds depth of flavor but can be substituted with dark brown sugar if unavailable.
  • Flaky sea salt on top balances the sweetness and adds a delightful crunch.
  • Ensure even spacing of cookies on the baking sheet to allow proper spreading.
  • Cookies can be frozen before baking; bake directly from the freezer, adding a couple of extra minutes to baking time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

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