Description
These Caramelized White Chocolate & Toasted Milk Cookies offer a rich, unique twist on classic cookies by incorporating caramelized white chocolate and toasted milk flavors. Enhanced with aromatic cardamom and crunchy slivered almonds and pistachios, these cookies deliver a sophisticated balance of sweetness, nuttiness, and subtle spice. Perfectly soft and chewy, they are finished with a sprinkle of flaky sea salt for an irresistible gourmet treat.
Ingredients
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 Flavorings
- 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
Add-ins
- 1 cup (114 grams) slivered almonds
- 1/2 cup (50 grams) chopped unsalted shelled pistachios
To Finish
- Flaky salt, for sprinkling
Instructions
- Prepare the caramelized white chocolate: Preheat the oven to 300°F (150°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper. Melt the white chocolate in 15-second intervals in the microwave, stirring between each, until smooth and fully melted (about 2 minutes). Alternatively, use a double boiler method by gently melting the chocolate over simmering water, stirring frequently for about 5 minutes. Remove from heat, then stir in the instant nonfat dry milk powder until combined. Spread this mixture thinly and evenly over the prepared baking pan and bake for 13 to 15 minutes until golden brown. Allow to cool completely in the pan.
- Mix the 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.
- Cream the butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter, granulated sugar, light brown sugar, jaggery powder (or dark brown sugar), and finely ground cardamom seeds. Beat on medium speed for about 3 minutes, or until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition and scraping down the sides of the bowl as necessary. Then add the vanilla extract and mix until incorporated.
- Combine wet and dry: Gradually add the dry flour mixture to the butter and eggs, mixing on low speed just until the dough comes together, avoiding overmixing which can cause toughness.
- Fold in the caramelized chocolate and nuts: Chop or break the cooled caramelized white chocolate into small pieces. Gently fold the caramelized white chocolate, slivered almonds, and chopped pistachios into the dough until evenly distributed.
- Chill the dough: Press plastic wrap directly onto the surface of the dough to prevent drying and refrigerate it for at least 24 hours, and up to 72 hours for enhanced flavor development and texture.
- Shape and bake the cookies: When ready, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough and roll each into balls. Arrange them on the baking sheet, spacing them about 2 inches (5 cm) apart. Lightly sprinkle each dough ball with flaky sea salt. Bake the cookies for 14 to 16 minutes, rotating the baking sheet 180° halfway through to ensure even baking.
- Cool and store: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Chilling the dough for at least 24 hours improves flavor and texture; do not skip this step.
- If jaggery powder is unavailable, dark brown sugar is a suitable substitute.
- Using both bread flour and cake flour provides a perfect balance for chewy yet tender cookies.
- Ensure the white chocolate is fully caramelized and cooled before mixing into the dough to avoid melting on contact.
- Sprinkling flaky sea salt enhances the sweetness and adds a lovely contrast; do not omit if possible.
- Cookies are best consumed within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
