Turtle Cookies

2 cups minus 2 Tbsp. cake flour

1 2/3 cups bread flour

1¼ tsp. baking soda

1½ tsp. baking powder

1½ tsp. kosher salt

2½ sticks unsalted butter

1¼ cups light brown sugar

1 cup plus 2 Tbsp. sugar

2 large eggs

2 tsp. pure vanilla extract

2 cups dark chocolate chips

1 cup caramel bits

1 cup chopped pecans

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.

3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.

5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

6. When ready to bake, preheat oven to 350°. Line a baking sheet a nonstick baking mat. Set aside.

7. Scoop heaping tsp of dough onto baking sheet

8. Bake until golden brown but still soft, 11 - 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

9. Repeat with remaining dough.

This recipe can be found here.