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.

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies

3 cups flour

1 tsp. sea salt

1½ tsp. baking powder

1 tsp. baking soda

1 cup unsalted butter at room temperature

½ cup sugar

1½ cup light brown sugar

2 large eggs

2 tsp. vanilla extract

1½ cups chopped pistachios shells removed

2 cups chopped dark chocolate

Sea salt for sprinkling on cookies

Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat.

In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

Cream butter and sugars together until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat for an additional 2 minutes.

With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated. Stir in the pistachios and chocolate chunks.

Scoop tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.

Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

This recipe can be found here.

Caramel-Toffee 7-Layer Cookies

½ cup butter, melted

1½ cups graham cracker crumbs

1 cup caramel bits

1 cup bittersweet (dark) chocolate chips

1 cup toffee bits

1 can (14 Oz.) sweetened condensed milk

1 cup sliced almonds

1 pinch sea salt

Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan. 

Stir together melted butter and graham cracker crumbs. Press into prepared pan. 

Add the other ingredients in order: caramel bits, chocolate chips, and toffee bits. Pour sweetened condensed milk over the top. Add the almonds. Sprinkle on a pinch or two of salt. 

Bake for 25–30 minutes. Remove from the oven and cool on a wire rack.  

This recipe can be found here.

Sweet-Salty Almond Chocolate Chippers

1 cup sliced almonds, toasted

6 Tbsp. butter, softened

½ cup granulated sugar

½ cup packed brown sugar

¾ tsp. coarse sea salt

½ tsp. baking soda

½ tsp. baking powder

1 egg

1 tsp. vanilla

1¼ cup all-purpose flour

1 cup dark or bittersweet chocolate pieces

Preheat oven to 350°.

Finely grind half of the almonds; set aside.

In a large bowl, beat butter on medium to high speed for 30 seconds.

Add granulated sugar, brown sugar, sea salt, baking soda, and baking powder. Beat until combined, scraping side of bowl occasionally.

Beat in egg and vanilla until combined.

Beat in flour and ground almonds until combined.

Using a wooden spoon, stir in chocolate pieces and the remaining sliced almonds.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes or until lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. 

This recipe can be found here.