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Caramelized White Chocolate & Toasted Milk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 135 reviews
  • Author: Wesley
  • Prep Time: 25 Hours
  • Cook Time: 30 Minutes
  • Total Time: 25 Hours 30 Minutes
  • Yield: 24 cookies (2 dozen)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramelized White Chocolate & Toasted Milk Cookies are a delightful fusion of rich, browned white chocolate and nutty toasted milk flavors, enhanced with a blend of cardamom, jaggery, and slivered almonds and pistachios. The dough is chilled for up to 72 hours to develop deep flavors, resulting in soft, buttery cookies with a crispy edge and a unique caramelized sweetness, finished with a sprinkle of flaky sea salt for a perfect balance.

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

  • 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 & Finishing

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

Instructions

  1. Preheat and Prepare Baking Pan: Preheat your oven to 300°F (150°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper to prevent sticking and prepare for caramelizing the white chocolate mixture.
  2. Caramelize White Chocolate: Place the white chocolate morsels in a microwavable bowl and heat in 15-second bursts, stirring in between until fully melted (about 2 minutes). Alternatively, use a double boiler setup on the stovetop to melt the white chocolate gently over simmering water for about 5 minutes. Remove from heat, stir in the instant nonfat dry milk powder thoroughly, then spread the mixture evenly on the parchment-lined pan. Bake for 13 to 15 minutes until golden brown and fragrant. Allow to cool on the baking sheet.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the bread flour, cake flour, baking powder, baking soda, and kosher salt. Set aside for incorporation into the dough later.
  4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, light brown sugar, jaggery, and ground cardamom on medium speed until the mixture is light, fluffy, and well combined, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition and scraping the sides of the bowl as necessary. Then add the vanilla extract and mix to incorporate.
  6. Combine Dry and Wet Ingredients: Gradually add the flour mixture into the butter mixture on low speed until just combined. Be careful not to overmix the dough.
  7. Fold in Caramelized Chocolate and Nuts: Chop or break the cooled caramelized white chocolate into small chunks. Fold these chunks along with the slivered almonds and chopped pistachios gently into the dough until they are evenly distributed.
  8. Chill the Dough: Cover the dough tightly with plastic wrap pressed directly onto the surface to prevent drying. Refrigerate for at least 24 hours, up to 72 hours, to develop flavor and texture.
  9. Shape Cookies and Bake: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 2-tablespoon portions of dough and roll into balls. Place them 2 inches (5 cm) apart on the baking sheet. Lightly sprinkle each dough ball with flaky sea salt. Bake for 14 to 16 minutes, rotating the baking sheet 180° halfway through to ensure even baking.
  10. Cool and Store: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store finished cookies in an airtight container at room temperature for up to 3 days.

Notes

  • Chilling the dough for up to 72 hours intensifies the flavors and improves texture.
  • If you don’t have jaggery powder, dark brown sugar is a suitable substitute.
  • Be careful while melting white chocolate to avoid burning; stirring often is important.
  • Flaky sea salt sprinkled on top enhances flavor contrast and adds a gourmet touch.
  • Cookies keep best for up to 3 days stored at room temperature in an airtight container.
  • Use parchment paper on baking surfaces to prevent sticking and facilitate cleanup.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 14g
  • Sodium: 110mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 40mg

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