Turtle Cookies

Name: Turtle Cookies
Yield: 18 5-inch cookies
Ingredients: 2 cups cake flour; 1 ⅔ cups bread flour; 1 ¼ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 ½ teaspoons kosher salt; 2 ½ unsalted butter; 1 ¼ cups light brown sugar; 1 cup sugar; 2 egg; 2 teaspoons vanilla extract; 2 cups dark chocolate chips; 1 cup caramel bits; 1 cup pecans

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Servings
18 5-inch cookies
Course
Dessert

Turtle Cookies

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups cake flour minus 2 tablespoons
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
2 ½ unsalted butter sticks (units not specified
1 ¼ cups light brown sugar
1 cup sugar 2 tablespoons
2 egg large
2 teaspoons vanilla extract pure
2 cups dark chocolate chips
1 cup caramel bits
1 cup pecans chopped

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Instructions

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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 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
8. Bake until golden brown but still soft, 18 to 20 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.

Notes

-For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes. -I used Caramel Bits from King Arthur Flour, but I have seen the Kraft variety at my local market - although I can not attest to how they perform in this recipe. -Recipe adapted from Jacques Torres and The New York Times.