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Dark Chocolate Chunk Turtle Cookies

Source of Recipe


From "The Year of Cozy" by Adrianna Adarme



List of Ingredients



• 2â…” cups all-purpose flour
  
• 1 cup whole wheat flour
  
• 1½ tsp baking powder
  
• 1¼ tsp baking soda
  
• 1 tsp fine-grain sea salt
  
• 1¼ cups unsalted butter, softened
  
• 1¼ cups light or dark brown sugar
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 tsp pure vanilla extract
  
• 12 ounces dark chocolate chunks (at least 69% cacao content)
  
• ½ cup chopped pecans
  
• 12 store-bought caramels, diced (about 1/2 cup)
  
• Sea salt, for garnish (I like Maldon)
  






Instructions



1. In a large bowl, mix together the flours, baking powder, baking soda, and salt.
   
   
2. In the bowl of a stand mixer, using the paddle attachment, beat the butter and sugars together until the mixture turns a pale brown color, about 2 to 3 minutes. Crack in the eggs and pour in the vanilla. Beat once more until the eggs are fully incorporated. In two batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the dark chocolate chunks and pecans. Transfer the dough to the refrigerator for at least 8 hours or, ideally, overnight.
   
   
3. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
   
   
4. Using a #40 cookie scoop or 2 tablespoons, scoop out balls of dough and place them about 3 inches apart on the baking sheets. Push a few pieces of caramel into the tops of each mound of cookie dough. Push in the tops of the cookies slightly with your hands and sprinkle with a pinch of sea salt.
   
   
5. Bake one baking sheet at a time for 12 to 15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let cool to room temperature before serving.
   
   Makes 22 cookies