Tuesday, May 19, 2015


These cookies are melt in your mouth delectable.  I guarantee they will not last long enough to worry about putting them in the cookie jar.

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
1 1/4 cups unsalted butter
1 1/4 cups packed brown sugar
1 1/4 cup tablespoons sugar
2 large eggs
2 teaspoons PURE vanilla
1 cup semisweet chocolate chips
4 ounces BAKER's bittersweet chocolate, grated or chopped in your food processor
1 cup milk chocolate chips
4 ounce package Diamond walnut topping pieces
  • Sift together flours, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl cream together the butter and sugars until fluffy.
  • Add eggs, one at a time, blending well.
  • Add vanilla just until combined.
  • Gradually add flour mixture until all combined.
  • Fold in nuts and chocolates.
  • Roll dough into log and wrap dough in plastic for 24-36 hours before baking.*
  • Preheat oven to 350 °.
  • Line cookie sheet with Parchment paper.
  • Unwrap dough and slice into 1/4 inch cookies.
  • Lightly sprinkle each slice with sea salt.
  • Bake 10-12 minutes.
  • Cool.
  • Enjoy.
*You can just slice the dough and lay the cookies out to bake, but I like to take the slices and roll each one into a ball.  Then after they have been in the oven about 15 minutes, I use my spatula to slightly flatten each cookie like you would a peanut butter cookie.

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