In this recipe we like to use Sicilian Orange, Classic Vanilla Bean, Cafe Italiano, and Fleur de Sel. Chop and freeze before hand.
Preheat oven to 375*
5 oz butter
4 oz (3/4 cup) brown sugar
3 oz (1/3 cup + 1 T) cane sugar
Cream together until smooth.
1 t pure vanilla extract
Beat in until fully incorporated.
9 oz (1+3/4 cup) all purpose flour
1/2 + 1/8 t baking soda
3/4 t baking powder
3/4 t sea salt, we prefer French sea salt
Whisk together & blend in till just incorporated.
7 oz (1+1/4 cup) chocolate chips (the best you can find, Swiss preferably) or calets (large chips)
*5 oz, (about 10 caramels) frozen Sweet Jules caramel pieces, previously chopped and frozen
4 oz (1 cup) toasted and salted pecans
Add & blend till just mixed. Scoop and let rest for 1-2 hours or chill over night to incorporate flavors.
Freeze, bake frozen on a nonstick baking pad. When they come out of the oven quickly reshape the caramel bits with the edge of a knife.
Makes 27 cookies using 1.25 oz scoop (#30 scoop).
Have all ingredients at room temp to start
1-1/2 Cup of pure cane sugar
1-1/4 Cup All Purpose flour
1/4 Cup Cocoa powder, use a good dark cocoa 1 t Sea salt
2 caramels or 8 small pieces, chopped, (opt)
With a hand-held mixer or electric mixer,
Beat the butter till smooth,
Add the cream cheese and blend till combined.
Add the sugar and beat till fluffy about 4-5 minutes.
Add eggs one at a time, beat till smooth.
With the mixer on low add the flour
and sifted cocoa powder.
Add the salt and blend until just combined.
Fold in the Sweet Jules Caramel pieces.
Divide into the paper-lined wooden baking pans
Bake 65-80 minutes, or until
toothpick comes out clean.
When you take them out of the oven
Serves 4-8 depending on your sweet tooth.