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Ingredients
0 servings
2 cupsheirloom Red Fife flour
or heirloom Turkey Red flour
1 teaspoonbaking soda
1 ½ teaspoonscorn starch
½ tspsalt
¾ cupbutter
melted
¾ cupbrown sugar
loosely packed
½ cupgranulated sugar
1egg
large
1egg yolk
at room temperature
2 teaspoonsvanilla extract
½ cmilk chocolate chips
½ csemisweet mini chocolate chips
½ ccaramel chips
flaky sea salt
for topping
Instructions
Step 1
Mix flour, baking soda, cornstarch, and salt in a large bowl, set aside.
Step 2
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the egg, then egg yolk, then add vanilla, and mix well.
Step 3
Pour the wet into the dry, and mix until just combined.
Step 4
Fold in the chocolate and caramel chips - they may not stick well to the batter. Portion out into 1 inch balls, then cover well and chill for 2 hours or up to 3 days. (You can also freeze the cookie dough balls to bake later.)
Step 5
Bake chilled cookie dough at 325F for 11-12 minutes, being careful not to over-bake. (If baking from frozen, add 2-3 minutes to your bake time.) Cookies should be just set so they remain soft and chewy.
Step 6
Sprinkle with flaky sea salt immediately after removing from the oven.
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