{Not that I've taken a break from cookies over the summer or anything.}
A funny thing happened when I posted a picture of these cookies on instagram yesterday. Someone piped up and said that when she sent a cookie in her child's lunchbox, she got a note home requesting that she only send "healthy snacks." So the next day, she sent TWO cookies. That is my kind of woman right there. #mompower #cookiepower
Dear schools, don't mess with a mother's right to make her child cookies. You will have a revolution on your hands. The end.
Jack started his junior year in high school today. < insert questioning how the summer went by so quickly and how in the world my child can be this old here. >
Is he too old for me to be baking cookies for his lunchbox and after school snacks? NEVER.
Let me tell you about these cookies. First, I love a soft, puffy cookie, but these are not those. Because of the caramel bits baked in, I wanted a chewy, thin, buttery cookie. These are basically a version of the good ol' Toll House Cookie (thank you, Ruth Wakefield, American hero) with a few twists.
First, I subbed over half of the flour for Whole Wheat Pastry Flour. This is optional; feel free to use all-purpose flour for the entire amount. If you do bake them as I did, be sure to use pastry flour, not regular whole wheat. Two, I added Kraft caramel bits. These are small pellets of caramel...they bake up wonderful and chewy. Look for them near the chocolate chips. Speaking of chocolate, I used chocolate chunks...
....clearance chocolate chunks. Classy. Guys, could YOU pass up clearance Scharffen Berger chocolate? I think not. Finally, the cookies are hit with a pinch of Fleur de Sel sea salt before baking. Don't skip this. Look for Fleur de Sel in the grocery store, or order it online.
Are you ready to make these babies?
Salted Caramel Chocolate Chunk Cookies
1 & 1/4 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1 tsp baking soda
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup Kraft caramel bits
12 ounces semisweet chocolate chunks (Scharffen Berger, preferred)
Fleur de sel for sprinkling
Preheat oven to 375. Line cookie sheets with parchment. Whisk together the flours, baking soda, and salt. Set aside.
Cream the butter and sugars together until well combined and creamy. Beat in the vanilla and eggs, scraping down the sides and bottom of the bowl as needed.
Stir in the flour, then stir in the caramel bits and chocolate chunks.
Use a 2-tablespoon cookie scoop to dollop the dough onto the cookie sheets. Leave at least 2" between cookies. Sprinkle a pinch of fleur de sel onto the top of each cookie.
Bake for 11 minutes or until the edges are golden and the center is baked through. Leave on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
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Lunchbox, after school snack...breakfast? Whatever the case, MAKE THEM.