- 1 1/4 cups unsalted butter, softened
- 1 1/4 cups brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 1/3 cup Hodgson Mill All Purpose White Flour
- 1 1/3 cup Hodgson Mill Whole Wheat Graham Flour
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1 tsp. sea salt, plus extra for sprinkling
- 1 1/2 cup dark chocolate chunks
- 1 cup pecans, roughly chopped
- 1 cup caramel baking bits, or chopped caramel candy
In a large bowl, cream butter and sugar together with electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until thoroughly combined. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in two batches, beating each time until just combined. Stir in chocolate chunks, pecan, and caramel bits. Place dough in an airtight container or wrap tightly with plastic wrap, and refrigerate for at least 8 hours or overnight and up to three days.
When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop chilled dough into large, golf ball size portions and place three inches apart on prepared baking sheets. Slightly flatten each dough ball and sprinkle with a pinch of sea salt. Bake in a 350°F oven for 13 to 15 minutes or until centers of cookies are set and they are golden brown. Cool on baking sheets for five minutes and then transfer to a wire rack to completely cool. Store cooled cookies in an airtight container for up to four days.
Makes 28 cookies
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