Happy almost weekend!
I’ve had this idea in my head for awhile. I attribute it to a) always craving cookies and b) becoming a Trader Joe’s junkie (I know I’m not alone in this one). Although I wish TJ’s had a wider selection of produce, I still love wandering the aisles and trying out new things. Case in point:
Have you guys tried these? Almonds, covered in turbinado sugar, sea salt and drenched in dark chocolate. I die.
The next insane thing I’ve tried?
Yep, tastes just as delectable as it sounds.
So my idea was, why not combine the two into a cookie? I mean, if I could eat the caramel by the spoonful and polish off the almonds in a day, there’s no way a cookie with these two gems couldn’t be good.
I was right.
The key to a good cookie is the flour. Believe me, I thought white flour was the tried and true, one and only, golden rule for cookies. Little did I know how much better the texture is once you use three different kinds of flour. Yep. Three.
I learned this when I made the New York Times best chocolate chip cookies. And seriously, they’re fantastic. A pain in the flippin’ butt, but fantastic.
When I created this recipe, I used my own chocolate chip recipe, switched up the flours and hoped for the best. I think Trader Joe’s, created the magic potion these cookies needed. Might I also add, Trader Joe’s “Must put crack in their food, it’s that good.” Oh, and I didn’t say that, my nutrition professor did. Truth.
So…make these. Don’t be shy, salt sprinkled on top makes them even better.
Salted Almond and Caramel Cookies
- 1/3 c. cake flour
- 1/3 c. bread flour
- 1/3 c. all-purpose flour
- 1 t baking soda
- 1 t salt
- 2 sticks butter, softened
- 3/4 c. granulated sugar
- 1/4 c. packed brown sugar
- 2 t vanilla extract
- 2 large eggs
- 1/2 c. Trader Joe’s Fleur De Sel Caramel Sauce
- 1 c. Trader Joe’s Dark Chocolate Almonds, coarsely chopped
In a large bowl, cream together butter and sugars until fluffy. Add eggs, one at a time and vanilla, until just combined. In a separate bowl, sift together flours, salt and baking soda. With beaters on low, add in dry ingredients, until well-combined. Fold in chopped almonds and caramel. Using small cookie scoop (these cookies will spread!), scoop dough and place onto greased/line cookie sheet. Bake for 10-15 minutes or until done.
I wanted to just call these Trader Joe’s cookies, but then, maybe that wouldn’t sound as appealing?
No, it would. Everything in there has crack in it.