Salted Almond and Caramel Cookies

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.