TuRtLe CoOkIeS

INGREDIENTS

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups dark chocolate chips
• 1 cup caramel bits
• 1 cup chopped pecans

DIRECTIONS

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
6. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
7. Repeat with remaining dough.