This recipe comes courtesy of Curtis Straub, chef at Hotel Arts in downtown Calgary. He has family roots in Saskatchewan as his mother’s side harkens from Kincaid. This is a dynamite cookie – with caramelly flavours, a hit of chocolate and a finish of salt.
Makes about 45 cookies
1 cup brown sugar
3/4 cup granulated sugar
1 cup butter
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup salted caramel chips (Chipits makes them)
1 cup semi-sweet chocolate chips
Maldon sea salt, for the tops (smoked Maldon would also work really well)
Cream butter and sugars together until creamy. Add in eggs one at a time. Sift together the flours, baking powder and soda into a bowl. Add in 1/3 at a time to the egg-sugar mixture along with the vanilla. Finally stir in the salted caramel and chocolate chips.
Roll the dough into balls about 1 ¾” in diameter. Flatten the tops slightly so the salt doesn’t fall off when you sprinkle them. Sprinkle the tops with some salt flakes. Bake at 350°F for 14-15 minutes. Let cool on the cookie sheet before removing them to a wire cooling rack.