Ingredients:

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40g walnuts, chopped into chunks

40g pecans, chopped into chunks

150g brown sugar

50g coconut sugar

50g raw honey (reg honey is fine)

115g high quality butter (unsalted or salted)

1 egg

1 tsp vanilla extract

210g AP Flour

½ tsp baking soda

75g dark chocolate bar, chopped into chunks

75g salted caramel bar, chopped into chunks

Maldon salt for sprinkling

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Recipe Steps:

1. Toast your pecans and walnuts in a pan, set aside to cool.

2. Measure butter in a microwave safe pyrex, then microwave for 30 seconds*.

3. Combine semi-melted butter, brown sugar, coconut sugar, and honey in a bowl and stir together until it resembles wet sand. (*Flatter cookies = mostly melted butter, fluffier cookies = not fully melted butter)

4. Add in egg and vanilla extract, and stir until smooth.

5. Add AP flour and baking soda into wet ingredients and gently fold in. Take care not to over mix.

6. Fold in your dark chocolate bar and salted caramel bar chunks and toasted chopped nuts.

7. Chill dough in the mixing bowl in the fridge for 30 minutes and start preheating oven to 175C (350f) set to convection.

8. Using a cookie scoop (or spoon), scoop out 1-2 tbsp mounds of dough onto a parchment-lined baking sheet, leaving at least two inches between each cookie. Add Maldon salt to tops of cookie dough.

9. Bake on the middle rack for 10 minutes and look for crisp edges and soft centers (cookies should look puffy and slightly underdone in the centers).

10. Let cookies cool on the hot pan, while baking the next batch.

11. Refrigerator dough between trays of baking cookies. Recipe usually yields 12 bigger cookies (2tbsp of dough) or 18 smaller cookies (1tbsp of dough).

12. Let cool on rack for at least 15-30 mins and enjoy!

TOTAL CALORIES: 4024 (18 cookies = 223cals per)