Chicago Mix Cookie

Cheddar cookie base with pieces of Callebaut Gold chocolate, topped with sweet and salty caramel corn and Mona Lisa Salted Caramel Crispearls.

Sift together flour, cheese powder, salt and baking soda.
Combine eggs and vanilla.
Cream butter and sugars until fully homogenized.
Add the egg mixture.
Add the dry ingredients.
Finish by adding the Callebaut Gold.
Refrigerate dough for a minimum of 1 hour.
Portion dough with a 2-oz ice cream scoop onto a parchment-lined sheet tray.
Bake at 290F for 12 minutes until barely golden brown around the edges.
Remove from the oven and immediately place caramel popcorn on top of hot cookies.
Sprinkle with Crispearls while the cookies are still warm but not hot.

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