I shouldn’t be allowed in the sweets aisle of our supermarket. There is far too much danger, far too much cookie inspiration, lurking on those shelves I promised that I would continue my search for the perfect cookie, and I believe that these are even better than the Dark Chocolate Chip Cookies I blogged about recently.
Even though I enjoyed my experiment with using bread flour in my cookie recipes, I feel that the cookies turned out slightly more ‘cakey’ than I would have liked. Not that cakey is a bad thing, but I wanted even more chewy softness. This recipe uses a mix of white, light brown and dark brown sugars. The dark brown sugar goes so well with the caramel & chocolate with its treacly flavour and it has the added bonus of ensuring the cookies are really chewy and soft. Another top tip I’ve learnt for making good cookies, is in most cases you must chill the dough before baking. It stops the cookies spreading so much in the oven and becoming very flat (although I’m sure they’d still taste great!)
Bake these cookies for around 7-8 minutes. It always looks as though they are dangerously underbaked, however it will be ok, trust me Give them 5-10 minutes on the baking tray to firm up (don’t follow my impatient self, who tried to take one off the baking tray after 2 minutes and it promptly fell through the gaps in the cooling rack because it was so soft!) These cookies are stuffed full of caramel chocolate pieces, which melt slightly when baking, which means they end up all squidgy and delicious 😀
- 125g soft unsalted butter
- 100g dark brown sugar
- 75g light brown sugar
- 50g caster sugar (superfine)
- 1 large egg, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 100g milk chocolate chips
- 100g chocolate caramel pieces
- Preheat oven to 180C/Gas 4. Line 2 baking trays with baking paper or liner.
- Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla. Mix in the flour, bicarb, baking powder and salt. Fold in the chocolate chips and caramel pieces. Chill the dough at this stage for at least 30 minutes (I chill mine overnight)
- Roll into golfball sized balls and place on the baking tray (leaving some space inbetween), Bake for 7-8 minutes (no longer).
- Leave to firm up on the baking tray for at least 5 minutes and then cool on a rack.
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