Dave helped make these super sized choc chip caramel cookies. They are so rich and decadent that you might want to share one.
Head straight on to the Recipe For ♥ Choc Chip Caramel Cookies ♥
One of the things I love about Dave is his spontaneity. He will wake up and suggest an adventure. One morning it was to go away for the night. Thankfully I always have a toiletry bag packed and ready to go. That way, getting ready for an evening out of town is easy. Last month we had a Tuesday off work. Dave suggested we go for a drive along the coast and stop off at the cheese shop in Botrivier to get some Gorgonzola. From there we went to Wildekrans for a wine tasting. The young gentleman who helped us was very knowledgeable and we bought their amazing estate Pinotage as well as some olive oil. We popped in to their restaurant to see the menu, and discovered from the chef that they only do dinner on a Friday night. This resulted in us taking a look at their cottages.
Today’s inspirational recipe from Lavender and Lime ♥ Choc Chip Caramel Cookies ♥ #LavenderAndLime Click To Tweet
We will make a plan to spend a night at the estate, have a meal and not worry about driving home. But, the main aim for the day was lunch at Manny’s. I have seen amazing photos of the prawns he serves but we usually order something we don’t make at home. We liked the Wildekrans Pinotage so much we had it with our meal. To start we had calamari tubes and tentacles. And for mains I had the ribs, which were so good that I regret ordering the small portion. Dave had peri peri chicken which he cannot make at home as it is usually too spicy for me. Carrying on with our go with the flow day, we went to Peregrine Farm Stall for dessert. They make the most amazing pecan nut pie so that is what we shared, with an espresso.
Click on the links for conversions and notes.
Choc Chip Caramel Cookies
- 175 g coconut sugar
- 125 g salted butter, softened
- 1 egg
- 5 mls vanilla extract
- 300 g flour
- 7.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 250 g 80% dark chocolate drops
- 8 soft caramel sweets (5g each)
- Place the sugar and butter into a stand mixer bowl and cream together
- Add the egg and vanilla and beat until combined
- Place the flour, baking powder and bicarbonate of soda into a mixing bowl and whisk to combine
- Add to the stand mixer, 2 tablespoons at a time, until completely incorporated
- Add the chocolate drops and mix to distribute them evenly through the dough
- Divide the dough into 8 balls weighing about 115g each
- Flatten each one into a disc, place a caramel into the centre and reroll the dough around the sweet to form a ball
- Place the balls onto 2 lined baking trays (4 per tray) and place into the fridge for an hour
- Preheat the oven to 200° Celsius
- Place the baking trays into the oven and bake for 14 minutes *
- Turn the oven off and leave the cookies in the cooling oven for 30 minutes
- Serve warm out of the oven, or cool on a wire rack before enjoying
View the previous posts on September 19:
- 2021: Judas Horse
- 2018: Elgin Railway Market
- 2016: Tahini Paste
- 2013: Kiwi And Prosecco Cocktail
- 2012: Okamai
- 2011: Chicken And Sesame Noodles
- 2010: Tarte Tatin
14 thoughts on “Choc Chip Caramel Cookies”
Oh dear Tandy – if and when I get to South Africa . . . may I please ‘borrow’ Dave for just a few hours – I am probably the most impetuous person in the world and never ever happier than eating the most highly spiced Sri Lankan and Thai food , , , have peri-peri quire often . . . hereabouts it counts as mild . . . : 🙂 !!!. . .
With pleasure, you may borrow him! And stay a while to visit 🙂
that sounds like quite a spur of the moment adventure! and did Dave help with the cookies so that he wouldn’t feel guilty about eating them? 🙂
Probably, haha 😉
Delicious!! Super sized is great fun!
I think so too!
Chocolate and coconut always is a great combination! And coconut sugar has a subtle caramel flavour, too.
That is why I like to use it 🙂
Chocolate chip cookies are really a wonderful classic, attributed to Ruth Wakefield at the Toll House Inn, and first popularized around 1930 (with lots of urban legends in the story). I have loved them forever, and putting a few caramels in them sounds good. However, I’ll stick with the classic recipe that uses brown sugar, which actually has a flavor akin to caramel.
best… mae at maefood.blogspot.com
I must look up the classic recipe!
HI Tandy, it sounds like you made the most of your public holiday. A lovely recipe. I’ve never added caramel to mine, a good idea.
Hope you try it!
Ok- nothing not to love about those cookies! Yum. I love the idea of keeping a toiletry bag packed for a spontaneous adventure. Sounds like a fun overbite.
It is always good to just be able to drop everything and get away for a night!