Choc Chip Caramel Cookies
These cookies are really rich and decadent
Makes enough for: 8 cookies
Ingredients
- 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)
Method
- 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
Notes
* I did one tray at a time over a few days to ensure the cookies were fresh when I served them.