Monday, 30 March 2015

Triple Chocolate Chip & Caramel Cookies

One of my favourite parts of my job is taking my bakes in for my colleagues to enjoy, and these cookies are guaranteed to satisfy, assuming that I haven't eaten them all by then! They are everything that you expect from a cookie and more, the crispy edge, gooey centre the flavor of white, milk and dark chocolate melting together in your mouth. So many times I find cookies can become boring quickly but with the pinch of salt cutting through the sweetness of the caramel and chocolate they keep me coming back for more.

If you're going to follow any advice from this recipe let it be this; REFRIGERATE YOUR COOKIE DOUGH FOR AT LEAST 1 HOUR BEFORE BAKING!!!!

The butter in your mixture needs to be super cold when in goes in the oven, the longer you leave it the better the texture and flavour will turn out.

  • 175g (1 cup) brown sugar
  • 165g (3/4) caster sugar
  • 150g (2/3 cup) unsalted butter
  • 2 teaspoons vanilla extract
  • 1 egg
  • 225g (1 1/2 cups) plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 100g milk chocolate chips
  • 100g white chocolate chips
  • 100g dark chocolate chips
  • 1 packet of rolo chocolates cut in half
This really is as satisfying as it looks.

  • Place the brown and caster sugar in a bowl with the butter and vanilla extract and beat for 8-10 minutes until the mixture is pale and fluffy. Add the egg and beat until well combined.. Add the flour salt and baking powder and mix to form a dough. Fold in the chocolate chips.
  • Roll 1 tablespoon of cookie dough into a ball and place on a lightly floured surface or greased baking tray and flatten down slightly whilst making a deeper indent in the centre for the rolo to be placed. Place 1 half of a rolo in the centre of each cookie, take another tablespoon of cookie dough and place on top forming a "lid" on each cookie. 
  • Place the cookies in the fridge to chill for a minimum of 1 hour, but overnight is ideal.
  • Preheat the oven to 160C (325F). Bake for 10-12 minutes, until the edges are golden. The cookies will still be soft in the centre so allow to cool on the tray before moving them.

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