Mid experiment with cookie flavours, I was browsing the cooking section of the supermarket for some inspiration and stumbled across the delicious bit-lets used here, new caramel flavoured choc chips. The result were scrumptious, chewy choc chip cookies with glorious caramel flavour in every bite.
Ingredients 1 cup butter
1/2 cup caster sugar
1/2 cup brown sugar
1 teaspoon vanilla essence
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plain flour
1/2 cup Nestle Caramel Chocolate Chips Plus extra to top each cookie with
1/2 cup milk chocolate or dark chocolate chips
Preheat the oven to 180 degrees and prepare a baking tray or two.
In a mixing bowl, combine the butter, caster sugar and brown sugar until creamy.
Add the egg and vanilla essence and mix well to combine.
Sift in the flour and baking soda.
Fold the flour in until a smooth dough forms.
Taste a half teaspoon of dough here to make sure it is your ideal cookie flavour.
Mix through some extra vanilla if needed.
Also, the runnier the dough, the more each cookie will spread, so add a bit more flour to the mix if the dough is looking a little on the sloppy side.
Pour in the caramel bits and fold these through to embed them in the cookie dough. On a first attempt, using only caramel bits, the caramel flavour was a little overpowering, so I switched out half of the caramel bits in a second attempt with milk chocolate choc chips instead. Delicousness ensued.
Roll 2 teaspoon worth balls of dough and place each on a baking tray about 3 centimeters apart to allow for spreading. Gently flatten each with your hand.
Top each cookie dough ball with an extra 3 or 4 choc chips.
Bake for 8-10 minutes, or until light golden brown on top. These cookies are designed to be chewy and soft inside, so being slightly undercooked and soft is better than cooking them too much.
Remove the cookies from the oven and allow them to cool on their trays. Serve once cooled, or pluck a few from their trays with a spatula to chomp on while they are still warm and extra gooey inside!