Double chocolate cookies with caramel..... in other words, possibly the best cookie flavour ever? This chocolate caramel cookies recipe is one you are going to want to make time and time again.
These cookies are so gooey and soft in the middle, but crispy on the outside. The ideal type of cookie if you ask me! They have two types of chocolate: dark and milk chocolate which make the most indulgent flavour. You could even add three type of chocolate if you wanted (dark/ milk + white!). The caramel addition is just the cherry on top of the cake.
To make the vegan caramel recipe I use a simple mix of sugar, coconut cream and vegan butter. It produces a lovely, sweet caramel which you could use in MANY different recipes. You could even use this caramel when making a banoffee pie or a caramel layered cake.
I would recommend buying metal dessert rounds to circle around the cookie when they are fresh out of the oven, ensuring that the cookie comes together evenly in circular shapes. If you don't circle around the cookie whilst they are still hot, the cookies can spread to0 much, affecting their texture and appearance! Click Here (affiliate) to buy some dessert rings to help you with this! Note, buy different sized rings dependent on how big you want your cookies. I like my cookies quite small, so I have smaller sized dessert rings. Of course, if you want MASSIVE cookies (I support this decision) you should buy bigger dessert rings.
I hope you love this recipe. Let me know how you get on in the comments below.
To watch me make this dessert, follow this link.
Chocolate Caramel Cookies
- 195 g Flour plain, white, all-purpose
- 40 g Cocoa powder
- ½ teaspoon Baking soda
- ¾ teaspoon Salt
- 120 ml Coconut oil melted
- 75 ml Almond milk unsweetened
- 275 g Sugar caster
- 100 g Chocolate chunks
For the caramel
- 100 g Coconut cream
- 50 g Butter
- 100 g Sugar
- Pre-heat your oven to 180°C/ 357F. Prep a large baking tray with baking paper.
- In a large bowl, whisk together the sugar, oil and almond milk. Sieve your flour, cocoa, baking soda and salt into the sugar mixture. Combine with a spoon. Add ¾ of your chocolate chunks. Combine.
- Using a tablespoon or small ice cream scooper, create little cookie dough balls. You may want to use your hand to ensure they form a circular shape. Place the cookie dough balls onto the lined baking tray. Do not overcrowd them. I put around 4 dough balls on the tray and repeated this process until my dough had run out.
- Bake each load of cookies for 8 minutes. The baking time will vary depending on how big you make your cookies, I made mine quite small so if you have made larger cookies, bake for around 10 minutes. I like mine gooey but if you want a crispier, firmer cookie, keep in the oven for longer.
- Add the caramel sugar to a saucepan on low heat and let it melt. This may take around 6 minutes. Stir continuously. It should go a nice amber brown colour. After the sugar is melted and brown, add your butter and stir continuously. It will bubble at this stage but don’t worry, just keep stirring. Take off the heat if needed. Add your coconut cream and stir again until all combined. Then, put to the side and leave to cool.
- As soon as the cookies come out of the oven, use a dessert ring (or a little bowl) to circle around each cookie, making them form a perfect circle shape (as shown in the pictures below). This stage is important to ensure the cookies are all matching in shape/ size! Place the remainder of the choc chunks on top of the cookies whilst they are still hot, pressing down slightly. Then add little spoonfuls of the caramel onto the cookies. You can arrange this in whatever way you wish. Sprinkle flaky salt on top. Enjoy!