Chocolate Caramel Cookies
Double chocolate cookies with caramel….. in other words, possibly the best cookie flavour ever? This cookies recipe is one you are going to want to make time and time again.
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!