Choc Chip Chewy Caramel Cookies
You know when you just find that perfect cookie? The one that ticks all the boxes? Well, for me, this is it. Chewy, fully of gooey chocolate, and then that caramel hiding right in the middle. But I must warn, this recipe comes with a disclaimer, this is not a quick recipe, it needs a lot of love and patience, but I promise, it is well worth it.
Make 48 Cookies
440gm Butter, softened330gm Brown Sugar
360gm White Sugar
2 tsp Vanilla Essence
2 tsp Bi-Carb Soda
2 tsp Salt
800gm Plain Flour
300gm Chocolate Chips
48 Caramel Eclairs
-In bowl of a kitchen mixer with the paddle attachment, cream together the butter and sugars. Scrape the mixture down the sides of the bowl and add the vanilla essence, then eggs in one at a time.
-Sieve together the bi-carb soda, salt and flour, and then add to the kitchen mixer. Mix on a low speed until combined. Be sure to scrape the mixture down the sides of the bowl regularly to ensure that everything is well incorporated.
-At this stage, lay out a longish piece of cling wrap and tip the dough out on to the cling wrap, wrap it up and whack it in the fridge. It will need to stay in there until it’s completely chilled, roughly an hour.
-Once the dough has chilled, you can roll it out into cookies. I like to first flatten the dough portion, place the caramel eclair in, then roll the dough around that. If you’re finding the dough is hard to work with and is sticking to your hands, just run your hands under some cold water (don’t dry them!) and keep going! Place your cookies on a tray lined with baking paper and refrigerate for 24 hours. I know it seems like a pain, but I find this step is important to bring the butter back to solid form, which will help the cookies hold shape when you bake them and stop them from running into each other and turning into one big flat cookie.
-It is time! preheat your oven to 180 degrees Celsius. Ensure that the cookies aren’t too close together on your baking tray. Bake for 10-12 minutes.