Wednesday, 5 March 2014

Chocolate chip caramel cookies

I've had an open can of caramel in my fridge and wasn't entirely sure what to do with it… finally I decided on cookies and they are just perfect! Crunchy top and soft, gooey middle with chocolate chunks and the amazing smell of dulce de leche!

Ingredients (makes about 17):
  • 120g dulce de leche
  • 100g soft, unsalted butter
  • 2tbsp caster sugar
  • 1tsp vanilla paste or extract
  • 180g plain flour
  • pinch of salt
  • 100g dark chocolate chips or chopped chocolate
Beat the butter, dulce de leche, sugar, salt and vanilla in a bowl, until fluffy and well combined.  

Add the flour and knead the dough quickly to bring it together.  Add chocolate chips and continue kneading until chocolate is evenly distributed within the dough.  Don't do that for too long, just enough to bring it all together.  

Shape walnut- sized balls of dough and place on a lined baking sheet (you will need two, or just bake two batches) and press lightly to flatten.  

Bake in a pre-heated oven at 190C for 10-14 minutes, until golden around the edges and baked through.

Take out the oven and leave to cool on the tray for few minutes, then transfer to a cooling rack.


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