This weekend, I decided to try and use up some of the left over salted caramel by adapting my basic cookie recipe. The result was scrummy! A batch of giant cookies, full of chocolate chips with a gooey salted caramel centre.
To make 10 giant cookies you will need:
- 350g plain flour
- 300g sugar - I was trying to use up the 'odds and sods' so used 250g of golden caster sugar and 50g of white caster sugar.
- 250g unsalted butter
- 1 egg
- 1 teaspoon of baking power
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of vanilla
- Chocolate chips
- Salted caramel (chilled)
For a detailed method please visit my previous post here...
Briefly, cream the butter and the sugar, mix the the egg then add the remaining dry ingredients and the chocolate chips (leave a few chips to press into your cookies before cooking).
- After your dough is made, roll it into 20 evenly sized balls, placed on a baking tray and chill for 20 - 30 minutes.
- Bring your cookie dough balls out of the freezer and allow them to come back up to room temperature for 5 minutes.
- Gently flatten half of the balls and using your thumb create a dent in the centre. Spoon a small amount of chills caramel into each dip.
- Place the remaining dough balls on top of the caramel ones, gently press them together and slightly flatten.
- Press a few chocolate chips into the top before placing spread very far apart on a baking tray tray and baking for 15-17 minutes at 180c fan.
- Remove your cookies from the oven and allow to cool almost completely on the baking trays.
- If you can resist eating them, transfer your cookies to a wire rack to finish cooling.
Of course, you could make the cookies smaller if you wanted. I liked the size of these as they were a real treat!
And that's all there is to it - happy baking!
Let me know how you get on - don't forget you can follow me on Facebook, twitter and Instagram. I'd love to see pictures of your bakes!
Rach x
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