CARAMEL CHOCOLATE COOKIES
What’s the best way to upgrade a double chocolate chip cookie? With caramel of course!
Whilst these cookies may not contain liquid caramel, the caramel flavoured coffee alternative from ‘Barleycup‘ (AD/Gifted) has the most amazing flavour and carries throughout the cookies.
With chocolate chunks that melt in the mouth, a gooey centre and a rich caramel flavour, these are sure to satisfy a sweet tooth!
Preparation : 15 minutes
Baking Time : 10 – 12 minutes
Makes : 16 – 20 cookies
Ingredients
• 65g Dairy-Free Milk (I used Oat)
• 2 tbsp Caramel Coffee (I used Barleycup)
• 110g Dairy-Free Butter
• 100g Caster Sugar
• 100g Brown Sugar
• 50g Coconut Sugar
• 1 tsp Vanilla Extract
• 160g Plain Flour
• 50g Cacao Powder
• 1 tsp Baking Powder
• 200g Chocolate Chunks
Method
Preheat the oven to 180C fan and line a baking tray with parchment paper.
In a pan, heat the milk and stir in the caramel ‘coffee’ until it dissolves, then leave it to one side to cool.
As the mixture cools, cream the butter and sugars together.
Once cool, pour in the milk mixture, vanilla extract and mix.
Add the flour, cacao powder, baking powder and mix until it is all combined and has formed a batter.
Then gently fold in the chocolate chunks until they are evenly distributed.
Spoon around a tablespoon of mixture onto your lined baking tray, leaving a relatively large amount of space between each, as they will spread in the oven!
Bake the cookies for 10 – 12 minutes, then leave them to harden for a couple of minutes on the baking tray before transferring them to a rack.
Enjoy warm from the oven, or store them in an airtight container for up to a week!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
