Vegan Double Chocolate Caramel Cookies
These soft and fudgey cookies are not only delicious, but can be made in just half an hour.
These cookies can be made in just one bowl... what a win! Not only that, they are super easy, with a gooey centre when warm and a chewy and fudgey centre once cooled. These cookies have both chocolate chips and chocolate chunks, as well as cacao powder; they really are a chocolate overload. Oh, and don't forget about the caramel!
Do I need chocolate chips and chunks?
This is entirely up to you, as both have their own effect on the final cookie... if you'd prefer a thinner cookie with pools of chocolate, go for just chocolate chunks (cut up baking chocolate is best) but if you'd like a thicker cookie, chocolate chips are for you. I like a thicker cookie with pools of chocolate, so I choose to go for a combination of both!
What chocolate should I use?
I used a darker chocolate for both the chocolate chips and chunks, as that's my preferred chocolate. But if you prefer sweeter chocolate (even though the cookies are already quite sweet) then you may want to use a 'milkier' chocolate. Whichever type of chocolate you choose, a baking chocolate would be best, as it will melt the best in the oven to create the pools of chocolate.
How do I get pools of chocolate on top of my cookies?
Once your dough has been rolled into balls, pop a few extra chocolate chunks on the top and slightly press them into the dough. These will melt as the cookies spread in the oven and create mini pools of chocolate on the top of your cookies.
How do I store these cookies?
These cookies can be stored in an airtight container for up to week, no problem! Though you can also make the cookie dough ahead of time and store in an airtight container in the fridge for up to a week (if it lasts that long as it can also been eaten as cookie dough straight from the container), then baked and stored in an airtight container for another week... if there's any left!
Preparation Time : 15 minutes
Baking Time : 10 - 12 minutes
Makes : 12 cookies
Ingredients
75g Dairy-Free Butter
50g Caster Sugar
100g Brown Sugar
50g Oil (tasteless)
1 tsp Vanilla Extract
150g Plain Flour
25g Cacao Powder
2 tsp baking powder
100g Chocolate Chips
50g Chocolate Chunks (20g extra for adding on top)
50g Caramel Sauce (recipe here)
Method
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Melt the butter over a low heat and once melted, pour into a bowl with the caster and brown sugars and whisk until combined (I use a standing mixer on a high speed with a whisk attachment).
Once combined, add oil and vanilla extract, then continue to whisk until smooth.
Once all the wet ingredients are combined add the flour, cacao powder and baking powder. Gently fold the dry ingredients into the wet until it's all combined into a dough.
Finally add the chocolate chips, chocolate chunks and caramel sauce. Again, gently fold the mixture until the chocolate is evenly distributed (if there are lumps of caramel that's ok!).
Using a spoon or an ice cream scoop, divide the cookie dough into balls. Roll the balls in some extra chocolate chunks (to get that gooey chocolatey top) and place them on the lined baking tray with about 2 inches between each ball, as they will spread in the oven!
Bake in the oven for 10 - 12 minutes, then leave to harden slightly on the baking tray for 5 minutes before transferring them to a rack to cool.
Once cool, store in an airtight container and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
