I'll admit this straight away - before I made these cookies I had never tried anything salted caramel related. The craze for making salted caramel goodies has been around for a while now (okay a few years, I've been missing out) and I decided it was finally time for me to take the plunge and attempt my own salted caramel creation!
These cookies were up there in the top 5 cookies that I've tasted - I had no idea how much I have been missing out on! They also set a record for the fastest time they were eaten - they really were that good!
Surrounding the rolo in dough |
The cookies pre-baking |
Salted Caramel Chocolate Chip Cookies
Total time: 1 Hour plus Cooling
Yield: Approx. 24 Cookies
Ingredients
- 115g Granulated Sugar (1/2 cup)
- 85g Light Soft Brown Sugar (1/3 cup)
- 60g Butter (Room Temperature) (1/4 cup)
- 1 Large Egg
- A Few Drops Vanilla Extract
- 175g Plain Flour (1 and 1/4 cup)
- 1/2 Tsp Baking Powder
- 45g Cocoa Powder (1/2 cup)
- 100g Dark Chocolate Chips (2/3 cup)
- Approx 3 Rolls in Nestle Rolo Chocolates (24 Rolos)
- 50g Granulated Sugar (For rolling the dough in) (1/4 cup)
- 1 Tbsp Sea Salt (For sprinkling)
- Beat together the butter, granulated sugar and light soft brown sugar.
- Mix in the egg and vanilla extract until well combined.
- Fold in the flour, baking powder, cocoa powder and chocolate chips.
- Transfer the dough to a food safe freezer bag and chill in the freezer for 30 minutes.
- Preheat the oven to 180°C (fan oven). Line a baking tray with greaseproof paper.
- Roll the dough into 1-inch balls then flatten them slightly.
- Place a Rolo in the centre of each piece of dough (see above photo), then roll the dough around the Rolo, forming it into a ball.
- Roll the dough in the granulated sugar then sprinkle with a pinch of salt.
- Bake the cookies for 8 to 10 minutes then leave the cookies to cool on the tray for a few minutes before transferring to a cooling rack.
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These look divine! I'll be sure to try them sometime :)
ReplyDeletethank you! you definitely should try them :)
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