Salted Caramel Chocolate Chip Cookies - Non Vegan

 

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)

Cooking Directions

1. Beat together the butter, granulated sugar and light soft brown sugar.
2. Mix in the egg and vanilla extract until well combined.
3. Fold in the flour, baking powder, cocoa powder and chocolate chips.
4. Transfer the dough to a food safe freezer bag and chill in the freezer for 30 minutes.
5. Preheat the oven to 180°C (fan oven). Line a baking tray with greaseproof paper.
6. Roll the dough into 1-inch balls then flatten them slightly.
7. 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.
8. Roll the dough in the granulated sugar then sprinkle with a pinch of salt.
9. 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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