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Salted Caramel Cookies
325g/11½oz dark chocolate, chopped 85g/3oz butter, at room temperature 1 packed cup soft brown sugar 2 eggs 1 tsp vanilla extract 1 cup flour or gluten-free flour 2 tbsp dark cocoa ½ tsp baking soda ¼ cup caramel condensed milk a little flaky salt, to garnish
© Annabel Langbein Media
Preheat oven to 180°C/350°F fanbake and line 2 oven trays with baking paper.
Melt 125g/4oz of the chocolate in a bowl set over a pot of simmering water, or in bursts in the microwave, stirring in between. Beat butter and sugar in a bowl until light and fluffy. Add eggs, vanilla and chocolate and mix to combine. Stir in the remaining chocolate. Sift in the flour, cocoa and baking soda. Mix until evenly combined. Place heaped tablespoons of the mixture onto the trays, allowing a little space between for spreading. Wet your thumb, make a small imprint in the top of each cookie and drop about ½ teaspoon caramel into each. For large cookies use 2 heaped tablespoons of mixture per cookie and 1 teaspoon caramel. Sprinkle with a little flaky salt. Bake until set, but not firm (about 10 minutes). Allow the cookies to cool on the tray. Store in an airtight container.
Fudgy Double Chocolate Cookies
Omit the caramel and salt and add 80g/2¾oz chopped white chocolate into the cookie batter when you mix in the chopped dark chocolate. Finish with a square of white chocolate in the centre of each.
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