DARK CHOCOLATE SEA SALT CARAMELS RECIPE RECIPES

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CARAMEL CENTRE DOUBLE CHOCOLATE COOKIES - DELICIOUS. …



Caramel centre double chocolate cookies - delicious. … image

Why bake regular cookies when you can make our double chocolate cookies with a gooey caramel centre? Quick to make, and gluten-free too! Next time: try our triple chocolate cookies with white choc chunks.

Provided by Amanda James

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 16 cookies

Number Of Ingredients 17

180g salted butter
150g dark chocolate (at least 70%), roughly chopped
150g soft light brown sugar
100g caster sugar
2 large free-range eggs
1 tsp vanilla bean paste or ½ tsp vanilla extract
270g gluten-free flour (we used Doves Farm plain white)
30g dark cocoa powder (we used Green & Black’s)
½ tsp bicarbonate of soda
½ tsp baking powder
100g dark chocolate chips
16 soft toffees (we used Werther’s Original soft caramels)
Sea salt flakes for sprinkling
You’ll also need
2 large baking trays lined with compostable baking paper
Useful to have
Electric hand mixer or stand mixer

Steps:

  • Melt the butter and dark chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring once or twice, until smooth. Remove from the heat and set aside to cool.
  • Put both sugars, the eggs and vanilla in a mixing bowl and beat with an electric hand mixer for 5 minutes or until creamy, pale and airy (or use a balloon whisk for 5-10 minutes). Add the cooled chocolate/butter mixture and beat for 30 seconds more to combine.
  • Sift the flour, cocoa, bicarb and baking powder into the batter and mix briefly to incorporate. Stir in the chocolate chips, then put the cookie dough in the fridge for 30 minutes to firm up.
  • Heat the oven to 160°C fan/gas 4. Divide the mixture into 16 equal portions, rolling into balls. Push a toffee into the centre of each, then fold the dough around to enclose. Arrange on the trays, at least 5cm apart, flattening each ball slightly. Chill the trays of cookies in the fridge for 10-20 minutes (see Make Ahead).
  • Bake the cookies for 13-15 minutes until just set. Sprinkle with salt flakes, then leave to cool for 15 minutes on the trays. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 322kcals, FatContent 16.3g (9.6g saturated), ProteinContent 3.4g , CarbohydrateContent 40.1g (25.4g sugars), FiberContent 0.8g

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From biggerbolderbaking.com
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