Delicious recipe for Chocolate Caramel Cookies – crispy on the edges and cakey in the middle
170g brown sugar
225g unsalted butter, at room temperature
1 teaspoon vanilla extract
370g all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
225g caramel filled chocolates
1 tablespoon flour
115g semi-sweet chocolate, chopped
115g milk chocolate, chopped
Preheat an oven to 350F/180C.
Cream the butter and sugar at medium speed for about 5 minutes, or until light and fluffy.
Add the eggs, one at a time, mixing well after each to ensure it is completely mixed in. Add the vanilla and mix in well.
Add the flour, cinnamon, baking soda, and salt and mix on low until a dough forms.
Chop the caramel filled chocolates into quarters and toss in the 1 tablespoon flour to ensure the pieces don’t stick together.
Add the caramel filled chocolates and remaining chocolate into the dough. Mix on low until they are blended in. You may want to do this step by hand to ensure the caramel-filled chocolates aren’t broken.
Scoop the batter on to baking sheets lined with parchment paper (I do 6 large scoops per sheet for large cookies; 12 small scoops will also work).
Bake for 15 to 18 minutes (for the large; 12-15 minutes for the small cookies) until golden brown. The cookies should be crispy around the edges and still soft in the center.
Remove from the oven and let cool on the baking sheets for 1 to 2 minutes. Then slide the cookies onto warming racks to cool completely.