My girls are home for their spring holidays… a much needed break for everyone before the beginning of the last term of this school year. I cannot believe that my eldest daughter will soon be in year 2 and that my baby will start kindergarten in just a few short months! During the holidays we sometimes bake cookies together and even though their favourites are Chocolate Chip Cookies, they decided to give this new recipe a try. Salted Caramel Chocolate Cookies, the name itself makes my mouth water. These are easy to make (so you can get your kids in the kitchen), chocolatey and carameley but not too sweet at all. A real winner. And both my girls gave them a thumbs up! I think we found another family favourite! Enjoy!
Salted Caramel Chocolate Cookies
What's better than Chocolate Chip Cookies? Salted Caramel Chocolate Cookies! Crunchy on the edges and chewy in the middle.
- 225 gms – 1 cup butter softened
- 300 gms – 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 250 gms – 2 cups all purpose flour
- 80 gms - 2/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 300 gms - 11 oz. caramel bits
- 175 gms - 1 cup dark chocolate chips
- Coarse sea salt
In the bowl of an electric mixer, beat the butter and sugar until fluffly.
Add the eggs, one at a time and beat well. Add the vanilla extract and mix until combined.
Add the flour, cocoa, baking soda and salt and mix until well blended.
Mix in the caramel bits and chocolate chips.
Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper. Press each cookie down slightly to flatten, then sprinkle with a pinch of sea salt.
Bake the cookies in a pre-heated oven at 180°C – 355°F for about 8-10 minutes, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Once the cookies have cooled to room temperature, you can store them in an airtight container.