Double chocolate caramel cookies
Who wouldn’t love a big chocolate cookie stuffed with a goey caramel surprise??? Exactly.
Without further due, here is my version of Ash Baber’s amazing and famous cookie
INGREDIENTS (makes 8-10 cookies)
120 g unsalted butter
50 g cocoa powder
150 g brown sugar
50 g granulated sugar
2 egg yolks
1 whole egg
200 g plain flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
100 grams milk chocolate
100 grams White chocolate
10 caramel/toffee candies
LET’S START BAKING
Begin by melting the butter, either in a saucepan over medium heat or in the microwave.
Transfer the melted butter to a large mixing bowl, then add the cocoa powder and both types of sugar. Whisk until everything is well combined. Next, incorporate the 2 egg yolks and the whole egg, whisking them into the mixture.
In a separate bowl, combine the flour, salt, baking powder, and baking soda. Stir until thoroughly mixed. Gradually add the dry ingredients to the wet mixture, along with the chopped chocolate. Stir until a dough forms and no visible flour remains.
Take a 100g portion of the cookie dough and flatten it. Place 1 or 2 soft caramels in the center, then shape the dough into a ball, ensuring the caramel is completely encased. Place the dough balls on a tray or plate, and repeat the process until all the cookie dough is used. Chill the cookie dough balls in the freezer for 1 hour.
About 10 minutes before baking, preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper. Arrange the cookie dough balls on the baking sheet, ensuring there is enough space between them for spreading. Bake for approximately 20-22 minutes. After baking, you can sprinkle some flaky salt on top if desired. (Which I highly recommend!)
The cookies will be very soft when they come out of the oven, so let them cool on the baking sheet for about 10 minutes before enjoying!
If you’d like to see me make these cookies, don’t hesitate to check out my TikTok account where I share everything I make <3
