These cookies were just what we needed on a cold Sunday evening. I had some ingredients leftover from my previous baking adventure and a large cookie tin to fill, so I decided to bake these super soft caramel chocolate chip cookies.
It was torture waiting for them to be done so I tried eating a piping hot cookie straight out of the oven and you know how the story ends. I don’t know why I keep doing this. Cookies actually taste much better when they’ve cooled down to room temperature. That’s when you’ll actually taste all the flavours properly. So don’t be like me, kids!
They turned out so pillow-soft in the centre that there was no need to dunk them in coffee or Darjeeling tea to soften them up. Perfect as is.
Super soft caramel chocolate chip cookies recipe
(Adapted from the original salted caramel soft cookies recipe)
2 cups of flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
225g butter, softened
1 cup of brown sugar
2 free range eggs, room temperature
1 tsp vanilla essence
1/2 cup of caramel bits & 1/2 cup of chocolate chips
- Combine the butter, sugar, eggs and the vanilla essence in a large mixing bowl.
- Add the flour, salt, baking power and baking soda.
- Fold in the caramel bits and the chocolate chips.
- Pop the batter into the fridge for about 10 minutes or longer if you have the time. The longer it’s in the fridge, the easier it’ll be to shape the dough.
- Preheat the oven to 180°C. Line the cookie sheets with baking paper.
- Form little ping-pong sized balls and place them 5cm apart on the tray.
- Bake for about 10-15 minutes.
- Repeat steps 4-7.
If the dough gets too sticky to handle, pop it back in the fridge for about 10 minutes. Right before you handle the dough again, hold your hands under the cool running tap water for a few seconds to chill your hands down.