Style & Then Some

RECIPE: Double chocolate salted caramel cookies

salted caramel cookie recipe

There are chocolate cookies, and then there are Chocolate Cookies: and let me tell you, friends, this is the King of Chocolate Cookies. For some reason, salted caramel is all the rage at the moment – Starbucks is even selling a salted caramel latte this winter. But I’m not going to question it, it works so well. I came across the recipe on the blog, Cooking Classy, did a little translation from American cups to grams, and added some melted chocolate to make them extra rich. Less than 24 hours later and there isn’t a single one left, so I think that speaks for itself. Look out world, you’re getting batches of these babies for Christmas!

To make these little wonders you’ll need:

- 275g self-raising flour

- 95g cocoa powder

- 1/4 teaspoon baking powder

- 190g salted butter

- 210g granulated demerara sugar

- 105g soft light brown sugar (or white caster sugar, either works)

- 2 eggs

- 1 and a half teaspoons of vanilla extract

- 150g dark chocolate melted with a tablespoon of butter

- coarse sea salt to sprinkle

- icing sugar to sprinkle

- several packets of caramels: I used Cadbury’s Caramel Dairy Milk bars broken up, but there wasn’t really a satisfying level of caramel to be had from this. The recipe recommends Kraft caramels (not easily bought in the UK) and failing this, Rolos. I might play around with putting little squares of toffee in to see if those melt nicely…

salted caramel double chocolate cookie recipe Christmas cookie recipe

First, pre-heat the oven to 180 C, then sieve together the flour, cocoa, and baking powder. In a separate bowl, cream the butter, two types of sugar and eggs. Add the vanilla, then slowly work in the dry ingredients until fully combined. Now add the melted chocolate, and make the mixture into small balls of dough laid out on a tray lined with baking parchment. Squish your caramel into the middle of each ball, and sprinkle it with a little coarse salt. Then cover the caramel over with dough and roll into a ball again.

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Sprinkle the balls with a little icing sugar, and bake for around 12 minutes in the preheated oven. The tops should have started to crack nicely, but don’t worry if they’re not completely firm to the touch; they’ll harden up once you take them out of the oven. Allow to cool, then sprinkle with more icing sugar.

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YUM! Enjoy, friends! xxx

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About Sophie Caldecott

Writer | Founder of www.abetterplacejournal.com

3 comments on “RECIPE: Double chocolate salted caramel cookies

  1. erinorange
    December 11, 2012

    o my gosh – weekend bake!

  2. Sophie Caldecott
    December 11, 2012

    This might be a bit of a hassle, but I found a good caramel recipe in case there isn’t a really good easy caramel option in England: http://www.marthastewart.com/948380/classic-caramel-candies?center=0&gallery=950410&slide=949928 Make these, then make the cookies and put these in?! Hardcore…

  3. Pingback: Sophie’s Favourite Things of 2012 | Style and Then Some

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