Salted Caramilk Cookies
This recipe was originally supposed to be for simple chocolate chip cookies but as usual my mind goes wild with ideas and here we are. And honestly, I personally cannot go past these chocolate chunk cookies. If I was so ignorant to think that everyone in the world would think that these are ‘the best’ cookies, I would name them so. But as food preference is relative, (and I really have a pet peeve about calling recipes ‘the best’), I will simply say, these are certainly my favourite. And upon trying them, I sincerely hope you feel the same way. To describe these cookies, I would say they are definitely chewy and if you really do love chewy cookies, you can bake them for 3 minutes less to get an even chewier result. But let’s not forget that satisfying crunch around the edge that you expect from really any type of cookie, the second you bite into it. Yes, you can find that feeling here, in spades.
Makes 18-20 appropriate sized cookies. Yes, they are jumbo, you are welcome.
Ingredients
4g salt flakes
300g plain flour
6g bi-carb soda
590g Cadbury caramilk chocolate
210g unsalted butter (room temp)
74g brown sugar
208g caster sugar
100g free range egg (approx 2)
4g vanilla extract
Method
Preheat oven to 180C. Line four oven trays with silicone sheets or baking paper. Set aside.
Place salt flakes onto a small plate and crush very lightly with the back of a spoon. Set aside.
Sift together plain flour and bi-carb soda in a medium bowl. Add in salt flakes and mix thoroughly to combine. This is a very important step as you will want the salt to be evenly distributed in the cookie dough. Set aside.
Take out a large cutting board and 20 squares of caramilk. These 20 squares will each need to be cut into quarters. Once cut, set aside in a separate bowl to use later.
Take remaining caramilk chocolate and chop roughly into generous sized chunks, again approximately each square into quarters or thereabouts. Ultimately you’ll want a really nice chunky rubble texture. Set aside.
Cream butter, brown sugar and caster sugar together with a beater attachment. Add the eggs one at a time, scraping the bowl down in between each egg. Add in the vanilla extract and mix to combine.
Add in flour and mix. Scrape down the bowl and mix for a few more seconds or until all flour has been absorbed. Pour in your caramilk rubble. (Making sure to keep your 20 cut pieces aside for later). Remove the bowl from the mixer and fold chocolate through thoroughly, making sure to get right down to the bottom of the bowl.
Take two tablespoons of cookie dough and mould into a rough circle about 5cm thick. You should be able to fit 6 cookies on a tray comfortably.
To make sure you are getting that really ‘chunky cookie look’, you’ll want to decorate the cookies with the remaining caramilk chunks prepared earlier. Add approximately four chunks randomly onto each cookie.
Bake cookies for 13 to 15 minutes, making sure to rotate your trays half way to allow for an even bake. Your cookies should be golden all over but slightly darker around the edges and slightly lighter in the centre. This will ensure the cookies will be lovely and chewy in the centre and light and crunchy on the outside.
Storage
Store at room temperature in an airtight container. They should stay fresh for 5-6 days.
The essentials
Recipe inspiration sourced from
‘The Cookie Book’
Edited by Ruth Berolzheimer
Culinary Arts Institure, 1949.
