Caramel centre double chocolate cookies

Caramel centre double chocolate cookies
  • Serves icon Makes 16 cookies
  • Time icon Hands-on time 20 minutes, plus chilling and cooling

Why bake regular cookies when you can make our double chocolate cookies with a gooey caramel centre? Quick to make, and gluten-free too!

Next time: try our triple chocolate cookies with white choc chunks.

Nutrition: per serving

Calories
322kcals
Fat
16.3g (9.6g saturated)
Protein
3.4g
Carbohydrates
40.1g (25.4g sugars)
Fibre
0.8g
Salt
0.6g
Calories
322kcals
Fat
16.3g (9.6g saturated)
Protein
3.4g
Carbohydrates
40.1g (25.4g sugars)
Fibre
0.8g
Salt
0.6g

Ingredients

  • 180g salted butter
  • 150g dark chocolate (at least 70%), roughly chopped
  • 150g soft light brown sugar
  • 100g caster sugar
  • 2 large free-range eggs
  • 1 tsp vanilla bean paste or ½ tsp vanilla extract
  • 270g gluten-free flour (we used Doves Farm plain white)
  • 30g dark cocoa powder (we used Green & Black’s)
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 100g dark chocolate chips
  • 16 soft toffees (we used Werther’s Original soft caramels)
  • Sea salt flakes for sprinkling

You’ll also need

  • 2 large baking trays lined with compostable baking paper

Useful to have

  • Electric hand mixer or stand mixer

Method

  1. Melt the butter and dark chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring once or twice, until smooth. Remove from the heat and set aside to cool.
  2. Put both sugars, the eggs and vanilla in a mixing bowl and beat with an electric hand mixer for 5 minutes or until creamy, pale and airy (or use a balloon whisk for 5-10 minutes). Add the cooled chocolate/butter mixture and beat for 30 seconds more to combine.
  3. Sift the flour, cocoa, bicarb and baking powder into the batter and mix briefly to incorporate. Stir in the chocolate chips, then put the cookie dough in the fridge for 30 minutes to firm up.
  4. Heat the oven to 160°C fan/gas 4. Divide the mixture into 16 equal portions, rolling into balls. Push a toffee into the centre of each, then fold the dough around to enclose. Arrange on the trays, at least 5cm apart, flattening each ball slightly. Chill the trays of cookies in the fridge for 10-20 minutes (see Make Ahead).
  5. Bake the cookies for 13-15 minutes until just set. Sprinkle with salt flakes, then leave to cool for 15 minutes on the trays. Transfer to a wire rack to cool completely.

delicious. tips

  1. Easy swaps Switch the caramels for Reese’s Pieces, Lindor truffles or Biscoff spread.

  2. You can make the cookies to the end of step 4 up to 2 days ahead. Store in an airtight container in the fridge with baking paper between the layers to prevent them from sticking together.

    To freeze, open-freeze the uncooked cookies on the trays for 1-2 hours, then pack into freezer bags and store in the freezer for up to 3 months. Cook from frozen, adding 2-3 minutes to the cooking time.

    The baked cookies will keep in an airtight container for 3-4 days or can be frozen for up to 3 months. Defrost at room temperature before serving.

Recipe By

Amanda James

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