Double Chocolate Caramel Cookies

The internet probably doesn't need another chocolate cookie recipe but I'm putting this one out there because it's one I sort of made up a few years ago and my sister nicknamed them the best in the world. I have different favourites for different sorts of cookies. These are the crispy round the edge kind that lend themselves well to dunking in milk or tea. If I want a soft cookie I like something in the oatmeal and raisin area or if I want a chunky cookie I like milk chocolate chip. There are too many variables for me to pick just one favourite. 

This was one of those recipes that came about by accident. I was making vegan cookies and had no vegan ingredients...well done I just swapped things around and ended up throwing in chopped up chunks of Cadbury's caramel. The caramel leaves lovely chewy bits in the cookies when it cools. Luckily I wrote it all done and kept it with me so when I visited home a few weeks ago my sister insisted I had to bring a tub of these with me. I find the black treacle stops them from being too sickly sweet because it adds a bit of depth to the flavour, it's got a bitterness to it that goes really well with chocolate.

If you have got a lot of people coming round this Christmas or want to keep kids entertained, this is a great recipe to make because all the kids can help out by rolling our the teaspoon sized cookie balls and pressing them down before going in the oven. Then they can reap the rewards with some chocolate milk afterwards. You can eat these warm but not straight out of the oven as the caramel will be hot inside. A great variation, that I wish I had tried now, would be to sprinkle some Maldon sea salt over the top for salted caramel chocolate cookies. 

Double Chocolate Caramel Cookies
(recipe adapted from  Vegan with a Vengeance)

180g unsalted butter, softened
250g caster sugar
1 tablespoon black treacle
2 teaspoons vanilla extract
320g plain flour
45g cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
140g bar of Cadbury's Caramel (or similar), refrigerated and chopped into small chunks

  1. Preheat the oven to 175 C/350 F and line a baking tray with greaseproof paper.
  2. In a stand mixer or with an electric hand whisk, beat together the butter and sugar until light and fluffy. 
  3. Add the black treacle and vanilla and incorporate. Then add the flour, cocoa powder, bicarb and salt, mix well and fold in the chocolate caramel.
  4. Drop onto the baking tray in teaspoon size balls, spaced two inches apart. Flatten slightly with a fork and bake for 8-10 minutes.
  5. Let cool on the baking tray for 5 minutes before transferring to a cooling rack.