If you like caramilk you are going to love these caramilk cookies. With indulgent chunks of caramilk and pretty drizzle on top they taste great and look amazing!
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Caramilk chocolate is a type of caramelized white chocolate available in Australia and New Zealand that's reached cult following status. It has been taken away and reintroduced a number of times, but hopefully this time it's here to stay!
There are many ways to enjoy this delicious chocolate, in a decadent caramilk cheesecake, these chewy caramilk cookies or of course on its own straight from the packet!
When making these caramelized white chocolate cookies follow my tips and tricks to help make them moist, chewy and delicious
Tips and tricks for perfect cookies
Chill your cookie dough
Chilling the cookie dough helps cool the butter in the cookies. When you bake the cookies they spread less, because the chilled butter takes longer to melt compared to room temperature butter. Result? Thicker, chewier cookie deliciousness.
Add some cornflour
Adding corn starch helps soften the hard proteins in the flour, giving a lighter and chewy cookie.
More brown sugar than white
Without getting all sciencey, brown sugar holds onto more sugar than white, which leads to chewier, and incidentally more flavorful cookies. You still need some white sugar for its other benefits, but a bit more brown than white helps get the best of both worlds.
Scoops are for more than just ice cream
Use a 'sweep' style ice cream scoop to measure and scoop out your cookies. Remember to lightly pack the dough in and only fill them to the top edge. You'll get lovely even, round cookies.
Ingredients
Caramilk chocolate:e is a type of caramelized white chocolate available in many parts of the world that's reached cult following. If you can't get caramilk you can replace it with the same amount of another caramelized white chocolate.
White Sugar: I used both white sugar and brown sugar in this recipe, but you could use all brown or white if you prefer.
Brown sugar: also called light brown sugar, helps to give these cookies some extra caramel notes and keep them soft and delicious. You could use dark brown sugar for some extra caramel notes. If using cups to measure the brown sugar make sure it's packed down firmly.
Plain flour: is best in this recipe. You can also use all-purpose flour. It's important to use a flour that does not have any rising agents as we will be adding our own in the right amounts to help this cake rise.
Butter: because butter makes most things taste better. In this recipe it binds and set the cookies.
Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.
Corn flour: also known as corn flour or maize starch. Adding corn starch helps soften the hard proteins in the flour, giving a lighter and chewy cookie.
Baking soda: also known as bicarbonate soda or bicarb. This is NOT the same as baking powder and you can not substitute this.
Vanilla extract: you can use vanilla extract or vanilla essence in this recipe, depending on your preferred taste and budget.
Salt: a little salt helps boost the flavor of these cookies and balance the sweetness of the caramilk chocolate.
How to make caramilk cookies
Add the flour, cornflour, baking soda and salt to a bowl and mix well. Chop the chocolate into chunks.
In a separate bowl melt the butter. Add the white and brown sugar, vanilla, egg and mix well.
Add the wet ingredients to the dry ingredients and mix until combined. The mix may seem quite dry but it will come together, keep folding together and mixing. Add the caramilk chunks and mix well.
Cover and chill in the fridge for thirty minutes. About ten minutes before you dough has finished chilling pre-heat your oven to 355°F (180°C/160°C fan-forced). Line two trays with baking paper.
Remove from the fridge and use a 'sweep' ice cream scoop to measure out the cookie dough on the lined trays. Try to push the cookie dough into the scoop and then flatten it out to get nice uniform sized cookies. You will get about eight to ten large cookies out of the mix, depending on how big your scoops are.
Bake in the oven for fifteen minutes or until golden brown. Remove from the oven and allow to cool completely.
Chop the chocolate for the drizzle on top. Put into a microwave-proof bowl and melt the chocolate in a microwave in thirty second to one minute bursts.
Transfer melted chocolate into a small piping bag or zip lock bag with the corner cut off.
Drizzle the cookies with melted chocolate and allow to set before serving. To get prettier lines on the cookies it helps to go beyond the cookie edge before drizzling back over the cookies as in the photo. You can see I've 'turned the corner' on the baking paper and not on the cookie, which gives it a cleaner look. Regardless of your drizzling skills it still caramilk chocolate and it will still taste delicious!
How to serve
To serve pop these fabulous caramelized white chocolate cookies on to a plate, grab a cuppa and enjoy!
How to store
These delicious chocolate cookies are best eaten fresh on the day they are made. In the unlikely event you have any cookies left you can store them in an air-tight container lined with baking paper for up to three days.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Caramilk cookies
Ingredients
Cookies
- 1 & ½ cups (225gms) plain flour
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90gms/1/2 a block/16 squares) caramilk chocolate
- 1 stick (115gms) unsalted butter
- ½ cup (110gms) brown sugar
- ⅓ cup (73gms) white sugar
- 1 teaspoon vanilla
- 1 large egg
Optional decoration
- ¼ cup ish (20 - 40 gms or 4 - 8 squares) caramilk chocolate for drizzle on top
Instructions
- Add the flour, salt, corn flour and baking soda to a bowl and mix well.
- Chop the caramilk chocolate into chunks.
- Put the butter in a separate microwave proof bowl and microwave in thirty second bursts until melted.
- Add the brown and white sugar and mix well. Add the vanilla and egg and mix well.
- Add the wet ingredients to the dry ingredients and mix well to combine. The mix may appear a little dry. This is fine, just keeping folding the mix until all the dry ingredients are mixed in.
- Add the chocolate chunks and mix well. Cover the bowl with cling film and chill in the fridge for thirty minutes.
- Pre-heat your oven to 355°F (180°C/160°C fan forced) about ten minutes before the cookie dough has finished chilling.
- Line to trays with baking paper. Use an ice cream scoop to scoop out the cookie dough and put them onto the trays with plenty of space in between them.
- Bake for fifteen minutes or until golden brown.
- Once completely cool melt the extra chocolate, put into piping bag and drizzle chocolate over the top. Allow to set then enjoy!
Notes
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