Caramilk cookies
Caramilk cookies
Servings: 10 large 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
Caramilk is a type of caramelized white chocolate commonly available in Australia and New Zealand. If you can't get caramilk you can replace it with the same amount of caramelized white chocolate.