Loaded salted caramel and chocolate chip cookies
Makes: 15
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Loaded salted caramel and chocolate chip cookies
The search for the ultimate chocolate chip cookie recipe has taken over the internet lately. Try our super-easy version, with added caramel squidge
Makes: 15
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
285Kcal
Fat
13gr
Saturates
8gr
Carbs
42gr
Sugars
29gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 165g light brown sugar
- 100g granulated sugar
- 125g soft salted butter
- 1 large egg, plus 1 extra yolk
- 1 tsp vanilla bean paste or extract
- 225g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp cornflour
- ½ tsp flaky sea salt
- 75g dark chocolate, roughly chopped
- 75g milk chocolate, roughly chopped
- 1 x 120g Dairy Milk chocolate caramel bar
Step by step
Get ahead
The cookies keep for up to 3 days in an airtight container.
- Beat the sugars and butter together until light and fluffy. Add the egg, extra yolk and vanilla and continue to beat until well incorporated.
- Mix together the flour, bicarb, cornflour and salt and fold through the mixture, taking care not to overmix. Finally fold through the chopped chocolate chunks.
- Divide the mixture into 15 pieces and roll each into a ball. Make an indent in the middle of each cookie dough ball and add a square of chocolate caramel bar. Shape the cookie dough around the caramel, completely encasing it. Place the cookie balls on a lined baking sheet, making sure they are well spaced out (use 2 trays if you need to). Chill in the fridge for a minimum of 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 10-12 minutes or until just crisped up around the edges.
