Caramel Chocolate Chip Cookies

There's a few things I can think of that would ruin a good Chocolate Chip Cookie, but there are a million things that would only enhance the flavour and texture of one. Exhibit A, Caramel Chocolate Chip Cookies; caramel is one of my favourite flavours, ice cream, milkshakes, slice, cupcake, its all good. So I will do anything I have to get it to work in a recipe, but that’s whats so great about cookies. Nearly everything does work. You can use this recipe as a base and leave out to caramel if you really want to, or add in one of your favourite flavours. The great thing about baking is you can make the recipe your own, so you not only get to enjoy the process of baking it but eating it as well.

{Caramel Chocolate Chip Cookies}

Serves: 20 approx.

Calories: 218 each

Ingredients

125g butter, softened

1/2 cup caster sugar

1/3 cup plus 2 teaspoons, brown sugar, firmly packed

1 teaspoon vanilla extract

1 egg, large

2/3 cup self raising flour, sifted

1 cup plain flour, sifted

1/2 teaspoon salt

250g caramel chocolate block, roughly chopped

Directions

Preheat your oven to 180°c and line a flat rectangular tray with baking paper.

Using an electric mixer, beat the butter, caster sugar, brown sugar and vanilla extract together until pale and creamy, scraping the sides with a spatula occasionally.

Add the flour, salt and chocolate and mix until just combined.

Form even balls of dough and place on the baking paper, leaving a gap between each cookies.

Bake for 13-15 minutes, or until golden brown, rotating the tray half way through the baking time. Bake for a longer time for a crunchier cookie.

Leave the cookies to cool on the tray for a couple of minutes before further cooling on a wire rack or serving.

Store in an airtight container for 2-3 days.