Salted Caramel Chocolate Cookies
With the Holiday season taking over everyone, baking a batch of cookies is my best idea of treating my near & dear ones. I went crazy with baking after so long. It makes me realize how I had missed it in the last 2 months or so. First thing I baked were these oh-so delicious, chewy Salted Caramel Chocolate Cookies.
Frankly, I wanted to do a Chocolate Cookie stuffed with salted caramel. But I think it needs more practice and finesse to make those. Nonetheless, I had a great time baking these cookies which included making the salted caramel from the scratch.
The inspiration for these Salted Caramel Chocolate cookies came from the cookies available in “Oh Dough” a quaint bakery in Fort, Mumbai. They have various types of chewy giant size cookies both eggless and the regular ones. For the first time, I tried my hands on making chewy cookies for which I added some cornflour to the recipe. If you like your cookies crunchy, then you may skip adding cornflour.
In case you have missed out earlier, do check out my recipes for Almond Brookies here and Tutti Frutti Cookies here
Even though you can easily get Salted Caramel from the stores or online,I tried making them on my own. Thanks to my addiction to Masterchef Australia, I am learning to make stuff from the scratch. Glad that this salted caramel turned out beautiful. Its really easy to make and takes hardly 10 minutes of your time.
Do remember to chill the cookie dough at least for 1 hour if you stay in warm climate like me. I feel people living in colder climate are so lucky since they don’t have to wait long before baking and devouring cookies. Lets dive into the recipe for Salted Caramel Chocolate Cookies without much delay
Salted Caramel Chocolate Cookies
Soft chewly Chocolate Cookies topped with homemade Salted Caramel Sauce
Ingredients
For Cookie Dough
- 1 cup (128 gms) All purpose Flour
- 1/4 cup (32 gms) Unsweetened Cocoa Powder
- 1/2 cup (110 gms) Brown Sugar
- 1/2 cup (64 gms) Castor Sugar
- 1/2 cup (113 gms) Softened Butter
- 1 tsp (5 ml) Vanilla Extract
- 1 tbsp (8 gms) Corn Flour
- 1/2 tsp (2.5 gms) Baking Soda
- 2 tbsp (30 ml) Milk
- 1 Flax Egg method of preparation explained in recipe instructions
For Salted Caramel Sauce
- 1/2 cup (100 gms) Granulated Sugar
- 1/3 cup (43 gms) Butter
- 1/4 cup (60 ml) Cream
- 1 tsp (5 gms) Salt
Instructions
For Salted Caramel Sauce
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Heat the sugar in a sauce pan on low to medium heat. Stir in between occasionally such that the sugar doesn’t burn. However don’t mix it continuously as it will crystallize the sugar.
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Once the sugar is melted add the butter and mix it together on low flame until it becomes a homogeneous mixture.
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Add in the cream slowly such that the caramel doesn’t splatter on you. Once the cream is incorporated, boil the caramel on high flame for 1 minute and turn off the flame.
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Add in the salt and mix gently. Be careful with the quantity of salt as too much of it will make the caramel bitter. Its better to add salt slowly and taste as you attain the perfect level.
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Store the Salted Caramel Sauce in a clean glass jar and place it in refrigerator once cooled down. The sauce will stay good for 5-7 days in the fridge. Hence its better to make small batches and use as per liking.
For the Chocolate Cookies
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Pre heat the oven at 180 degrees Celcius for 10-15 minutes.
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Sieve the all purpose flour, unsweetened cocoa powder, Cornflour, baking soda together and keep aside
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For preparing the flax egg, Grind 1 tbsp flax seeds into fine powder. Add 3 tbsp water to the Flax seed powder and let it rest for 5-10 minutes.
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In a large bowl, cream the butter, brown sugar and castor sugar together until light and fluffy. Once mixed, add the flax egg and vanilla extract to the butter- sugar mixture and mix well.
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Add the dry ingredients into the wet ingredients in small batches alternating with 1 tbsp of milk. The cookie dough should neither be too dry nor too runny like a cake batter. Once mixed well, cover the cookie dough with cling wrap and refrigerate for at least 1 hr if you stay in a warm climate like Mumbai. If yours is a cold climate, you may chill the cookie dough for 20-30 mins.
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Line the baking tray with parchment paper. Prepare balls out of 1 tbsp of cookie dough and place them apart on the lined baking tray as they will spread out upon baking.
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Bake the cookies for 10-12 minutes at 180 degrees Celsius. Even though after 12 minutes the cookies may look uncooked and soft, do not be tempted to over bake them coz they will burn from the bottom. If the sides are golden brown, they are ready to be removed from the oven
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Allow the cookies to cool down for 30-40 minutes before serving them. While cooling down, the cookies will harden a bit from the sides and will be chewy in the center.
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Before serving, drizzles the Salted Caramel sauce over the cookies and enjoy them with your loved ones
Recipe Notes
All the conversions of measurements into grams are as per the type of ingredient and their individual density. Since the density of brown/granulated sugar and Castor sugar is different 1/2 cup of Castor sugar will be weighed less in grams as compared to Granulated/ Brown Sugar
