Double Chocolate Caramilk Cookies
These rich and decadent double chocolate Caramilk cookies are soft and chewy with a hint of salt, and loaded with chunks of golden Caramilk in each and every bite. The best part about this recipe? It comes together in a pinch! There’s absolutely zero chilling time required, which means you can whip these up as soon as cravings strike and you’ll have a tray of freshly baked cookies in less than 20 minutes.
TIPS FOR MAKING DOUBLE CHOCOLATE CARAMILK COOKIES!
This is a very simple and easy cookie recipe, however, there are a few notes to ensure you get the best results:
Butter & Sugar
Take your portioned butter out of the fridge at least 1 hour before you start to bring it to room temperature. Cream butter together with sugar for a good 3 minutes, until fluffy in appearance. This aerates the butter and breaks down the sugar crystals resulting in a beautiful, chewy cookie.
I prefer to use measuring scales instead of cups for accuracy. This will ensure you have the perfect amount of flour for these double chocolate Caramilk cookies. Too much flour will result in a dry cookie and not enough flour will result in an oily, flat cookie!
I use salted butter and 1/2 tsp of salt in this recipe as it really helps to balance the rich, chocolatey flavour of the cookie. If you don’t enjoy subtly salted desserts, then feel free to omit the additional 1/2 tsp of salt.
My perfect cookie is slightly crisp around the edges and soft and chewy in the centre. I’ve recommend 8-10 minutes baking time to achieve this. They should have flattened once you remove them from the oven, however, they will look (and feel) soft and undercooked. This is perfect to ensure a soft and chewy centre! They will firm up upon cooling…trust me 🙂 However, if you prefer crunchier cookies, add 2 minutes to the baking time.
This recipe features Cadbury’s cult-favourite chocolate – Caramilk! If you can’t find it, or if you’d prefer to use a different chocolate, you can absolutely substitute for any chopped chocolate (or chocolate chips) of your choosing. 3/4 of the chopped Caramilk block is incorporated into the cookie dough and the remaining 1/4 is sprinkled over the top in the final few minutes of baking.
CAN I FREEZE THE COOKIE DOUGH TO BAKE LATER?
Absolutely! If you would prefer to make a small batch at a time, or prepare the dough so it’s ready to bake later on, the cookie dough can be frozen very easily! Simply place portioned balls of cookie dough onto a baking tray and freeze for 2-3 hours. Then, transfer frozen balls to a ziplock bag and store in the freezer for up to 3 months. When you’re ready to bake, simply pop them onto a baking sheet lined with baking paper and bake as per the recipe, adding 2 minutes onto the baking time.
If there’s another Caramilk recipe that you’d love to see, feel free to make a suggestion here!
- 1/2 cup (113g) salted butter, room temp
- 1/2 cup (100g) white sugar
- 1/2 cup (105g) brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups (180g) plain flour
- 1/3 cup (30g) cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 180g Cadbury Caramilk chocolate, chopped
- Preheat oven to 180°C and line a large baking tray with baking paper.
- In a large mixing bowl, cream together butter, white sugar and brown sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract and beat until fluffy and well combined.
- Sift in the flour, cocoa powder, baking soda, baking powder and salt. Beat on low until just combined, taking care not to over-mix (dough is ready as soon as there are no floury streaks visible).
- Add 3/4 of the chopped Caramilk and stir to combine.
- Roll tablespoons of cookie dough into balls about 4cm wide. Place onto the prepared baking tray, leaving about 5 cm between balls.
- Bake for 8-10 minutes. When there are about 3 minutes remaining, sprinkle remaining chopped Caramilk over the cookies and return to the oven.
- Remove from oven and allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. (Note: cookies will look soft and undercooked when you remove them from the oven. This is perfect to ensure a soft and chewy centre. They will firm up upon cooling).
- Baking Time: This is a guide for a soft and chewy cookie which is crisp around the edges. If you prefer crunchier cookies, add 2 minutes to the baking time.
- Storage: Cookies will stay fresh in an airtight container at room temperature for 3-5 days
- Freezing Dough: Yes! This cookie dough can be frozen to bake later on. Simply place portioned balls of cookie dough onto a baking tray and freeze for 2-3 hours. Then, transfer frozen balls to a ziplock bag and store in the freezer for up to 3 months. When you're ready to bake, simply pop them onto a baking sheet lined with baking paper and bake as per the recipe, adding 2 minutes onto the baking time.
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 167mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g
This nutritional data was provided and calculated by Nutritionix on 15/07/2020 and should be used as a guide only.