I’ve wanted to
make these since I came across them when researching baking blogs. I found them
on obsessedwithbaking and you can view their original blog post and recipe
here. I cut the measurements in half and made about 18 cookies. The idea of
these sounded absolutely incredible as I am a massive fan of both caramel and
chocolate! I will warn you now they are quite time-consuming but well worth the
effort!
I used Cadbury’s
Dairy Milk Caramel for the inside element as I prefer it to Galaxy and I also
use Cadbury’s Bourneville cocoa powder so I wanted to keep the same taste.
Following obsessedwithbaking’s advice, I froze the individual squares of
chocolate before I started making this recipe in order to keep the gooeyness of
the caramel when baked. It does also make it easier to handle with the dough as
it can get quite sticky. The original cookie recipe says to
use the paddle attachment on your food mixer so if you have one I would
recommend using that as mixing the dry ingredients into the wet mixture can get
pretty hard going (but I see it as justification for the amount of the dough I
eat during the baking process!)
The cooling
period for the dough is very important. While 2 hours seems a long time it is
definitely necessary because, as I said before, the dough gets sticky quickly
and harder to handle. A cookie scoop is used in the original recipe but I’ve
never heard of that before so needless to say I did not use it! I shaped some
of the dough into a vague circle just bigger than the chocolate square then
covered it over with more of the dough. Make sure you cover the chocolate well
and seal the edges or else the caramel will leak out!
Once they have
cooled for about 5-10 minutes they are firm enough to lift off the tray and
amazing to eat right then as the insides are amazingly gooey! I really can not
stress enough how delicious these are. I may be slightly biased and do
absolutely love caramel but everyone else who has tried them thinks they are
good also so really do try them!
Here is the
recipe I used slightly adapted from the original. I still used cup measurements
though but if you don’t have any I recommend getting some as all American
recipes you find online will use cups!:
½ cup of unsalted butter (at room temperature or its hard to measure a cup’s worth)
½ cup of light
brown sugar
½ cup of
granulated sugar
1 tsp vanilla
extract
1 egg (the
original used extra large but I used a medium one and that was fine so use
whatever size you like!)
⅓ cup of
unsweetened cocoa
1 cup of flour
½ tsp of baking powder
½ tsp of salt
About 18 caramel
squares
Cream the butter
and both sugars until light and fluffy with an electric mixer. Add the vanilla
extract and egg and beat in to the mixture really well.
Sift the flour,
cocoa, baking powder, and salt into a separate bowl and then mix into the
butter mixture (this is where it suggests using the paddle attachment on the
mixer on a low speed but I used a wooden spoon).
Cover the bowl
and put into the fridge to chill for at least 2 hours.
This is the time
to definitely Lick Your Spoon as it tastes lush!
Once the dough is
cool, preheat the oven to 180 °C.
Shape some of the
dough into a vague circle just bigger than the chocolate square then cover it
over with more of the dough and place on a greased baking tray. (Make sure you
cover all the seams!)
Bake for 12 minutes
in the oven (the cookies will seem underdone but they’re infact perfect). Let
them cool slightly on the tray before moving them to a wire rack to cool
completely.
