Effortless Caramel Chocolate Chip (Print Version)
# Ingredients:
→ Dough Base
01 -
2 big eggs
02 -
1.5 teaspoons vanilla extract
03 -
156 grams white sugar
04 -
161 grams packed brown sugar
05 -
206 grams salted butter, melted a bit then cooled
→ Dry Ingredients
06 -
0.25 teaspoon salt
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
390 grams plain flour, measured carefully
→ Add-ins
10 -
35 chewy caramel pieces (Werther’s Soft Caramels or similar)
11 -
340 grams semi-sweet chocolate chips
# Instructions:
01 -
You can keep your stuffed dough rounds in a closed container in the fridge for up to 3 days before baking.
02 -
Want to stash dough? Freeze already-shaped balls on a tray with a towel. When firm, dump them into a sealed box. Will last about 3 months frozen and you can bake straight from the freezer like normal.
03 -
Once baked and cooled, pop cookies into a sealed container and leave at room temp for 5 days max. If you want them to last, stick them in the fridge. Warm them up a little before eating for best taste.
04 -
Right out of the oven, swirl a round cutter around each cookie so they look thick and neat. Leave them on the tray to cool down until they’re just a bit warm, then dig in.
05 -
Bake 10 to 12 minutes until the edges are golden but the middle still looks a little gooey. Pull out your trays.
06 -
Crank oven to 185°C. Put down parchment or a silicone sheet on trays. Drop 5 to 6 dough rounds per tray and let them have space to spread.
07 -
Scoop chunky 90-gram balls of dough. Flatten them, set a whole caramel piece in each, then wrap it up so the caramel’s buried. Press a couple caramel shards and chocolate chips on top.
08 -
Toss the dough in the fridge or freezer for 20 minutes so it firms up and gets a bit drier.
09 -
Mix chocolate chips in gentle but thorough. Try to get chips all through the dough.
10 -
Dump in flour, baking powder, soda, and salt. Stir with a spoon or spatula till it all comes together. Scrape up any bits so no flour’s left dry.
11 -
Throw eggs and vanilla in with your sugars mix. Beat hard for about 30 seconds, maybe a minute, until it looks even and a little glossy.
12 -
Grab a big bowl and whisk the cooled-down melted butter with both sugars till it all comes together smoothly.
13 -
Unwrap all your caramels. Save 15 whole pieces for stuffing cookies. The rest, chop up into 2–3 bits each—they’ll go on top.
# Notes:
01 -
Make sure each caramel piece is totally closed in by dough so they don’t ooze out. Using a scale for your dough stops some cookies from overbaking or underbaking.