Milk Chocolate Caramel and Dark Chocolate Chunk Cookies
Fellow bakers! I have found the closest recipe to Ben's Cookies as possible...
Having made a similar attempt using white chocolate and freeze dried raspberries (which turned out very sweet), I figured proper chocolate was the way to go. Sitting munching on a bar of Cadbury's Dairy Milk Caramel, I figured that oozey caramel and dark chocolate might be a magical combination in my next cookie experiment. It was a sweet success! So here is the recipe for you to use at home.
Milk Chocolate Caramel and Dark Chocolate Ben's-like Cookies
- 100g Self-raising flour
- 100g Plain flour
- 100g Soft dark brown sugar
- 50g Caster sugar
- 135g Butter (preferably unsalted)
- 1 egg
- A dash of vanilla essence
- 8 squares of Cadbury Caramel Milk Chocolate
- 8 large squares of 70-80% Dark chocolate
- A pinch of salt
- Preheat the oven to 400F, 180C (fan) and grease two large baking trays.
- In a large bowl, weigh out the self-raising and plain flour. Add a pinch of salt and stir together.
- In another large bowl, weigh out the butter (in cubes) and melt on the hob/in the microwave until all the lumps are melted. Add in the brown sugar, caster sugar and vanilla and beat together with a whisk. (Unusually I think a hand whisk works best here - it should be the consistency of a thick caramel once you are finished).
- By now the butter mixture should be cool. Separate the egg yolk from the white. Add the whole yolk into the butter mix and half of the white. Stir with a whisk or spoon until fully incorporated.
- Combine the flour and butter mixtures to form a ball of dough.
- Divide the dough into 8 equally-sized balls. Cut each square of chocolate in half and push 1 squares worth of caramel and dark chocolate into each dough ball.
- Place the dough balls onto the tray, keeping a generous space between them. Press the top of each ball down with the palm of your hand to flatten it, so it's about half of its previous thickness.
- Bake in the oven for 9-10 minutes. When you remove them from the oven the middle should still be very soft (almost looking underdone). Remove from the tray and cool on a wire rack immediately.
- Enjoy warm with milk...(or maybe that's just me).
- Do not be tempted to bake the cookies for longer: they are better under- than over-done.
- I have never tried cooking these with gluten-free flour, however, it is now readily available at supermarkets. It would be great to hear from anyone who gives it a go!
- Feel free to play around with ingredients. 2 large squares of chocolate per cookie works well, and then you can play around with other flavours like freeze-dried raspberries or orange zest.