Easy Caramel Dark Chocolate Chunk Cookies
Ingredients
Wet
- 1/2 cup white sugar
- 2/3 cup brown sugar
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk (or other plant milk)
Dry
- 1 1/2 cups self-raising flour
- 50g dark chocolate, chopped
- 50g caramel chocolate, chopped
Preparation
In a large bowl, whisk together all the wet ingredients until the sugars have dissolved
Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Don’t overmix
Stir the chocolate and caramel chunks through the cookie dough
Line two baking trays with non-stick paper
Scoop even spoonfuls of the cookie dough into round dome cookie shapes. Spread on the baking tray, leaving at least 2cm between each cookie
Put the tray in the fridge to firm up for 30 minutes (don’t skip this part)
In the meantime, preheat the oven to 180 degrees Celsius, fan-forced
Once the dough has chilled, bake it in the oven for 10-12 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing. They will be very soft and firm up a bit as they cool
Tips
Store in an airtight container at room temperature for up to 1 week
