Create a batch of quick and chewy cookies with large chunks of Caramilk chocolate in just 15 minutes.
Simply:
- Beat butter and sugar together
- Beat in egg
- Mix in flour
- Add the chocolate into dough
- Bake and enjoy!
What you’ll need
Ingredients
- 130g brown sugar
- 90g butter
- 1 egg
- 135g plain flour
- 1/3 tsp baking soda
- 180g block caramilk choc
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Kitchen scales
- Baking tray
- Plastic wrap
Cookie substitutes
Get creative with this cookie recipe by tossing in your favourite candies, fruits, or nuts.
Try adding:
- Walnuts
- Pistachios
- Dried or fresh fruit
- Your favourite chocolate block
Chilling your cookie dough in the fridge before baking has its perks! It helps prevent the cookies from spreading too rapidly when they are baking. Chilling the dough cools and hardens the butter, slowing down its melting during baking. This gradual expansion helps maintain the desired chewy texture. Skipping chilling your dough in the fridge may result in flatter cookies. They’ll still be delicious though, so if you’re short on time don’t stress.
Cookies made from chilled dough tend to have a more pronounced and deep flavor profile. For more flavour, it’s best to chill cookie dough for at least 30 minutes before baking. Extending the refrigeration time from 30 minutes up to 24 hours is even better! (The dough can be stored in the fridge for up to a week. If I know I have guests over the weekend, I often make a batch of dough earlier in the week and store it in the fridge until I bake them fresh on the day.
HOW LONG DO I BAKE THE COOKIES?
To achieve soft and gooey cookies, bake for 5-8 minutes. Keep in mind that the cookies may firm up slightly as they cool.
As a guide, to achieve different textures in your cookies:
- For a gooey and slightly underdone cookie, bake for 5 minutes.
- For a soft and slightly gooey center, bake for 8 minutes.
- For a chewy and crispy texture, bake for 10+z minutes.
How to store cookies
Storing room temperature
These cookies can be stored at room temperature for 4-5 days. Place the cooked (and completely cooled) cookies in an airtight container and keep them on your kitchen counter.
Storing in the freezer
You have the option to freeze cookie dough and conveniently bake it later. Simply shape the dough into balls and store them in a freezer-safe container. You can also freeze the dough before shaping it into balls; just make sure to thaw it before forming and baking the cookies. This dough remains freezer-friendly for up to 3 months.
Storing in the refridgerator
This cookie dough can be safely stored in the fridge for up to a week. Interestingly, the longer you let the dough rest in the fridge, the more it enhances its flavor.
Dough can be stored for up to 1 week
The rundown
- Beat butter and sugar together until lumps form
- Add egg and beat until combined and fluffy
- Fold flour into the mixture using a spatula – the dough should be light, fluffy and smooth.
- Add caramilk pieces into dough
- Form dough into balls and bake at 190c/375f for 5-10mins
Caramilk Cookies
Equipment
- Mixing bowl
- Kitchen scales
- Plastic wrap
- Handheld mixer
Ingredients
- 130 g brown sugar
- 90 g salted butter
- 1 egg
- 135 g all purpose flour
- 1/3 teaspoon baking soda
- 180 g 1 block caramilk chocolate, chopped
Instructions
- Beat butter and sugar together
- Add egg and beat until combined and fluffy
- Add flour into the mixture using a spatula
- Add caramilk chocolate to dough
- *optional* Cover the mixing bowl with plastic wrap and refrigerate for 30 mins
- Form dough into 12 balls and bake at 190c/375f for 5-10mins